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California Regional Consortia

Baking And Pastry

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Submitter's Information

Name

Iolani Sodhy-Gereben

Title

Coordinator, Academic Support Services

Region

Bay Area

College

Laney College

CTE Dean

CTE Dean's Name

Peter Crabtree

CTE Dean's Email

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Program Details

Program Title

Baking And Pastry

Submission Type

n/a

TOPs Code

Culinary Arts (130630)

Projected Start Date

08/20/18

Catalog Description
Rise to the Challenge! Do you have a passion for food, creative expression with a sense of diligence and discipline? The Culinary Baking and Pastry Program at Laney College prepares you for an entry level baking employment, baker, pastry chef/owner and food industry trend setter or a stepping stone to a four year college. Your experience in our program includes classroom lectures reinforced with lab kitchen production. The Baking and Pastry AS Degree or Certificate of Achievement integrates the techniques and knowledge you need for the industry. The program integrates safety, leadership, math, food science, and operational efficiency.
Enrollment Completer Projections
CA: 15 AS: 15

Program Proposal Attributes

Program Award Type(s) (Check all that apply)
  • Certificate of Achievement: 16 or greater semester (or 24 or greater quarter) units (C)
  • A.S. Degree (S)
Program Goal
The program is not transferable; but to focus on giving students basic skills to enter the work force with a in entry level baking employment through lecture and lab kitchen production.

Course Units and Hours

Total Certificate Units (Minimum and Maximum)

44-45

Units for Degree Major or Area of Emphasis (Minimum and Maximum)

44-45

Total Units for Degree (Minimum and Maximum)

60

Course Report

Program Requirements Narrative

n/a

Program Requirements
First Semester (12 units): CULIN 203 Introduction to Baking 4 CULIN 204 Basic Patisserie 4 CULIN 215 Culinary Math Fundamentals 1 CULIN 088 Introduction to Food and Culture 3 Second Semester (10 units): CULIN 205 Artisan Breads 5 CULIN 206 Advanced Cake Decorating 5 Third Semester (11 units): CULIN 207 International Patisserie 6 CULIN 208 Confiserie (Candy and Chocolate Making) 5 Fourth Semester (11-12 units): CULIN 033 Managing Food Sanitation 2 CULIN 209 Contemporary Plated Desserts 6 CULIN 229 Culinary Career Success Strategies 2 CULIN 233 or How to Open a Food Business 2 CULIN 217 Recipe, Formula, and Food Costs 1 Total Major Units: 44 - 45 AS Total Units: 60

Supporting Documents

Upload Labor Market Information (LMI)

Bay Area Regional Questions

Goal of Program

CTE

Include any other information you would like to share.
The recommendations of the advisory committee which helped shape the update to these programs were: Add a history/lecture course to help students understand cultural touchstones in field Redefine the main degree and create CPs. Improving comprehensive work skills. Institute guest lecturers and panels. Pursuit of new grants.
Please list similar programs at other colleges in the service area which may be impacted, including the name of the college, the name of the program that may be impacted, the name of the person you contacted and the outcome of that contact.
DVC: Certificate of Achievement and Associate of Science in Hospitality Studies: Baking and Pastry Brian McGlynn 925-969-4304 bmcglynn@dvc.edu ; contacted and have not heard anything

Submission Details

Published at

04/24/18 - 12:25 PM

Status

Recommended

Return to Drafts

Please list the reason(s) for returning "Baking And Pastry". to Iolani Sodhy-Gereben's drafts. This message will be sent to isodhygereben@peralta.edu

Comments, Documents, Voting

Comments

All Comments

KO

Kit O'Doherty Super User   ·  05/22/18

This is a Substantial Changes to an Existing Approved Credit Program submission.