Culinary and Baking, 1-yr Certificate

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Length: 48 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: $ 12,599

Resident Tuition: $ 6,360*
Technology Fees: $ 624
General Student Fees $ 407**
Online Course Fee: $ 70 (if applicable)
Books / Course Materials: $ 300 (Some courses use Open Educational Resources (OER), which are free or low-cost materials.)
Program Specific Fees: $ 1950 (culinary course fees )
Other Cost / Expenses: $200*** (uniform & shoes)
Differential Fees: $ 2,688****

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.

**** Any special info about computer needs or specifications.

Program Learning Outcomes

This program is for students who wish to develop and master both essential baking and cooking skills and gain entry into the foodservice industry as a beginning baking and pastry cook, or as a cook, prep cook or similar positions. 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 - Apply fundamental theory, culinary skills and techniques, and time management principles to prepare industry-standard food products
PLO 3 - Safely and effectively operate current standard commercial bakery and cooking equipment including cooktops, food processors, ovens (baking, convection, and conventional), dough mixers, and a variety of kitchen hand tools.
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

General Education

General Education courses must be completed with a grade of C- or better, or Pass.

Writing (3-4 credits) - Complete one of the following:

WR 115W - Introduction to College Writing: Workplace Emphasis 3 Credit(s)
WR 115 - Introduction to College Composition 4 Credit(s)
Any Writing course higher than WR 115

Math (3 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 higher than MTH 025

Human Relations (3-4 credits) - Complete one of the following:

Program Core Courses

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

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 160 - Introduction to Cooking Theories 1 7 Credit(s)
CA 162 - Introduction to Cooking Theories 2 7 Credit(s)
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 294 - Advanced Cooking Theories 3 8 Credit(s)

Notes

This program follows Certificate of Completion Requirements unless otherwise specified.
Students interested in this program will also be enrolled in Career Coaching through the Career Pathways Department.

Certifications

Successful students will receive:

National Restaurant Association ServSafe Food Protection Manager Certification - administered by Lane faculty
Oregon Health Authority Food Handlers Certification - administered by the State of Oregon