Laney College in Oakland publishes a full four-semester plan for its Baking and Pastry program. The 2026–27 catalog sequences 40 units from two foundation baking courses through artisan breads, cake decorating, international patisserie, and confiserie, and ends with a 6-unit plated desserts capstone.
That 40-unit sequence is offered as a Certificate of Achievement and as the major for an Associate in Science degree. Baking classes meet in room E-110, on the lower level of Building E near the estuary shoreline, according to the Culinary Arts department page.
Quick Facts
| Category | Details |
|---|---|
| School | Laney College (Peralta Community College District) |
| Location | Oakland, California; 900 Fallon Street. Baking classes meet in Building E, room E-110 |
| Credentials | Baking and Pastry Certificate of Achievement; Baking and Pastry A.S. Degree |
| Units | 40 (certificate); 60 (A.S.) |
| Format | Campus-based; baking courses pair 2 hours of lecture with 6 to 12 hours of lab a week |
| Length | Four semesters over two years, per the catalog plan and the department page |
| Course access | Single classes may be taken without enrolling in the full program |
Baking and Pastry Program Options
The catalog describes Baking and Pastry as one of two certificate majors in the Culinary Arts department, next to Culinary Arts and Restaurant Management. It also says many classes are endorsed by the Retail Bakers Association and the National Restaurant Association. Both baking awards appear on the Culinary Arts department page.
Baking and Pastry Certificate of Achievement
The Baking and Pastry Certificate of Achievement totals 40 units in four semesters of 12, 9, 10, and 9 units. The catalog says it prepares students for entry-level baking employment and for roles such as baker or pastry chef and owner, or serves as a step toward a four-year college. Every semester is a part-time or minimum full-time load, which leaves room for work or for general education.
Baking and Pastry A.S. Degree
The Baking and Pastry A.S. Degree follows the same four-semester major. The catalog lists 40 major units, 21 units of general education, and electives as needed, for a stated total of 60 units. Introduction to Culinary Arts, a 4-unit course, is recommended but not required.
Curriculum and Baking Courses
The catalog’s Culinary Arts course list gives units and weekly hours for each course in the plan:
- Semester 1: Introduction to Baking Foundations (4 units; biscuits, scones, quick breads, cookies, yeasted and laminated doughs, cake methods), Baking Fundamentals (4 units; pies, tarts, pâte à choux, cookies, knife skills), Formulas and Food Costs (1 unit), and Introduction to Food and Culture or American Food and Culture (3 units)
- Semester 2: Artisan Breads (5 units; pre-ferments, sourdough starters, lean and rich doughs, lamination) and Cake Decorating (4 units; fillings, finishes, piping, royal icing, modeling chocolate, fondant, gumpaste)
- Semester 3: International Patisserie (5 units; pastries of the Commonwealth, France, Italy, Austria, and the Middle East) and Confiserie (5 units; tempering chocolate, filled confections, brittles, nougats, marshmallows)
- Semester 4: Contemporary Plated Desserts (6 units; a capstone with vegan, gluten-free, and frozen desserts, sauces, and menu writing), Managing Sanitation and Safety (2 units), and Culinary Career Development (1 unit)
Artisan Breads and Cake Decorating are listed with conditional enrollment by instructor’s approval. International Patisserie, Confiserie, and Contemporary Plated Desserts each require the two foundation courses and Cake Decorating as prerequisites. The 5-unit courses meet for 9 lab hours a week and the capstone for 12, so the later semesters are lab-heavy even at 9 or 10 units.
Tuition and Additional Costs
Laney’s student fees page lists an enrollment fee of $46 per semester unit. Non-residents and international students pay that fee plus $406 per unit in non-resident tuition. Per-semester fees are a $2 campus center use fee, a $2 student representation fee, a $23 health fee in fall and spring, and a $42.88 AC Transit fee.
| Program | Credits | Estimated in-state tuition and fees | Estimated out-of-state tuition and fees |
|---|---|---|---|
| Baking and Pastry Certificate of Achievement (four semesters) | 40 | $2,120 | $18,360 |
| Baking and Pastry A.S. Degree (four semesters) | 60 | $3,040 | $27,400 |
Each estimate multiplies units by the per-unit rate and adds $69.88 in fees for each of the four semesters in the catalog plan. Figures are before financial aid and exclude parking, books, uniforms, tools, and living costs. The page notes that eligible students may request an exemption from the health fee and that all fees are subject to change.
The Peralta district’s fee calculations page shows slightly different figures for two items, $401 per unit for the non-resident fee and $53 for the AC Transit fee, so it is worth confirming which apply in your term. Neither page lists a material fee, uniform cost, or tool kit price for the baking courses.
Admissions and Financial Aid
The department states that Laney’s culinary school is open to everyone, from first-time students to experienced cooks. The college’s steps for new and returning students are to apply online, receive a student ID by email, complete the FAFSA, finish orientation, meet with a counselor for an educational plan, and register through the Student Portal. First-time college students must complete orientation before they receive a registration appointment.
On cost, the department page says Laney charges $46 per unit, offers grants and financial aid to low-income students, and that many students attend the culinary program at no cost. The fees page adds that students with financial need may qualify for fee waivers or exemptions and refers to the California College Promise Grant.
Career Preparation and Transfer Considerations
For the degree, the catalog lists careers including baker, cake decorator, pastry chef, dessert plater, caterer, recipe tester, candy maker, and chocolatier, and it says the skills also prepare students for business ownership. A 1-unit career development course covers resumes, interviewing, and a professional portfolio. The department page says students have interned at local restaurants, and the department runs the Laney Bistro, which the college says is open Wednesdays and Thursdays in Fall 2026.
The A.S. is a career degree with local general education. Laney’s guaranteed-transfer option in this area is a separate Hospitality Management AS-T, so students aiming at a California State University campus should review both with a counselor.
Which Laney College Pathway May Fit You?
| Pathway | May fit students who want |
|---|---|
| Baking and Pastry Certificate of Achievement | The complete four-semester baking sequence, from foundations to a plated desserts capstone, without general education |
| Baking and Pastry A.S. Degree | The same 40-unit major plus general education for an associate degree |
| Single courses | To try Introduction to Baking Foundations or Baking Fundamentals before committing to a program |
Questions to Ask Before Applying
- Which days and times do the baking labs meet in E-110, and are evening sections offered?
- How do I get instructor approval for Artisan Breads and Cake Decorating?
- Can I start in spring, or does the four-semester plan assume a fall start?
- What uniform, knife, and tool purchases are required, and are there material fees?
- Which non-resident tuition and AC Transit amounts apply this year, the college’s or the district’s?
- Is the program accredited by the American Culinary Federation? The pages reviewed name only industry endorsements.
Program details and costs can change. Confirm current requirements with Laney College before applying.