Associate's in Baking & Pastry Management

In the intensive, hands-on Baking and Pastry programs at Oregon Culinary Institute, we offer a methodical approach to classic principles and techniques. You’ll have the opportunity to learn product identification, weights and measures, how leavening agents work; the function of ingredients and how they behave under different temperatures; the mechanics of kneading and the art of blending; mixing methods and how they’re applied; the principles and idiosyncrasies of chocolate tempering and sugar work; the technique of cake formulas and assembly; and the delicate artistry of decorative showpiece work, such as wedding cakes. You will also have the opportunity to gain valuable practical experience, prior to your externship and graduation, by producing breads and plated desserts for the school’s open-to-the-public restaurant.

The Baking and Pastry Management Associate of Applied Science Degree program is designed to prepare graduates for a management career in a wide variety of food service industry work settings. The core curriculum covers safety, sanitation, the understanding of weights and measures, ingredients, baking methods, pastry arts, food and beverage service, wine studies, dining room management, computer applications, marketing principles, human resource management, and the development of essential communication skills. Related business management studies and general education will round out the program. Students learn through a combination of lecture, demonstration, extensive practice in the school’s kitchen labs and open-to-the-public restaurant, and gain valuable experience during their externship at a school-approved industry property.

Associate's in Culinary Management

Our Culinary Arts students are in the kitchen every single day developing the essential “real world” skills and proper technique that can lead to a successful career. From the basics of identifying products, determining flavor profiles and developing knife skills, to practicing the professional cooking methodology for seafood, meats, starches, vegetables and sauces, the culinary arts programs are designed to teach students how cooking works. As the programs progress, we turn up the heat and the curriculum moves into the nuance of spice, advanced sauces, wild game, world cuisine and culinary artistry, all punctuated by a month spent on the front line of our restaurant in preparation for your externship and career.

The Culinary Management Associate of Applied Science Degree program is designed to prepare graduates for a management career in a wide variety of food service industry work settings. The core curriculum covers safety, sanitation, the understanding of ingredients, flavors and cooking methods, professional cuisine, culinary artistry, food and beverage service, wine studies, dining room management, computer applications, marketing principles, human resource management, and the development of essential communication skills. Related business management studies and general education will round out the program. Students learn through a combination of lecture, demonstration, extensive practice in the school’s kitchen labs and open-to-the-public restaurant, and gain valuable experience during their externship at a school-approved industry property.

Associate's in Restaurant Management

The Restaurant Management programs at Oregon Culinary Institute cover in-depth aspects of food and beverage service including culinary arts and wine studies. The curriculum also includes management of key processes and employees, including human resource studies and marketing principles. You’ll have the opportunity to write a marketing plan for your dream restaurant, learning steps to success and pitfalls to avoid. Consistently woven through every aspect of the programs is the importance of communication skills and critical thinking when working with customers, employees, vendors, and partners.

The Restaurant Management Associate of Applied Science Degree program is designed to prepare graduates for a management career in a variety of food service industry work settings. The core curriculum covers basic culinary arts, food and beverage service, wine studies, dining room management, computer applications, marketing principles, human resource management, and the development of essential communication skills. Related business management studies and general education will round out the program. Students learn through a combination of lecture, demonstration, and extensive practice in the school’s open-to-the-public restaurant, and gain valuable experience during their externship at a school-approved industry property.

Diploma in Baking & Pastry

In the intensive, hands-on Baking and Pastry programs at Oregon Culinary Institute, we offer a methodical approach to classic principles and techniques. You’ll have the opportunity to learn product identification, weights and measures, how leavening agents work; the function of ingredients and how they behave under different temperatures; the mechanics of kneading and the art of blending; mixing methods and how they’re applied; the principles and idiosyncrasies of chocolate tempering and sugar work; the technique of cake formulas and assembly; and the delicate artistry of decorative showpiece work, such as wedding cakes. You will also have the opportunity to gain valuable practical experience, prior to your externship and graduation, by producing breads and plated desserts for the school’s open-to-the-public restaurant.

In the intensive, hands-on Baking and Pastry programs at Oregon Culinary Institute, we offer a methodical approach to classic principles and techniques. You’ll have the opportunity to learn product identification, weights and measures, how leavening agents work; the function of ingredients and how they behave under different temperatures; the mechanics of kneading and the art of blending; mixing methods and how they’re applied; the principles and idiosyncrasies of chocolate tempering and sugar work; the technique of cake formulas and assembly; and the delicate artistry of decorative showpiece work, such as wedding cakes. You will also have the opportunity to gain valuable practical experience, prior to your externship and graduation, by producing breads and plated desserts for the school’s open-to-the-public restaurant.

Diploma in Culinary Arts

Our Culinary Arts students are in the kitchen every single day developing the essential “real world” skills and proper technique that can lead to a successful career. From the basics of identifying products, determining flavor profiles and developing knife skills, to practicing the professional cooking methodology for seafood, meats, starches, vegetables and sauces, the culinary arts programs are designed to teach students how cooking works. As the programs progress, we turn up the heat and the curriculum moves into the nuance of spice, advanced sauces, wild game, world cuisine and culinary artistry, all punctuated by a month spent on the front line of our restaurant in preparation for your externship and career.

The Culinary Arts Diploma program is designed to prepare the graduate for an entry-level position in a variety of food service industry work settings. The program emphasizes safety, sanitation, the understanding of ingredients, flavors and cooking methods, and the development of basic skills. Students learn through a combination of lecture, demonstration and extensive practice in kitchen labs, and also work in the school’s open-to-the-public restaurant which gives them valuable practical experience prior to their externship and graduation.

Diploma in Restaurant Management

The Restaurant Management programs at Oregon Culinary Institute cover in-depth aspects of food and beverage service including culinary arts and wine studies. The curriculum also includes management of key processes and employees, including human resource studies and marketing principles. You’ll have the opportunity to write a marketing plan for your dream restaurant, learning steps to success and pitfalls to avoid. Consistently woven through every aspect of the programs is the importance of communication skills and critical thinking when working with customers, employees, vendors, and partners.

The Restaurant Management Diploma program is designed to prepare graduates for an entry-level position in a variety of food service industry work settings. The core curriculum covers basic culinary arts, food and beverage service, wine studies, dining room management, computer applications, marketing principles, human resource management, and the development of essential communication skills. Students learn through a combination of lecture, demonstration, and extensive practice in the school’s open-to-the-public restaurant, and gain valuable experience during their externship at a school-approved industry property.