LAMC Stock Photo

Career & Workforce Education

Career & Workforce Education

Culinary Arts - Baking Specialist II

Program Learning Outcomes
Upon completion, students will be able to:

  • Establish and maintain high standards of sanitation and food safety as established by the SERVSAFE program.
  • Produce various baked goods and a variety of international and classical pastries and desserts using basic and advanced techniques.
  • Prepare standardized recipes using a variety of cooking, baking, and pastry techniques as well as equipment and tools.
  • Ability to calculate food costs from recipes.
  • Communicate clearly and professionally, both verbally and in writing.
  • Demonstrate proficiency in basic terminology and techniques for baking and patisserie to include food preparation and presentation.

Cln Art 107 Principles of Garde Manger & Basic Baking (4 Units)
Cln Art 108 Restaurant Supervision & Training (2 Units)
Cln Art 150 Chefs Training for Apprenticeship I (2 Units)
ProfBkng 210 Principles of Baking & Patisserie II (4 Units)

Total Units: 12

CTE Counselors

Online counseling only.
Schedule an appointment here: Cranium Cafe Link

Contact Us

Career & Workforce Education

Location: Collaboartive Studies Building (CSB) 107

Marla Uliana
Dean, Career & Workforce Education

Ana Iniguez
SFP Program Technician

Sophia Robles
SFP Specialist 
818-364-7600 ext 7114

Tracy Harkins
Health and Kinesiology Faculty
CE Faculty Liaison