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 101Professional Cooking Foundations3
CUL 102Professional Cooking I3
CUL 103Professional Cooking II2.5
CUL 105Baking and Pastry I3
CUL 106Baking and Pastry II2.5
CUL 113Commercial Food Production3
CUL 114Dining Room Service Management3
CUL 115Restaurant Operations4
CUL 117Artisan Bread2.5
CUL 118Specialty Cakes2.5
HRM 52Food Safety and Sanitation2
HRM 56Hospitality Supervision3
HRM 57Hospitality Cost Control3
HRM 59Introduction to Food and Beverage Management3
Required Electives2.5-4
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 Units42.5-44

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 51 Introduction to Hospitality 3
HRM 56 Hospitality Supervision 3
HRM 57 Hospitality Cost Control 3
ENGL 1A Freshman Composition 4
 Units13
Winter Term 1
HRM 52 Food Safety and Sanitation 2
SPCH 1A OR SPCH 2 OR SPCH 8 4  
 Units2
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
 Units12.5
Summer Term 1
A/AS SELF 3
A/AS ARTS 3
 Units6
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
 Units14
Winter Term 2
A/AS HUM 3
 Units3
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  
 Units12
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  
 Units6
 Total Units68.5
Print Options