Program Overview
The Baking and Pastry Degree program equips students with practical skills and theoretical knowledge for careers in the food service industry. Through hands-on training and coursework in baking, pastry, and management, students gain expertise in production baking, specialty cakes, artisan breads, and cost control. Upon completion, students earn the Food Protection Manager Certification, preparing them for success in bakeries, restaurants, and other food-related businesses.
Program Outline
Degree Overview:
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.
Outline:
- Required Courses:
- CUL 101 Professional Cooking Foundations (3 units)
- CUL 102 Professional Cooking I (3 units)
- CUL 103 Professional Cooking II (2.5 units)
- CUL 105 Baking and Pastry I (3 units)
- CUL 106 Baking and Pastry II (2.5 units)
- CUL 113 Commercial Food Production (3 units)
- CUL 114 Dining Room Service Management (3 units)
- CUL 115 Restaurant Operations (4 units)
- CUL 117 Artisan Bread (2.5 units)
- CUL 118 Specialty Cakes (2.5 units)
- HRM 52 Food Safety and Sanitation (2 units)
- HRM 56 Hospitality Supervision (3 units)
- HRM 57 Hospitality Cost Control (3 units)
- HRM 59 Introduction to Food and Beverage Management (3 units)
- Required Electives (2.5-4 units) - Choose a minimum of 2.5 units from the following:
- CUL 91 Culinary Work Experience
- CUL 108 Specialty Cuisines
- CUL 110 Street Foods
- CUL 111 Exploring Beverages
- CUL 112 Sustainability in Culinary Arts
- CUL 121 American Regional Cuisine
- CUL 125 Food Service Entrepreneurship
- Total Units: 42.5-44
- Plan of Study Grid:
- Fall Term 1:
- HRM 51 Introduction to Hospitality (3 units)
- HRM 56 Hospitality Supervision (3 units)
- HRM 57 Hospitality Cost Control (3 units)
- ENGL 1A Freshman Composition (4 units)
- Total Units: 13
- Winter Term 1:
- HRM 52 Food Safety and Sanitation (2 units)
- SPCH 1A OR SPCH 2 OR SPCH 8 (4 units)
- Total Units: 6
- Spring Term 1:
- A/AS MATH (3 units)
- CUL 101 Professional Cooking Foundations (3 units)
- CUL 102 Professional Cooking I (3 units)
- AA/S KINES Phys Ed (KIN) Activity Course (.5 units)
- A/AS AMIST (3 units)
- Total Units: 12.5
- Summer Term 1:
- A/AS SELF (3 units)
- A/AS ARTS (3 units)
- Total Units: 6
- Fall Term 2:
- CUL 105 Baking and Pastry I (3 units)
- CUL 116 World Baking (3 units)
- CUL 91 Culinary Work Experience (5 units)
- HRM 61 Menu Planning (3 units)
- Total Units: 14
- Winter Term 2:
- A/AS HUM (3 units)
- Total Units: 3
- Spring Term 2:
- CUL 106 Baking and Pastry II (3 units)
- CUL 115 Restaurant Operations (3 units)
- CUL 117 Artisan Bread (3 units)
- CUL 114 Dining Room Service Management (3 units)
- Select of CUL 118 for Certificate: Baking Pastry (8 units)
- N0455 (5 units)
- Submit petition: inside.mtsac.edu, Student Tab #45 (5 units)
- CUL 111 OR CUL 118 OR HRM 62 OR HRM 72 (3 units)
- Total Units: 25
- Summer Term 2:
- A/AS SCNCE (3 units)
- A/AS BEH (3 units)
- Baking Pastry, AS S0456 (6 units)
- Submit petition: inside.mtsac.edu, Student Tab #45 (5 units)
Careers:
The program prepares students for career opportunities in bakeries, restaurants, catering, hotels, and other food service businesses.
Other:
Students who successfully complete the requirements for this degree will earn the Food Protection Manager Certification.
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