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.
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 |
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
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