Upon completion of the Baking and Pastry AS Degree program the student will have a solid foundation of baking principles. This knowledge will allow them to perform at a high level in any pastry establishment. They will be able to produce high quality breads or chocolate candies, and everything in between.
Program Learning Outcomes
Students will have the ability to describe proper purchasing methods as used in modern foodservice operations.
Students will have the ability to demonstrate basic mixing methods as used in modern bakeshops and foodservice operations.
Students will be able to demonstrate knowledge of baking principles.
Students will have the ability to work a station in a modern bakery or foodservice bakeshop operation.
Students will be able to convert and cost recipes as required by modern bakeshops and foodservice establishments.
Students are advised to double-count courses in the major to also satisfy general education when possible. Course subject credit will be awarded in satisfaction of major and lower division general education requirements, but the units will only be counted once in computing the total number of units for the degree.
Minimum Major Units Required: 26
Complete all courses with a grade of “C” or better.