The Baking and Pastry Advanced Certificate 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 complete this degree's requirements 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.
With the changes made to this degree and the removal of barriers to completion, we expect to increase the number of degree completers. The following data is skewed based on the pandemic, and the campus shut down.
|Program success data||Certificate/degrees||2019-2020||2020-2021|
The Baking and Pastry Certificate 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 complete this degree's requirements 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.
The goal and objective of this degree are to prepare students to obtain one of many jobs in the culinary or baking field. Traditionally, culinary positions have not had an education qualification, but companies are more often requiring culinary education to move into management positions. Completing this degree with allow students to develop competencies in the following areas: culinary, production baking, safety and sanitation, cost controls, and restaurant management. The capstone of this degree is the student-run restaurant on Mt SAC’s campus.
Completion of this degree will prepare students for the following job market:
According to Aguste Escoffier School of Culinary Arts and the Culinary Institute of America, completion of baking and pastry degree will prepare students for the following job market: Please refer to the list below:
• Specialty Baker
• Pastry Cook or Chef
• Cake Designer/Decorator
• Wedding Cake Baker & Designer
• Baking & Pastry Blogger or Writer
• Research and Development (R&D) Chef
• Food Stylist
• Business owner
• Freelance Pastry Chef
Labor Market Assessment
1306.00 – Nutrition, Foods, and Culinary Arts and 1307.00 – Hospitality
Baking and Pastry (Associate Degree; Certificate) Culinary Arts Management (Associate Degree; Certificate)
Hospitality and Restaurant Management (Associate Degree; Certificate)
Los Angeles/Orange County Center of Excellence, February 2022
Program Endorsement: Endorsed:
All Criteria Met Endorsed:
Some Criteria Met Not
Program Endorsement Criteria
Supply Gap: Yes No
(Entry-Level, 25th) Yes No
Education: Yes No
Yes • No
The Los Angeles/Orange County Center of Excellence for Labor Market Research (COE) prepared this report to provide Los Angeles/Orange County regional labor market supply and demand data related to five occupations:
• Food service managers (11-9051);
• Lodging managers (11-9081);
• Chefs and head cooks (35-1011);
• First-line supervisors of food preparation and serving workers (35-1012); and
• Bakers (51-3011)
Middle-skill occupations typically require some postsecondary education but less than a
bachelor’s degree.1 This report is intended to help determine whether there is demand in the local labor market that is not being met by the supply from community college programs that align with the relevant occupations.
1 The COE classifies middle-skill jobs as the following:
• All occupations that require an educational requirement of some college, associate degree, or apprenticeship;
• All occupations that require a bachelor’s degree but also have more than one-third of their existing labor force with educational attainment of some college or associate degree; or
• All occupations that require a high school diploma or equivalent or no formal education but also require short- to long-term on-the-job training where multiple community colleges have existing programs.
Based on the available data, there appears to be a regional supply gap for the occupations of interest. Although all five occupations have entry-level wages below the self-sufficiency standard wage in both Los Angeles and Orange counties, between 29% and 38% of incumbent workers, have completed some college or an associate degree. Due to some of the criteria being met, the COE endorses this proposed program. Detailed reasons include:
• Supply Gap Criteria – Over the next five years, there are projected to be 8,174 jobs available annually in the region due to new job growth and replacements, which is more than the 1,662 awards conferred annually by educational institutions in the region.
• Living Wage Criteria – In Los Angeles County, all five occupations have entry-level wages below the self-sufficiency standard wage ($18.10/hour).2
• Educational Criteria – Within the LA/OC region, 88% of the annual openings for the occupations of interest typically require a high school diploma or equivalent.
o However, national-level educational attainment data indicates that between 29% and 38% of incumbent workers have completed some college or an associate degree.
• Between 2017 and 2020, 23 community colleges in the LA/OC region issued awards in programs that have historically trained for the occupations of interest, conferring an average of 1,570 awards.
• Between 2016 and 2019, non-community college institutions in the region conferred an average of 92 awards in relevant programs.
Mt SAC provides degree and certificate programs, either a terminal degree that prepares students for the culinary job market or a stepping-stone to California Poly Pomona’s Collins College of Hospitality Management. This certificate is designed to offer the opportunity for students to gain entry-level employment while they continue their education. Six of the courses in this degree have current articulation agreements with Collins College of Hospitality Management. In our Advisory Board Meeting, Michael Godfrey, Collin’s College associate dean, explained that many more units would transfer in as lower-division electives; they can petition for the content and the units combined to meet elective support requirements. Carolina Sanchez has also told us, Student Services Coordinator at Collins’ College, that Mt SAC students are very well prepared and on track to complete their degrees on time or ahead of schedule compared to other transfers.
Student Selection and Fees: Mandatory fees – Students will be required to purchase uniforms and knife kits to complete this program. We have worked with Mercer knives to create an affordable kit for our students, which will also serve them if they transfer to Cal Poly Pomona. The uniforms are standard for our industry: double-breasted chef coat, hound’s-tooth (black and white checkered) pants, apron, and skullcap. There are no lab fees for our culinary classes. Students will only need to purchase knives and uniforms to participate in this program.
This is a high-unit program requiring 40-42.5 semester units. We acknowledge that it is higher than most certificates at the community college level. We have tried to create a comprehensive program that meets the need of both the student and the needs of the prospective employers. Through our research, we found that all of the nationally ranked and prestigious culinary schools all have very high semester unit counts:
• Culinary Institute of America requires 69 semester units, 48 credits in culinary arts 15 credits in liberal arts 6 credits in business management
• Johnson and Wales requires 61 semester units
• Le Cordon Bleu (now defunct) required 92 semester 62 Culinary and 30 GE.
• Art Institute – (reopening in Texas) 90 quarter credit hours
We feel that our program unit count is in line with other community colleges that offer Culinary Arts AS degrees.
• Cerritos 49 Culinary units
• Saddleback 37-43 Culinary units
• LA Mission 42 Culinary units
• LA Trade Tech 48 Culinary units
(Y1 or S1)
|CUL 101||Professional Cooking|
|CUL 102||Professional Cooking I||3||Y1|
|CUL 105||Baking and Pastry I||3||Y1|
|CUL 106||Baking and Pastry II ||2.5||Y1|
|CUL 113||Commercial Food Production||3||Y2|
|CUL 114||Dining Room Service|
|CUL 115||Restaurant Operations||4||Y2|
|CUL 117||Artisan Breads ||2.5||Y2|
|CUL 118||Specialty Cakes ||2.5||Y2|
|HRM52||Food Safety and Sanitation||2||Y1|
|HRM 56||Hospitality Supervision||3||Y1|
|HRM 57||Hospitality Cost Control||3||Y2|
|HRM 59||Intro to Food & Beverage Management||3||Y2|
|ELECTIVES||CHOOSE 2.5-3 UNITS ||YEAR 1|
|CUL 91||Culinary Work Experience||1-5|
|CUL 108||Specialty Cuisines ||3|
|CUL 110||Street Foods||3|
|CUL 111||Exploring Beverages||3|
|CUL 112||Sustainability in Culinary|
|CUL 121||American Regional ||2.5|
|CUL 125||Hospitality Entrepreneurship ||3|