Course Clock Hours Class Week #
+ Culinary Fundamentals I 62 1-4
Classes begin with a curriculum overview to give students a better idea of what the program is going to be like. Classic French knife technique and care, as well as instruction and practice of stocks, soups and sauces will be learned.
+ Introduction to Gastronomy 10 1
Students will learn the basics of reading recipes, culinary terminology as well as information about professionalism in the industry. There will also be an overview of the hospitality industry, including career options.
+ Sanitation and Equipment 40 2-6
Students will learn about food safety and sanitation according to state and federal regulations. Topics will include preventing food-borne illness through proper cooking, storing and handling of food, personal hygiene, HACCP procedures and facility sanitization. Students will also take the National Restaurant Association ServSafe Manager examination for certification. Equipment use, upkeep, maintenance, storage and cleanliness will also be covered in this course.
+ Culinary Fundamentals II 86 5-9
Students will be learning and practicing both moist and dry cooking methods of meat, fish, poultry, vegetables and starches, including roasting, sautéing, frying, stewing, poaching, braising, broiling and smoking. Additional learning objectives include storage principles, butchery methods, flavoring and plate presentation.
+ Culinary Math 18 7-9
Students will learn how to multiply recipes, calculate the cost per portion of a recipe, calculate labor cost, convert between metric and imperial scales, weight-to-volume conversions and calculation of food yields.
+ Breads, Pastries & Desserts 96 10-13
Students will learn the skills and techniques necessary to create high-quality breads, pastries and desserts, as well as how to attractively present and efficiently produce these items in varied quantities. Bread and pastry instruction is given throughout many other courses as well (such as Garde Manger, Breakfast & Special Diets, Regional Cuisines, Catering & Banquets, À la Carte, and Mini-Internships).
+ Gardé Manger 80 14-17
Students will learn hot and cold appetizers, including canapés, hors d'oeuvres, salads, charcuterie (bacon, sausage, paté, galantine), as well as classic and contemporary methods of platter and buffet arrangements.
+ Resumés, Job Preparation & Human Resources 16 14-17
Students will design a resumé which will attractively present themselves to potential employers. Human resources concepts such as interviewing, job preparation tactics and hiring and firing will also be covered.
+ Breakfast & Special Diets 24 18
Students will learn to prepare breakfast items commonly (and some not-so-commonly) served in food service establishments. Students will learn about different diets of choice such as vegetarianism, veganism, and raw foodism, and about common allergies and how to identify and eliminate those allergens from recipes in order to cook for in a safe and flavorful way for guests with allergies.
+ Nutrition 24 19
Students will learn the basics of nutrition and how to cook nutritionally advantageous foods that are vital to human health. Information is taught on how nutrients work in our body, how to cook for guests with special nutrient needs (as needed in medical food service), and how to best care for our bodies (1 Cor 6:19-20). Aspects of nutrition are covered in other classes (for example, the different nutrition values of various salad greens as covered in Gardé Manger).
+ Regional Cuisines 140 20-27
Students will learn the basics of cooking various traditional cuisine styles, including Asian, Latin, European, and American regional cuisines, including regional specialty ingredients. This class also brings all the previous classes together and teaches students about timing and presentation in foodservice in the making of regional appetizers, salads, main courses, side dishes, breads and pastries.
+ Menu Planning & Food Service Management 16 21-24
Students will learn the basics about menu design and food service management principles to prepare them for a potential restaurant management/ownership.
+ Beverages 12 25-27
Students will learn about wine, which is an important part of the culinary arts, in addition to other non-alcoholic beverages served in food service establishments. Students will learn how to correctly match the flavors of food with corresponding wines, and how to prepare non-alcoholic beverages.

Oregon Liquor Control Commission allows a very limited amount of alcohol consumption for students 18 years through 20 years of age in an educational classroom setting related to a food & beverage course of study (Oregon House Bill #3042, 2011 Regular Session). Students who do not wish to taste alcohol will not be required to, or may spit, but will still need to at least smell, and know the flavor profiles on the wines studied for this industry competency. FYI, intoxication and drug use (including marijuana/cannabis) are strictly forbidden while at CCA.

+ Catering & Banquets 48 23,30
Students will learn the skills necessary to cook and serve banquets and catering events. Actual events will be catered to reaffirm this skill.
+ À la Carte 24 28
Students will learn about the skills which are needed to work a station in an À la carte restaurant kitchen. Students get the opportunity here to open our own fine dining "Pop-Up Restaurant" during the week, which serves as a fundraiser for the CCA Scholarship Fund. Students will learn proper dining room technique and procedures, including table setting, serving, and table bussing, both formal and informal styles.
+ Dining Room Procedures 6 28
Students will learn proper dining room technique and procedures, including table setting, serving, and table bussing, both formal and informal styles.
+ Test Kitchen 24 29
Students will learn how to research and implement knowledge of food science in order to know why food acts the way it does. An introduction to Molecular Gastronomy is also covered in this section.
+ Weekly Practicum 210 1-30
Weekly assigned internships in commercial food service establishments provide a real-life experience to reaffirm skills learned in class and to give students a variety of atmospheres to help decide what culinary specialty they would like to pursue. Mini-internships are a walkable distance from school. CCA schedules and takes care of all the details for you. All associated restaurants pride themselves on fresh, high-quality food made from scratch by very talented chefs. Some of the local restaurants students will rotate through include:
+ Devotions 90 1-30
Students will participate in personal morning devotions three days a week in order to devote each day to God before classes start. Devotions conclude with a Biblical group discussion and prayer.
+ Biblical Foundations 30 1-30
Students will learn basic Christian values in order to become effective witnesses of their faith to become ministers, not martyrs, in the food service industry through a weekly topical interactive Bible study. There is a rotation of staff, guest chefs, and local pastors who lead this course.
+ Internship (off-campus) 420 31-43
After the completion of all the on-site courses at CCA, students will begin a 12-week internship at an approved facility off-campus. The internship allows students to reaffirm their skills learned at CCA in order to become effective culinarians. Many internship facilities provide meals, housing & financial compensation. It is the student's responsibility to apply for the internship, but CCA assists students through the Job Preparation class (see above) and personalized placement services.

For more details about the Christian Culinary Academy:

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Whether you eat or drink, or whatever you do, do all to the glory of God. -1 Cor 10:31 ESV

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Phone: 503.794.4083
Mailing Address: PO Box 1484, Cannon Beach, Oregon 97110-1484
Street Address: 289 N Spruce St., Cannon Beach, Oregon

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