Gain entry level skills and know-how in the baking industry!
Turn your passion for baking and pastry into a career! Focusing on classical baking principles and techniques, our program’s coursework builds your knowledge and skills through a carefully chosen sequence of courses with an emphasis on learning by doing. Our program is designed for individuals looking for a career in baking, as well as those just wanting to learn more about food and improve their baking skills.
Completing your commercial baking and pastry certificate will show your future employers that you're serious about a career in baking and that you have the experience necessary to be an asset in a kitchen. Your skills will be backed by a certificate that shows you’re a well rounded and competitive employee.
Whether you’re starting this certificate with no previous experience or you’ve been working in a kitchen for a while, your Commercial Baking and Pastry Certificate will help you stand out from the crowd and show you’re ready to take the next step in your career!
As a commercial baking and pastry student, you’ll learn to:
- check the quality of baking ingredients
- prepare equipment for baking
- measure and scale ingredients accurately
- combine measured ingredients in mixers or blenders
- knead, roll, cut, and shape dough
- place dough into pans, into molds, or onto baking sheets
- set oven temperatures and place items into ovens or onto grills
- finish baked goods according to employer standards
- handle ingredients safely and properly
- use equipment safely and properly
- perform a wide range of basic baking and pastry tasks
- take on additional responsibilities within the bakeshop; inventory, requisitions, production sheets
- lead a small production team of less-skilled workers
- operate cash registers and point of sales (POS) systems
- develop supervisory and human relations skills.
- develop fundamental baking and pastry knowledge and skills
Through hands-on, professional instruction, you’ll learn baking theory and nutrition, production pastry techniques, and cake production and decoration. Specific focus areas will include artisan breads, seasonal recipes, both sweet and savory, and international delights. You’ll also be introduced to the exciting industry of culinary and hospitality, restaurant operations, and food service nutrition.
Upon completion, you’ll have sufficient knowledge and skill for entry-level employment such as a pastry assistant or production baker. After you’ve had the opportunity to prove yourself through additional work experience, you’ll be well prepared to pursue positions like baker or pastry chef.
Employment opportunities for bakers is projected to grow 7 percent from 2014 to 2024. This trend is attributed to the growing demand for specialty baked products. Bakeries, grocery stores, hotels, and restaurants are potential employers that have hired our graduates. Certification is not required by most employers, but it can help bakers stand out from the competition.
As a student in the commercial baking and pastry program, you’ll join a cohort of students that will move through classes together. You’ll work closely with your cohort to master baking skills and develop networking connections to help you throughout your career. Your culinary labs will never have more than 24 students and will always be taught by an instructor, not a grad student. Our attentive faculty have real world experience, and they bring those experiences to the classroom!
When you're getting ready to start your career, it’s important that you’re able to show that you have relevant, real world work experience. During your time in the baking and pastry program, you’ll complete 5 credits (180 hours) of Cooperative Education, where you’ll work at a local business earning the experience that’ll make you stand out. Many students even continue to paid employment at their former internship site.
The Culinary Arts and Hospitality Management Program is in Building 19. Building 19 holds several culinary classrooms, including the Wiper Kitchen. As the primary classroom for the culinary program, this kitchen offers a dedicated space for you to get hands-on experience using commercial grade equipment. As a first year student, you’ll make it your home.
You’ll have the opportunity to work and run a real restaurant in the second year of the culinary program. The Renaissance Room is a Contemporary American Bistro restaurant that seats 60 and is open to the public for lunch three days a week. Under the supervision of our experienced and credentialed faculty chef instructor, the restaurant provides our culinary and hotel/restaurant/tourism management students with hands-on experience and an instructional environment that offers a quality dining experience to its guests.
The Renaissance Room:
Lane’s main campus is tucked into the foothills of the Oregon Cascades, providing a stunning landscape for your education. With incredible resources on campus like advising, tutoring services, the library, First Year Experience and so many more, you have the opportunity to make the most out of your degree. Lane also offers student housing at Titan Court in downtown Eugene, next to our Mary Spilde Center. Ready to learn more? Schedule a campus tour to explore our beautiful campus and amazing facilities.