Commercial Baking and Pastry, 1-yr Certificate

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Length: One year, 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; drop-in advising calendar https://www.lanecc.edu/advising/drop-advising; 541-463-3800

Estimated Cost: $7,707

Books/Materials - $350
*Differential Fees - $916
Program-Specific Fees - $686
Uniforms - $145
Resident Tuition and General Student Fees - $5,610

Tuition and fee estimates are based on the prior academic year’s rates. Course tuition and fees may change during the year. Learn more and view updated tuition and fee information at www.lanecc.edu/esfs/credit-tuition. *This is the total of all the differential fees attached to the courses in this 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:

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.

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)
Note: CA 163 may be substituted for CA 163A + CA 163B + CA 163C .
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)
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, Bldng 11/244.
This certificate is a fall term start only.