May 07, 2021  
2019-2020 Lane Community College Catalog 
    
2019-2020 Lane Community College Catalog [ARCHIVED CATALOG]

Commercial Baking and Pastry, 1-yr Certificate


Return to {$returnto_text} Return to: Programs by Department

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, milbrat@lanecc.edu 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.

Learning Outcomes

  • 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, mccullyj@lanecc.edu

Job Openings and Wages Projected through 2022

Career Pathways Roadmap

Production Bakers
Lane County openings - 47 annually
Statewide openings - 474 annually

Production Bakers
Lane County average hourly - $14.17 , average annual -$29,456
Oregon average hourly $14.78 , average annual - $30,736 

Estimated Program Costs

Books   $350
Differential Fees *   $894
Program Specific Fees   $686
Resident Tuition and General Student Fees   $5,610
Uniforms   $145
  Total: $7,685

*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.

Program Notes

  • 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 (koeningm@lanecc.edu) 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).

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.

Return to {$returnto_text} Return to: Programs by Department