The two certificate programs (majors) in this department are Baking and Pastry and Restaurant Management/Cooking. They provide students with the knowledge, skills, and experience that will enhance successful employment in the various career paths available in the Culinary Arts industry.
In addition to the two certificate programs, we offer a one year certificate of proficiency in cooking for only 14 units!
The programs include pre-employment courses, supervised experience prior to employment, extension classes, and short-term workshops for upgrading skills. Classes are approved by multiple professional organizations, including the Retail Bakers Association (RBA) and the National Restaurant Association (NRA).
The major in Baking prepares students for employment in retail bakeries, as well as in industrial and commercial establishments as pastry cooks or bakers.
The major in Restaurant Management provides students the practical cooking experience and technical trade theory for employment as cooks and managers in multiple culinary career paths, including: restaurants, hotels, cruise ships, catering, industrial production, cottage industries, and self-employment. During their studies, students demonstrate their capabilities in the operations and supervision of the Laney College Cafeteria and Bistro Restaurant.
This course teaches the beginning fundamentals of cooking, culinary math, sanitation and preparation for work and careers in the culinary arts field.