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, and in industrial and commercial establishments as pastry cooks or bakers. Note: This program includes frequent application of fractions, decimals, and percents. Mathematics 251A-B is recommended for students who want a review.

Course # 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 4
CULIN 209 Contemporary Plated Desserts 6
CULIN 229 Culinary Career Success Strategies 2
CULIN 217 Recipe, Formulas and Food Costs 1

Total

Total Required Units 43.0

 


Restaurant Management

The major in Restaurant Management offers technical trade theory and practical laboratory experiences in basic restaurant management and cooking procedures which prepare students for entry into the various job classifications of the industry. Students have the opportunity to demonstrate their capabilities in the operations and supervision of the food preparation facility 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.

Course # 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

Total Required Units 46.0

 

Certificate of Proficiency Requirements

 

Cooking

Course # 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

Total Required Units 16.0

  • Culinary Arts Brochure (PDF – 424KB)

    Culinary Arts Brochure
  • Oakland Magazine – March/April 2011 (PDF – 2.5 MB)

     

    New Class
    Interested in learning how to grow your own food? Would you like to start eating fresh, seasonal, affordable foods? Take Biology 801: Biology of Growing Food at Laney College in Fall 2012

    Read More!

     

    Photo by David Hanks