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Baking and Pastry Degree

Baking and Pastry Degree

Overview

The Laney Culinary Baking and Pastry Program will teach you the fundamentals of dessert-making and baking. Learn about classic and modern baking styles, international desserts, and pastry decoration. Take classes in traditional and contemporary desserts, international pastry, candy, chocolate making, artisan bread making, and more.

The major in Baking and Pastry prepares students for employment in retail bakeries, as well as in industrial and commercial establishments as pastry cooks or bakers. Additionally, we help students find internships and job opportunities through our industry networks. All related work or experience while completing the program counts as extra credits towards your degree.

Credential Awarded: A.S. Degree in Baking and Pastry

Units: 40

Courses: 13

Average Length: 4 semesters (2 years)

Semesters at a Glance

Course #Course TitleUnits
First Semester
CULIN 203Introduction to Baking Foundations4
CULIN 204Baking Fundamentals4
CULIN 215Culinary Math Fundamentals1
CULIN 217Formulas and Food Costs1
CULIN 88Introduction to World Food and Culture3
Recommended- CULIN 212Introduction to Culinary Arts4
Second Semester
CULIN 205Artisan Breads5
CULIN 206Advanced Cake Decorating4
Third Semester
CULIN 207International Patisserie5
CULIN 208Confiserie (Candy and Chocolate Making)5
Fourth Semester
CULIN 209Contemporary Plated Desserts6
CULIN 228Managing Food Sanitation1
CULIN 236Culinary Career Development1
Total Required units:40

Courses

Class Schedules

We primarily meet on campus for lab instruction, practical experience and hands-on learning in a safe, clean environment. Some classes are also partially online to cover concepts and foundational instruction.

Baking Foundations

Course Number: CULIN 203
Units: 4
Class: 2 hours lecture, 6 hours laboratory
Recommended Preparation: CULIN 204, 215, 216, 219, and ESL 203A or ESL 208A or ENGL 268A

Description: Fundamental theories, techniques, processes and methods in baking and pastry production: Basic principles including history of the industry, identification of equipment and ingredients, weights and measurements, safety and sanitation, basic formulas and production.

 

Baking  fundamentals

Course Number: CULIN 204
Units: 4
Class: 2 hours lecture, 6 hours laboratory
Recommended Preparation: CULIN 203, 215, 216, 219, and ESL 203A or ESL 208A or ENGL 268A

Description: Introduction to baking theory and practice- organization of work and production; classical to modern techniques for cakes, pies,tarts, and cookie-making methods.

 

Artisan Breads

Course Number: CULIN 205
Units: 5
Class: 2 hours lecture, 9 hours laboratory
Recommended Preparation: CULIN 203, 204, 206, 215, 216, and 219

Description: Introduction to artisan bread making: Science of baking, vocabulary of bread, various mixing and baking methods, pre-ferments, sourdough starters with natural yeast, and flatbreads.

 

 Cake Decorating

Course Number: CULIN 206
Units: 4
Class: 2 hours lecture, 9 hours laboratory
Recommended Preparation: CULIN 203, 204, 205, 215, 216, and 219

Description: Advanced cake-decorating techniques: Speed and accuracy of cake assembly, production of fillings and creams, design projection, salutations, borders, floral piping, and wedding cakes.

 

International Patisserie

Course Number: CULIN 207
Units: 5
Class: 2 hours lecture, 12 hours laboratory
Recommended Preparation: CULIN 205, 206, 208

Description: Application of advanced baking and pastry methods: Set up, design and preparation of buffet; preparation of international pastries including British, French, Italian, Austrian, and Mediterranean.

 

Confiserie (Candy and Chocolate Making)

Course Number: CULIN 208
Units: 5
Class: 2 hours lecture, 9 hours laboratory
Recommended Preparation: CULIN 205, 206, 207

Description: Introduction to the principles involved in candy and chocolate making: Cooking and controlling sugar, tempering chocolate, creating confections with a variety of centers, techniques in creating brittles, nougats, and marshmallows.  Candy bars; Twix, Three Musketeers, Snickers, Cookies and Cream bars, After Eight mints, etc.

In the Fall we create multiple Gingerbread houses and in the Spring we make Chocolate Easter eggs, bunnies and showpieces using pastillage.

 

Contemporary Plated Desserts

Course Number: CULIN 209
Units: 6
Class: 2 hours lecture, 12 hours laboratory
Recommended Preparation: CULIN 33, 207, 208, 217, 229

Description: Capstone course requiring creation and presentation of plated desserts: Application of advanced frozen desserts and ice creams, seasonally attractive presentations, and specialized diet modifications.