Culinary Arts

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Culinary Arts Degrees

Major / Certificate Requirements

 

Baking and Pastry

The major in Baking and Pastry prepares students for employment in retail bakeries, as well as resort, industrial and commercial establishments. Note: This program includes frequent application of fractions, decimals, and percents. Mathematics 251A-B is recommended for students who want a review.

Restaurant Management

The major in Restaurant Management offers technical trade theory and practical laboratory experiences in basic restaurant management and cooking procedures that prepare students for entry into various job classifications throughout the industry. Students have the opportunity to demonstrate their capabilities in the operations and supervision of the food preparation facilities at Laney College. Note: This program includes frequent application of fractions, decimals, and percents. Mathematics 251A B is recommended for students who want a review.

 

The following are the course requirements for:

  1. Baking & Pastry Major
  2. Restaurant Management Major
  3. Culinary Certificate

 

Baking & Pastry Courses # Course Title Units
CULIN 203 Introduction to Baking 4
CULIN 204 Basic Patisserie 4
CULIN 215 Culinary Math Fundamentals 1
CULIN 216 Introduction to Food Science and Nutrition 1
CULIN 219 Introduction to Sanitation 1
CULIN 205 Artisan Breads 5
CULIN 206 Advanced Cake Decorating 5
CULIN 207 International Patisserie 6
CULIN 208 Confiserie (Candy and Chocolate
Making)
5
CULIN 33 Managing Food Sanitation 2
CULIN 209 Contemporary Plated Desserts 6
CULIN 229 Culinary Career Success Strategies 2
CULIN 217 Recipe, Formulas and Food Costs 1
43.0
Restaurant Management Courses # Course Title Units
CULIN 212 Introduction to Culinary Arts Fundamentals Lab 4
CULIN 214 Hospitality Careers and Skills Development 1
CULIN 215 Culinary Math Fundamentals 1
CULIN 216 Introduction to Food Science and Nutrition 1
CULIN 217 Recipe, Formula, and Food Costs 1
CULIN 218 Ingredients and Equipment 1
CULIN 219 Introduction to Sanitation 1
CULIN 223 Stocks, Soups and Sauces 1
CULIN 224 Dynamics of Heat Cooking 1
CULIN 225 Introduction to Garde Manger and Food Presentation 1
CULIN 226 Introduction to Baking for Chefs 3
CULIN 227 Quantity Food Production Lab 3
CULIN 31 Garde Manger and Contemporary American Bistro Cooking 7
CULIN 33 Managing Food Sanitation 2
CULIN 53 Nutrition for the Culinary Professionals 3
CULIN 232 Dining Room Service and Management 2
CULIN 41 International Cuisine 7
CULIN 50 Principles of Food, Beverage, and Labor Controls 3
CULIN 51 Supervision in the Hospitality Industry 3
Total Required Units

 

46.0
Certificate Courses # Course Title Units
CULIN 212 Introduction to Culinary Arts Fundamentals Lab 4
CULIN 214 Hospitality Careers and Skills Development 1
CULIN 215 Culinary Math Fundamentals 1
CULIN 216 Introduction to Food Science and Nutrition 1
CULIN 217 Recipe, Formula, and Food Costs 1
CULIN 218 Ingredients and Equipment 1
CULIN 219 Introduction to Sanitation 1
CULIN 223 Stocks, Soups and Sauces 1
CULIN 224 Dynamics of Heat Cooking 1
CULIN 225 Introduction to Garde Manger and Food Presentation 1
CULIN 226 Introduction to Baking for Chefs 3
CULIN 227 Quantity Food Production Lab 3
Total Required Units 16.0

  • Culinary Arts Brochure (PDF – 424KB)

    Culinary Arts Brochure
  •  

    Baking and Pastry Classes @Laney College w/ Chef Raji  

    Peralta News: Laney College Bistro

  • Oakland Magazine

     

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