LCC captures culinary certification.

Byline: Greg Bolt The Register-Guard

Lane Community College has put the frosting on its culinary arts cake.

The program has won accreditation from the American Culinary Federation, putting it among the creme de la creme of chef schools. That makes it one of only three colleges in Oregon and only the second community college to receive the sought-after certification.

And unlike Central Oregon Community College, the only other public college to offer ACF certification, LCC students can earn a two-year associate of applied science degree in culinary arts, a little extra garnish for graduates heading into the burgeoning food service industry. Program director Peg Allison said the ACF imprimatur gives LCC students a leg up in their job hunts.

"This is a nationally and internationally recognized credential," she said. "What it says is that the education they are receiving here is of the highest industry standards."

And getting that credential is a relative bargain. A two-year degree in culinary arts runs about $10,000 for tuition at LCC compared with $35,000 to $40,000 for the program at the Western Culinary Institute in Portland, Allison said.

But Western, a private school, is associated with the French school Le Cordon Bleu, and its graduates get a diploma from that prestigious institute as well.

Getting the ACF accreditation at LCC took three years and a self-study report that, at 8 pounds and 4 inches thick, weighed as much as a big pot roast. LCC had sought the federation's seal of approval before and failed; this time, it not only qualified but also was approved for five years, a sign of confidence in the program.

"It's quite a compliment that they were accredited for five years," said Gary Rogers, clubhouse manager at Shadow Hills Country Club and chairman of LCC's culinary arts advisory committee. "It really lends credit to the program and the direction they're going."

Graduates of the program will now be "certified culinarians," the first step on the ACF's professional certification ladder that leads to executive chef and master chef. Rogers said the certification adds weight to the LCC diploma and will help graduates find jobs anywhere in the country.

LCC Executive Chef John Onstenk said having ACF certification is kind of like a lawyer passing the bar exam or an engineer getting a professional license.

"It adds a bit of prestige to our students," he said.

Food service is expected to be one of the fastest growing job categories in the country over the next few years. And while average salaries are modest to begin with, chefs not only have opportunities to move up in the culinary world, their skills are highly portable and allow them to find work in just about any part of the country, or the world.

That could help draw more students to LCC, but Allison noted that the culinary arts program already attracts more students than it can accept.

Enrollment this year is expected to be about 50 first-year students and 30 to 35 students who are completing their second year.

As a result of getting the ACF stamp, the college is starting a strategic review of its culinary arts and hospitality management programs with an eye toward taking advantage of the new opportunities.

That could include seeking an ACF-certified baking and pastry program or getting hospitality management, which is still accepting students, added to its ACF-approved portfolio.

"I think that it opens a lot of doors for us," Allison said.