Baking and Pastry, AS

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Upon completion of the Baking and Pastry Associate in Science degree, 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

Upon successful completion of this program, students will be able to:

Describe proper purchasing methods as used in modern foodservice operations.
Demonstrate basic mixing methods as used in modern bakeshops and foodservice operations.
Demonstrate knowledge of baking principles.
Work a station in a modern bakery or foodservice bakeshop operation.
Convert and cost recipes as required by modern bakeshops and foodservice establishments.

Major Requirements - Core

Complete 26 units

CUL ART 1 Introduction to Hospitality Industry Units: 2
CUL ART 3 Sanitation and Safety Units: 2
CUL ART 4 Food and Beverage Cost Technologies Units: 2
CUL ART 5 Commercial Food Preparation Units: 4
CUL ART 7 Baking Units: 3
CUL ART 8 European Pastry Production Units: 4
CUL ART 25 Food Service Management Units: 2
CUL ART 71 Plated Desserts Units: 3
CUL ART 72 Retail Bakery Management Units: 4

Minimum Major Units Required: 26

Complete all courses with a grade of “C” or better.

General Education

Complete one of the following general education patterns:

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 Degree Units Required: 60

For more information:

Contact the Arts, Humanities, and Multimedia Transfer and Career Pathway (TrAC)