Skip to Main Content
Cascade Culinary Institute

Certificate & Degree Requirements

Cascade Culinary Institute Student

COCC offers the following culinary pathways

                    
 

Kitchen Prep Certificate
Once you’ve mastered the fundamental techniques of "level one" baking, hot foods, gardemanger and dining room service along with Basic Sanitation and Food Service Nutrition you are ready to be awarded the Kitchen Prep Certificate. This
22 credit certificate is still pending college approval. It is wholly contained within the CCI Certificate and Associate of Applied Science Culinary Management Degree.

Students are often employed in food preparation positions while financing their Cascade Culinary Institute Certificate education. While this entry level position only pays $8-$12 hourly wage, the ongoing professional experiences and relationships built within the industry are available to students pursuing additional education and training.

Cascade Culinary Institute Certificate
Cascade Culinary Institute Certificate by the American Culinary Federation Foundation's Accrediting Commission is awarded after completing the designated 67 credits along with the Cooperative Work Experience internship working under the guidance of a local chef or caterer, as well as refining your business, writing and math skills through additional coursework.
Students working while completing the program are eligible to become certified working chefs by the American Culinary Federation. Graduates may find positions as prep cooks, bakers, line cooks, private cooks, and in some cases Sous Chefs.  $9-$14 hourly wage /$17,000 - $25,000 yearly salary.

Dietary Managers Certificate
Additional coursework in the Dietary Managers certificate program will prepare students to sit for the national examiniation to become a Certified Dietary Manager. A dietary manager is an asset to hospitals, long-term care facilities, retirement centers, schools, correction facilities and other food service settings.  See the Dietary Manager certificate requirements.

AAS Culinary Management
The Associate of Applied Science Culinary Management Degree (96-97 credits) prepares students for positions in restaurant management. Employment opportunities and job functions will vary greatly with size of business, and geographical region. All employment opportunities benefit from membership in professional organizations and professional certification; students working while completing the program are eligible to become certified working chefs by the American Culinary Federation. Expect lower beginning compensation $12-$17 hourly wage- $34,000 yearly salary quick increases depending previous work experience, ability to perform more responsible and sophisticated tasks, and demonstrated commitment with industry certification.

Oregon Transfer Degrees
For those wishing to become Culinary Entrepreneurs, Resort Food & Beverage Managers, Culinary Educators or Administrators acquiring a Bachelor’s Degree is a must. The Associate of Arts Oregon Transfer Hospitality, Tourism, Recreation Management Emphasis Degree or Associate of Science Oregon Transfer Business Degree (93-94 credits) transfers to toward a Bachelor’s Degree at an Oregon Public University. For those interested in out of state high educational institutions should check for transferability. Employment opportunities will vary greatly with size of business operation and geographical region. Median salary of $50,000 is based on information from the Bureau of Labor Statistics.

Additional Certification and Advancement Opportunities

Advancement opportunities for chefs, cooks, and food preparation workers depend on their training, work experience, ability to perform more responsible and sophisticated tasks, and demonstrated commitment with industry certification. Although certification is not required, it can help to prove accomplishment and lead to advancement and higher-paying positions. Professional organization designations are highly regarded by peers and quickly becoming symbols of leadership, competency and accomplishment.

Certification through the American Culinary Federation demonstrates skill, knowledge and professionalism to the food service industry. Open to chefs, cooks, bakers, culinary educators and administrators ACF offers 14 different certification designations. Certification standards are based primarily on experience and formal training. On average, chefs who hold a certification earn $8, 000 - $10,000 more a year.

The Certified Culinary Professional program by the International Association of Culinary Professionals and American Hotel Lodging Educational Institute awards are designed not only to further elevate professional standards and evaluate individual performance, but to recognize and distinguish those who have reached the highest level of culinary achievement.

Employment Outlook
Food service includes grocery stores, general medical and surgical hospitals, community care facilities for the elderly, nursing care facilities, elementary and secondary schools, private households, amusement and recreations industries in addition to full and limited service restaurants.

Northeast and Western geographic regions are paid slightly more than in the Midwest and South. And corporate organizations typically pay higher salaries than other places of employment.

Some employers provide employees with uniforms and free meals, but Federal law permits employers to deduct from their employees’ wages the cost or fair value of any meals or lodging provided, and some employers do so. Chefs, cooks, and food preparation workers who work full time often receive typical benefits, but part-time and hourly workers usually do not.

In some large hotels and restaurants, kitchen workers belong to unions. The principal unions are the Hotel Employees and Restaurant Employees International Union and the Service Employees International Union.