Culinary and Baking, 1-yr Certificate

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.

48 credits

Program Contacts

• Program Coordinator: Ryan Josef-Maier, [e-mail], 541-463-3507
• Academic Advising: Contact [e-mail] or the Career Pathways Department in Building 4 Room 210 (main campus), or 541.463.4701

Cost

Estimated Cost: $ 10,511

• 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: $ 2,050 (culinary course fees)
• Other Cost / Expenses: $ 200*** (uniform & shoes)

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

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.
• 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

WR 115	Introduction to College Composition	4
MTH 025	Basic Mathematics Applications	3
	Human Relations - choose one course from list	3-4

WR: See Footnote 1.

MTH: See Footnote 2.

List of accepted Human Relations Courses

Program Core Courses

CA 121	Composition of Cake	2
CA 122	Artisan Breads	2
CA 123	International Baking and Pastry	2
CA 124	Seasonal Baking and Pastry 1	2
CA 125	Seasonal Baking and Pastry 2	2
CA 160	Introduction to Cooking Theories 1	7
CA 162	Introduction to Cooking Theories 2	7
CA 163A	Beginning Baking and Pastry	3
CA 163B	Intermediate Baking and Pastry	2
CA 163C	Advanced Baking and Pastry	2
CA 294	Advanced Cooking Theories 3	8

Footnotes

1 – WR 115W or higher writing is also accepted

2 – MTH 025 or higher math is also accepted

Notes

• This is the parent program for the Culinary and Baking: Commercial Cooking, CPC.
• Students interested in this program will also be enrolled in Career Coaching through the Career Pathways Department.

Certifications

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