Baking and Pastry, Certificate of Completion

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Length: 17 credits

Program Contacts

Offered by the Culinary and Baking department
Program Coordinator: Clive Wanstall, wanstallc@lanecc.edu, 541-462-3507
Academic Advising: https://www.lanecc.edu/get-support/academic-support/academic-advising/connect-advising; 541-463-3800; academicadvising@lanecc.edu
This program is connected to Career Pathways Coaching. Contact your coach at careerpathways@lanecc.edu

Estimated Cost: $ 5,029

Resident Tuition: $ 2,253*
Technology Fees: $ 221
General Student Fees: $ 407**
Online Course Fee: (if applicable)
Books / Course Materials: $ 100 (Some courses use Open Educational Resources (OER), which are free or low-cost materials.)
Program Specific Fees: $ 850 (culinary course fees)
Other Cost / Expenses: $ 200*** (uniform & shoes)
Differential Fees: $ 999****

Costs provided are estimates only. Learn more and view current tuition and fee information at https://www.lanecc.edu/costs-admission/tuition-fees-and-payments/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.

Program Learning Outcomes

This program is for students who want to gain entry into the food service industry as beginning bakers and pastry cooks.

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

Admission Information

First qualified first admitted entry; There is a separate program application located at https://www.lanecc.edu/programs-academics/areas-study/culinary-hospitality-and-tourism/culinary-arts/culinary-and-baking-program-application
Students should apply even if full, as students will be added to a waitlist, or we may add additional sections as needed.
The program includes a one-week-long required onboarding course in the week of September 12. Students will be automatically enrolled for this free course once they have been formally admitted into the program.
There are non-refundable program fees to cover tools and uniforms. There is a uniform fitting around four weeks prior to classes commencing.
This program has a Late Summer/Fall start.
Must obtain Oregon Health Authority Food Handlers Certification before being accepted into the program.
Students pursuing the one-year certificate generally choose to initially concentrate in either Culinary or Baking.

Program Requirements

Program Core Courses

Program Core courses must be completed with a letter grade of C- or better, or Pass.

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)

Notes

This program follows Career Pathway Certificate of Completion Requirements unless otherwise specified.