Total Program Credits: 45
Estimated Program Length: One year
Offered by Culinary Arts & Hotel/Restaurant/Tourism Management , 541.463.3518
Certificate of Completion Requirements
Program Coordinator Wendy Milbrat, firstname.lastname@example.org or e-mail CulinaryHospPrograms@lanecc.edu
Dean Christopher Rehn
Purpose This one-year certificate of completion in Commercial Baking and Pastry is for students who wish to gain entry into the food service industry as a beginning baking and pastry cook. Also for those currently employed in the industry who wish to have greater knowledge and experience than what is provided in some industry settings.
- Develop essential and advanced baking and pastry knowledge and skills.
- Operate equipment including cook tops, food processors, ovens (baking, convection, and conventional), dough mixers and a variety of kitchen tools.
- Gain a broad understanding of the culinary arts and hotel/restaurant/tourism management industry and the various segments that comprise the industry.
- Perform mathematical functions related to food service operations.
- Gain understanding of nutrient functions, food sources and guidelines.
- Develop an understanding of global sustainability and environmental movements, and their impact on the hospitality industry.
Admission Information A separate application to the program is required. Admission information is available from the Culinary Arts and Hotel/Restaurant/Tourism Management office, Building 19, Room 204 or online at lanecc.edu/CAHRTM
Advising Contact Lori Areford and Josh Baker at CulinaryHospPrograms@lanecc.edu
Cooperative Education (Co-op) Students earn credit for on-the-job work experience related to educational and career goals. Through Co-op, students can develop and practice skills, expand career knowledge, and make contacts for future job openings. For more information contact Joe McCully, Cooperative Education Coordinator, Bldg.19, Rm. 210, 541.463.3516, email@example.com
Job Openings and Wages Projected through 2022
Career Pathways Roadmap
Lane County openings - 47 annually
Statewide openings - 474 annually
Lane County average hourly - $14.17 , average annual -$29,456
Oregon average hourly $14.78 , average annual - $30,736
Estimated Program Costs
|Differential Fees *
|Program Specific Fees
|Resident Tuition and General Student Fees
*This is the total of all the differential fees attached to the courses in this program. These fees and other course fees may change during the year. See the online credit class schedule for fees assigned to courses.
- 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 Koening (firstname.lastname@example.org) 541.463.5818, Bldng 11/244.
- This certificate is a fall term start only.
- Prerequisites are required for some courses. See Courses .
- Students meet the mathematics requirement with any class MTH 025 or higher, but it is strongly recommended to take MTH 025C . If math is taken in the self-paced format through the Math Resource Center then all credits must be completed to meet the math requirement(s).