|
Culinary Arts and Food Service Management
Purpose
Culinary
Arts and Food Service Management aims to transform student
passion for food and cooking into careers as future chefs,
restaurant owners, food and beverage managers, and more. The
program focuses on classical culinary principles and techniques.
Coursework is sequenced in building blocks of knowledge and
skills with an emphasis on learning by doing.
Learning Outcomes
The graduate of the one-year certificate program will:
- develop basic culinary skills, including cooking techniques,
baking skills, principles of volume cooking, and food quality
standards
- operate equipment including cooktops, food processors,
ovens, dough mixers, meat slicers, espresso machines, cash
register, and a variety of kitchen tools
In addition to the above outcomes, the graduate of the Two-Year
AAS will:
- develop a broad range of culinary and dining room service
skills
- develop supervisory and human relations skills
- understand the fundamentals of financial analysis, purchasing
and receiving, menu planning and costing, and food and beverage
controls
- gain hands-on experience planning and preparing large
events in the Center for Meeting and Learning
Current library support
Liaison to the area
Juanita Benedicto
Reference Librarian
E-mail: benedictoj@lanecc.edu
Phone: (541) 463-5357
Web: http://www.lanecc.edu/library/staff/juanita/
Allocation
Culinary Arts and Food Service Management shares an annual
allocation $1000 with the Hospitality Management Progam. This
amount goes towards books, videos, and journals.
Monographic support
Culinary Arts and Food Service Management is classed by the
Library of Congress in TX
and TP. In our library, the average publication date for
books in this call number range [TX] is 1988 and 1982 [TP].
Other areas of support include
Journals, including e-journals
Online databases
General databases
- Academic Search Premier: Provides full-text for
more than 4,450 scholarly publications, including full text
for more than 3,500 peer-reviewed journals. Coverage spans
virtually every area of academic study and offers information
dating as far back as 1975.
- MasterFILE Premier: This multidisciplinary database
provides full text for nearly 1,950 general reference publications.
Includes nearly 400 full text reference books, 91,600 biographies,
75,000 primary source documents, and an Image Collection
of 107,135 photos, maps and flags.
Business
- Business Source Premier: Provides full text for
more than 3,650 scholarly business journals. Coverage includes
virtually all subject areas related to business. Updated
on a daily basis.
- Regional Business News: Incorporates coverage of
75 business journals, newspapers and newswires from all
metropolitan and rural areas within the United States. Updated
daily.
Newspapers
- The Oregonian
- New York Times Online
- Register-Guard
- Newspaper Source
Library instruction
Statement of future direction
- Collect more titles in areas A, B, C (etc). Statement
to be made in conjuction with department.
 Provide
a general library orientation to incoming students in the
Fall.
|
reference
collection development
teaching
committees
profile
rˆ©sumˆ©
home
|