Associate of Science in Baking & Pastry
Oakland, USA
DURATION
2 Years
LANGUAGES
English
PACE
Full time
APPLICATION DEADLINE
Request application deadline
EARLIEST START DATE
Aug 2024
TUITION FEES
USD 7,120 / per semester *
STUDY FORMAT
On-Campus
* this is for a standard 15 credit semester including fees / price may vary depending on how many credits are taken
Key Summary
Introduction
Laney College offers two majors in the Culinary Arts. These two-year certificate programs provide students the practical knowledge, skills and experience to succeed in creative and rewarding careers in the restaurant and hospitality industry.
Laney College Culinary Arts programs are more than just cooking classes. Courses are led by trained and experienced professionals and approved by industry organizations like the Retail Bakers Association (RBA) and the National Restaurant Association (NRA).
Gallery
Curriculum
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.
English Language Requirements
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