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Cascade Culinary Institute
The restaurant scene in Central Oregon has enjoyed strong growth in the last decade, and for good reason. Bend, Oregon is home to the Cascade Culinary Institute®. Located at the Central Oregon Community College Bend campus, the Cascade Culinary Institute is accredited by the American Culinary Federation Foundation's Accrediting Commission. The culinary program is full-time; classes meet Monday through Friday from 8:00 am to 3:00 pm with additional event commitments on selected Saturdays. The program allows students to enroll at the beginning of fall, winter, or spring term. Cascade Culinary Institute requires each student to earn a total of 69 credits for graduation with a culinary certificate. A new Associate of Applied Science degree in Culinary Management is also being offered at COCC. This program was created to provide additional business and management skills for the individual interested in owning or operating a foodservice establishment. The AAS Culinary Management degree includes all of the coursework from the Cascade Culinary Institute® certificate.
Cost of the program varies with residency status. 2008-09 in-district tuition, fees, texts, and equipment are approximately $8,500; out-of-district costs are approximately $10,000; including first week of first term students must purchase knives, books, and uniforms amounting to approximately $900. Out of state and international student costs exceed $14,000.
Culinary lunches and special event catering function as the student's performance based learning lab. Students working while completing the program are eligible to become certified working cooks by the American Culinary Federation. Those completing the program may find positions as prep cooks, line cooks and, in some cases, sous chefs.
What does all this mean to the public? Having such a highly esteemed program in Bend gives anyone the chance to enjoy fine dining at a fraction of the cost! On most Tuesday's and Thursday's the students prepare, cook, and serve 4-5 course exquisite lunches. How do some of these courses sound to you?
"Ossobucco alla Milanese (Tender Braised Veal Shank topped with Gremolata) served with Belgian Endive a la Meuniere and Creamy Risotto"
"Foie Gras Roulade with Roasted Beet Salad and Smoked Duck Breast"
To make reservations for lunch or to find out more about the culinary program, contact Julian Darwin CEC, CHE at (541)318-3780 or jdarwin@cocc.edu.