Commercial Baking and Pastry, 1-yr Certificate

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Program Suspended

For students currently enrolled in the program, please contact Academic Advising at culinaryhospprograms@lanecc.edu 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 CulinaryHospPrograms@lanecc.edu

Length: 45 credits

Program Contacts

Offered by the Culinary Arts and Hotel/Restaurant/Tourism Management department
Program Coordinator: Clive Wanstall, wanstallc@lanecc.edu, 541-462-3507
Academic Advising Team: CulinaryHospPrograms@lanecc.edu; contact advising: lanecc.edu/advising/contact; 541-463-3800

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 lanecc.edu/esfs/credit-tuition.

* 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

2021-22 Baking and Pastry Term Planner

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 lanecc.edu/culinary/baking-and-pastry.
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.

Writing (4 credits) - Complete one of the following:
WR 115 - Introduction to College Composition 4 Credit(s)
Any Writing course higher than WR 115
Math (3-5 credits) - Complete one of the following:
MTH 025C - Basic Mathematics Applications 3 Credit(s) (Recommended)
MTH 025 - Basic Mathematics Applications 3 Credit(s)
Any Math course higher than MTH 025
Human Relations (3-4 credits) - Complete one of the following:
CG 100 - College Success 1-3 Credit(s) (Recommended)
CG 203 - Human Relations at Work 1-3 Credit(s)
BA 278 - Leadership and Team Dynamics 4 Credit(s)
COMM 130 - Business and Professional Communication 4 Credit(s)
COMM 218 - Interpersonal Communication 4 Credit(s)
COMM 219 - Small Group Communication 4 Credit(s)
COMM 260 - Introduction to Conflict Management 4 Credit(s)

Program Core Courses

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

CA 163A - Beginning Baking and Pastry 3 Credit(s)
CA 163B - Intermediate Baking and Pastry 2 Credit(s)
CA 163C - Advanced Baking and Pastry 2 Credit(s)
CA 121 - Composition of Cake 2 Credit(s)
CA 122 - Artisan Breads 2 Credit(s)
CA 123 - International Baking and Pastry 2 Credit(s)
CA 124 - Seasonal Baking and Pastry 1 2 Credit(s)
CA 125 - Seasonal Baking and Pastry 2 2 Credit(s)
CA 175 - Foodservice Sanitation and Safety 2 Credit(s)
FN 105 - Nutrition for Foodservice Professionals 3 Credit(s) (FN 225 or FN 110 may be substituted; contact advisors)
HRTM 100 - Introduction to Culinary and Hospitality 3 Credit(s)
HRTM 105 - Restaurant Operations 3 Credit(s)

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.

CA 280 - Co-op Ed: Culinary Arts 1-7 Credit(s)

Program Electives

Program Electives must be completed with a letter grade of C- or better. P/NP is not accepted. Complete a minimum of 2 credits of Program Electives from the following:

Notes

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 (koenigm@lanecc.edu), 541-463-5818, Bldg 11/244.
This certificate is a fall term start only.