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 Title | Units |
| First Semester | ||
| CULIN 203 | Introduction to Baking Foundations | 4 |
| CULIN 204 | Baking Fundamentals | 4 |
| CULIN 215 | Culinary Math Fundamentals | 1 |
| CULIN 217 | Formulas and Food Costs | 1 |
| CULIN 88 | Introduction to World Food and Culture | 3 |
| Recommended- CULIN 212 | Introduction to Culinary Arts | 4 |
| Second Semester | ||
| CULIN 205 | Artisan Breads | 5 |
| CULIN 206 | Advanced Cake Decorating | 4 |
| Third Semester | ||
| CULIN 207 | International Patisserie | 5 |
| CULIN 208 | Confiserie (Candy and Chocolate Making) | 5 |
| Fourth Semester | ||
| CULIN 209 | Contemporary Plated Desserts | 6 |
| CULIN 228 | Managing Food Sanitation | 1 |
| CULIN 236 | Culinary Career Development | 1 |
| Total Required units: | 40 |
Courses
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.
