Professional Baking
Program Overview
The Professional Baking program is accredited by the American Culinary Federation Educational Foundation (ACFEF). This two year program prepares students for successful careers within the hospitality community. Baking program students, under the direct supervision of their chef instructor, will discuss, prepare, and analyze various baked goods including quick breads, yeast breads, laminated dough, specialty and wedding cakes, cookies, batters, and restaurant-style plated desserts. Baking formulas, cost controls, ingredient identification and usage is practiced throughout the program. Students prepare baked goods on a daily basis for a retail bakery located on the LATTC campus, the college cafeteria and faculty dining room as well as catering for special events and holiday functions.
The Professional Baking program will prepare students for employment in areas of baking and pastry arts. Students will demonstrate the ability to prepare and formulate baking/pastry recipes, assess food costs and sales prices, and organize daily tasks for successful completion of baked goods. The National Restaurant Association Serve Safe Exam is administered during the first semester.
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Contact |
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| Chairperson Chef Jerry Vachon, Chairperson, Culinary Arts |
| Phone 213-763-7337 |
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| Office Location School of Culinary Arts, E3-114 |
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Office Hours |
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Department |
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Pathway |
Program Learning Outcomes (PLOs)
Upon completion of the Degree/Certificate program, students are able to:
- Recognize industry standards for entry, supervisory, and management level employment.
- Demonstrate professional baking techniques according to industry standards and competencies.
- Evaluate proper practices in various industry segments
Program Details
| Award Title | Award Type | Required Course Units | Total Major Units | GE Units |
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| Professional Baking | AA | 48 | 48 | 21 |
| Professional Baking | C | 48 | 48 |