Mar 23, 2023  
2021-2022 Lane Community College Catalog 
2021-2022 Lane Community College Catalog [ARCHIVED CATALOG]

Commercial Baking and Pastry, 1-yr Certificate

Program Suspended

For students currently enrolled in the program, please contact Academic Advising at for information about completing the program in a timely manner.

Note: A new Culinary and Baking Certificate is currently in development for Fall 2022. For more information, please connect with


Length: 45 credits

Program Contacts

Estimated Cost: $8,749.00

  • Resident Tuition: $5,670.00*
  • Technology Fees: $495.00
  • General Student Fees: $402.00**
  • Online Course Fee (if applicable)
  • Books / Course Materials: $115.00
  • Program Specific Fees: $686.00 (culinary course fees)
  • Other Cost / Expenses: $430.00 ***(knife, baker kit, uniform & shoes ) 
  • Differential Fees: $951.00****

Costs provided are estimates only. Learn more and view current tuition and fee information at

Resident tuition is based on all program requirements (general education, core, directed electives).

**General Student fees are paid once each term, depending on whether you are taking classes on Main Campus, or at one of the outreach centers or by distance learning. 

*** Any special info about program costs or expenses.

**** This is the total of all the differential fees attached to the courses in this program.

Term-by Term Course Plan

Program Learning Outcomes

This program is for students who wish to gain entry into the food service industry as a beginning baking and pastry cook. It is also for those currently employed in the industry who wish to have greater knowledge and experience than what is provided in some industry settings.

Students who complete this program will be able to:
PLO 1 - Independently produce a wide range of baked goods employing current technologies and traditional baking methods
PLO 2 - Safely and effectively operate current standard commercial bakery equipment including cook tops, food processors, ovens (baking, convection, and conventional), dough mixers, and a variety of kitchen hand tools
PLO 3 - Perform basic math functions, measure and scale ingredients and portions, and convert recipes to higher and lower yields
PLO 4 - Consistently employ sanitation concepts including high standards of personal hygiene, appropriate cleaning and sanitizing of equipment, and correct processing and storage of potentially hazardous foods according to the HACCP concept
PLO 5 - Evaluate and adjust recipes using dietary guidelines and recommendations, food guides, and food labels
PLO 6 - Describe and articulate preferences for various roles in the bakery profession in the retail, hotel, restaurant, and tourism industries

Admission Information

  • Selective-entry admission; there is a separate program application located at
  • There are non-refundable program fees to cover tools and uniforms. There is a uniform fitting around four weeks prior to classes commencing.
  • Must obtain Oregon Health Authority Food Handlers Certification before being accepted into the program.
  • Show readiness for MTH 025C  or higher and WR 097  or higher.

Program Requirements

General Education

General Education courses must be completed with a grade of C- or better, or Pass; and may be completed prior to program entry or during any program term.

Program Core Courses

Program Core courses must be completed with a letter grade of C- or better. P/NP is not accepted

Cooperative Education

Cooperative Education must be completed with a letter grade of C- or better. P/NP is not accepted. Complete 5 credits of Cooperative Education.


  • This program follows Certificate of Completion Requirements  unless otherwise specified.
  • A Lane County Food Handlers card is required for entry into the program.
  • Students must complete college placement tests showing readiness for MTH 025  / MTH 025C  or higher and WR 097  or higher to be accepted into the program. Students who do not meet reading and/or math requirements may apply to PASS Lane Summer programming for alternative admission process. PASS Lane contact is Marcia Koenig (, 541-463-5818, Bldg 11/244.
  • This certificate is a fall term start only.