Culinary Arts

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Culinary Arts Degrees

Major / Certificate Requirements

 

 

Baking and Pastry

Baking & Pastry Courses # Course Title Units
First Semester
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
Second Semester
CULIN 205 Artisan Breads 5
CULIN 206 Advanced Cake Decorating 5
Third Semester
CULIN 207 International Patisserie 6
CULIN 208 Confiserie (Candy and Chocolate
Making)
5
Fourth Semester
CULIN 33 Managing Food Sanitation 2
CULIN 209 Contemporary Plated Desserts 6
CULIN 229 Culinary Career Success Strategies 2
CULIN 233 How to open a Baking Business 2
or
CULIN 217 Recipe, Formulas and Food Costs 1
 Total Required units: 43-44

Restaurant Management

Restaurant Management Courses # Course Title Units
First Semester
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
Second Semester
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
Third Semester
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
Fourth Semester
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

Cooking

Certificate Courses # Course Title Units
First Semester
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
Second Semester
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

  • Culinary Arts Brochure (PDF – 424KB)

    Culinary Arts Brochure
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    Baking and Pastry Classes @Laney College w/ Chef Raji    

    Peralta News: Laney College Bistro

  • Oakland Magazine

     

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