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

Program Learning Outcomes

Review Student Learning Outcomes (SLOs) for this program.

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.

Plan of Study Grid
Fall Term 1Units
HRM 52 Food Safety and Sanitation 2
HRM 56 Hospitality Supervision 3
HRM 57 Hospitality Cost Control 3
ENGL 1A Freshman Composition 4
Spring Term 1
AA/S MATH Meet AA/AS Math Comptcy Req 5
CUL 101 Professional Cooking Foundations 3
CUL 102 Professional Cooking I 3
Summer Term 1
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
Winter Term 2
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 to Admissions Records Submit petition to Admissions Records  
Summer Term 2
Baking Pastry, AS S0456 6  
Submit petition to Admissions Records Submit petition to Admissions Records  
 Total Units68
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