Professional Baking AA


The Professional Baking program provides training for individuals who wish to enter a dynamic segment of the food service industry.  The demand for trained bakers and cake decorators is at an all time high.  Supermarkets specialty food stores, discount chains and delicatessens are all expanding into the “hot bakery” field.  Small retail bakers and large bread companies alike are proliferating around the country and all of them need skilled workers to fill the demand.  Opportunities abound for the motivated individual.

 Prepare now for a career in professional baking in our intensively hands-on curriculum.  Instructors with broad and deep industry experience offer instruction in the production of everything from doughnuts to wedding cakes, artisanal breads and scratch cookies.

Our professionally equipped baking lab prepares you for the industry.  Our program is supported by the industry; we provide trained graduates to work in retail bakeries, leading hotels, restaurants, caterers and country clubs.

Requirements for the Associate in Arts Degree in Professional Baking may be met by successfully completing the four semesters of Professional Baking and the 18 units of General Education requirements listed under “Graduation Requirements Plan B.”  We have an articulation agreement for transfer to Cal Poly, Pomona.

Professional Baking – Certificate of Completion

Professional Baking Program PDF

Baking books and Supplies

A certificate of Completion is awarded for the successful completion of the 48 units of essential courses.


What will I study?

The Los Angeles Trade-Technical College Professional Baking program is divided into four semesters.  Classes are held Monday through Thursday in the morning. Class time is divided between lecture-demonstrations and hands-on laboratory experiences, totaling 21 hours a week. Students learn in and operate from the college’s commercial kitchens, retail bakery and catering areas.

Professional Baking Class Description

1st Semester:

  • Familiarity with Basic Bakery Equipment
  • Sanitation and Safety – HACCP Procedures
  • Storage Procedures
  • Roles of Ingredient
  • Stock Rotation
  • Quick Breads
  • Production of Pastry Dough
  • Pie Fillings – Scratch and Prepared
  • Some Experience in Bakery Outlet

2nd Semester

  • Learn to Apply Weights, Measures, Formula Cost Control, Use of Baker’s Percentages
  • Adapting to Industry Level Production Pace
  • Yeast bread production and Artisan Breads
  • Prepare Doughs and Batters

3rd Semester

  • Understand and Recognize how to Combine Raw Ingredients
  • Restaurant style plated desserts
  • Multi-component plated desserts
  • Techniques for Ingredients Substitution

4th Semester

  • Analyze Formula and Production Control
  • Center pieces, Wedding Cakes,
  • Employment Information
  • Marzipan, Sugar, and Chocolate Work
  • Inventory Control
  • Development of Good Working Attitude is Stressed

Will I get hands-on experience?

Yes, most definitely.  Students work in well equipped labs and are placed on jobs in industry when possible, during all phases of the program.  Los Angeles Trade-Technical College offers work experience courses so students may earn college credit, a salary, and hands-on experience in their area of specialization.  In addition, students participate in many department activities that include field trips, baking competitions, various scholarships programs, and guest lectures.

Will I meet Professional Bakers?

You will benefit from the instructors and personal experience of professionals who are guests lecturers in the programs.  Members of the professional baking industry participate in the program by serving on the advisory boards, evaluating student work, discussing career options with the students, and providing up-to-date information on the rapidly changing industry.

Is this program accredited?

LATTC Culinary Arts and Baking Department Department is accredited by the American Culinary Federation  Educational Foundation Accrediting Commission (ACFEFAC).

Accreditation is a voluntary process which a program undertakes in order to be judged by professionals in the field of professional baking.  This program had to meet standards for their curriculum, faculty, facilities, resources, support staff and organizational structure. Their objectives had to be realistic and obtainable and they had to match with current industry demands.

Will I be able to find a job?

At Los Angeles Trade-Technical College, Professional Baking Department, you are provided with a job bulletin board for part-time and full-time jobs. You will receive guidance in preparing a résumé and interviewing skills.

Los Angeles Trade Technical College provides, Student Employment Center assists students in finding full-time, part-time or temporary jobs.  The center also maintains job bulletins from: City, State, County, the Federal government, School Districts and private industry.

How much does the program cost?

At the community colleges, California residents pay a low cost, state-established tuition based upon the number of units carried ($46 per unit).  Non-residents of California are required to pay out of state tuition ($190 per unit plus $46 per unit, plus $25 processing fee per semester)

Students must purchase their textbooks, tools and other supplies for their courses.  College students may apply for student loans, scholarships, and grants from Los Angeles Trade-Technical College.

You will receive the tools and textbook list when you attend one of the Culinary Arts Orientations or the LATTC, General Orientation.