Baking & Pastry Program

Here are the classes we offer for the Baking & Pastry Program.

Baking Foundations

Course Number: CULIN 203                                                                             Units: 4
Class: 2 hours lecture, 6 hours laboratory
Corequisite(s) CULIN 204, 215, 216, and 219
Recommended preparation 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
Corequisite(s) CULIN 203, 215, 216, and 219

Recommended preparation 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
Prerequisite: CULIN 203, 204, 215, 216, and 219
Corequisite: CULIN 206
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
Prerequisite(s) CULIN 203, 204, 215, 216, and 219
Corequisite CULIN 205
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
Prerequisite: Culin 205 and 206
Corequisite: Culin 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
Prerequisite: Culin 205 and 206
Corequisite: Culin 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
Prerequisite: Culin 207 and 208
Corequisite: Culin 33, 217, and 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.

Your 2 year Curriculum will include:

In order to earn you A.S. Degree, you will need to see a counselor to add 19 units of general education classes.

These units can be completed within  2 years in conjunction with the Baking curriculum. 

Students are offered extra units when participating in co-op education while working during school at bakeries and restaurants.

We offer help  finding internships for co-op education, job placement, and university transfer. 

100% of our students are employed after completing the full program at Laney College.