Baking and Pastry (AS Degree S0456)
Business Division
Degree S0456
The Baking and Pastry Degree program prepares students for career opportunities in bakeries, restaurants, catering, hotels, and other food service businesses. Students gain practical training in the use of commercial equipment and acquire the skills necessary to be successful in the field of baking such as: production baking, candy making, specialty cakes, plated desserts and artisan breads, menu development, portion control, and cost control. Students who successfully complete the requirements for this degree will earn the Food Protection Manager Certification. The program combines management theory and practical application of skills and abilities preparing them to meet the needs of employers.
Required Courses
| Course Prefix | Course Name | Units |
|---|---|---|
| CUL 101 | Professional Cooking Foundations | 3 |
| CUL 102 | Professional Cooking I | 3 |
| CUL 103 | Professional Cooking II | 2.5 |
| CUL 105 | Baking and Pastry I | 3 |
| CUL 106 | Baking and Pastry II | 2.5 |
| CUL 113 | Commercial Food Production | 3 |
| CUL 114 | Dining Room Service Management | 3 |
| CUL 115 | Restaurant Operations | 4 |
| CUL 117 | Artisan Bread | 2.5 |
| CUL 118 | Specialty Cakes | 2.5 |
| HRM 52 | Food Safety and Sanitation | 2 |
| HRM 56 | Hospitality Supervision | 3 |
| HRM 57 | Hospitality Cost Control | 3 |
| HRM 59 | Introduction to Food and Beverage Management | 3 |
| Required Electives | 2.5-4 | |
| Choose a minimum of 2.5 units from the following: | ||
| Culinary Work Experience | ||
| Specialty Cuisines | ||
| Street Foods | ||
| Exploring Beverages | ||
| Sustainability in Culinary Arts | ||
| American Regional Cuisine | ||
| Food Service Entrepreneurship | ||
| Total Units | 42.5-44 | |
Looking for guidance? A counselor can help.
This Guided Pathways for Success (GPS) is a suggested sequence of coursework needed for program completion. It is not an official educational plan. Schedule an appointment with a counselor or advisor as soon as possible to create an individualized Mountie Academic Plan (MAP) specific to your goals and needs.
| Fall Term 1 | Units | |
|---|---|---|
| HRM 51 | Introduction to Hospitality | 3 |
| HRM 56 | Hospitality Supervision | 3 |
| HRM 57 | Hospitality Cost Control | 3 |
| ENGL 1A | Freshman Composition | 4 |
| Units | 13 | |
| Winter Term 1 | ||
| HRM 52 | Food Safety and Sanitation | 2 |
| SPCH 1A OR SPCH 2 OR SPCH 8 4 | ||
| Units | 2 | |
| Spring Term 1 | ||
| A/AS MATH | 3 | |
| CUL 101 | Professional Cooking Foundations | 3 |
| CUL 102 | Professional Cooking I | 3 |
| AA/S KINES | Phys Ed (KIN) Activity Course | .5 |
| A/AS AMIST | 3 | |
| Units | 12.5 | |
| Summer Term 1 | ||
| A/AS SELF | 3 | |
| A/AS ARTS | 3 | |
| Units | 6 | |
| Fall Term 2 | ||
| CUL 105 | Baking and Pastry I | 3 |
| CUL 116 | World Baking | 3 |
| CUL 91 | Culinary Work Experience | 5 |
| HRM 61 | Menu Planning | 3 |
| Units | 14 | |
| Winter Term 2 | ||
| A/AS HUM | 3 | |
| Units | 3 | |
| Spring Term 2 | ||
| CUL 106 | Baking and Pastry II | 3 |
| CUL 115 | Restaurant Operations | 3 |
| CUL 117 | Artisan Bread | 3 |
| CUL 114 | Dining Room Service Management | 3 |
| Select of CUL 118 for Certificate: Baking Pastry 8 | ||
| N0455 5 | ||
| Submit petition: inside.mtsac.edu, Student Tab #45 5 | ||
| CUL 111 OR CUL 118 OR HRM 62 OR HRM 72 3 | ||
| Units | 12 | |
| Summer Term 2 | ||
| A/AS SCNCE | 3 | |
| A/AS BEH | 3 | |
| Baking Pastry, AS S0456 6 | ||
| Submit petition: inside.mtsac.edu, Student Tab #45 5 | ||
| Units | 6 | |
| Total Units | 68.5 | |
