Baking and Pastry, AS

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 Production 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
HRM 52Food Safety and Sanitation2
HRM 56Hospitality Supervision3
HRM 57Hospitality Cost Control3
HRM 61Menu Planning3
CUL 101Professional Cooking Foundations3
CUL 102Professional Cooking I3
CUL 105Baking and Pastry I3
CUL 106Baking and Pastry II3
CUL 116World Baking3
CUL 117Artisan Bread3
Restaurant Series
CUL 91Culinary Work Experience5
CUL 114Dining Room Service Management3
CUL 115Restaurant Operations3
Required Electives
Choose 3 units from the following: 3
Event Planning and Catering
Hospitality Purchasing and Procurement
Exploring Beverages
Specialty Cakes
Total Units43

Program Learning Outcomes

Review Student Learning Outcomes (SLOs) for this program.

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