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 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 is 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 more often than not, companies are requiring culinary education to move into management positions. Completing this degree wi11 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.
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|
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 a baking and pastry degree will prepare students for the following job market: Please refer to the list below:
Mt SAC provides degree and certificate programs, either a terminal degree that prepares students for the culinary job market or a stepping-stone to CaliforniaPoly Pomona’s Collins College of Hospitality Management. This degree is designed to offer the opportunity for students to gain 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.
The discussion from the advisory board meeting allowed us to design the Baking and Pastry Degree program in a thoughtful way. Throughout the design process, we considered other community colleges, what they offered, and their proximity to our campus.
The curriculum is designed to: articulate to Cal Poly Pomona's Collin’s College of Hospitality Management or prepare students for the workforce.
|Required Core: units||CUL 101 CUL 102 CUL 105 CUL 106 CUL 113 CUL 114 CUL 115 CUL 117 CUL 118 HRM 52 HRM 57 HRM 56 HRM 59||Professional Cooking Foundations Professional Cooking I Baking & Pastry I Baking & Pastry II Commercial Food Production Dining Room Management Restaurant Operations Artisan Breads Specialty Cakes Food Safety and Sanitation Hospitality Cost Control Hospitality Supervision Intro to Food and Beverage Management||3.00 3.00 2.50 3.00 3.00 2.50 3.00 3.00 3.00 4.00 2.00 3.00 3.00||Yr. 1 Summer Yr. 1 Fall Yr. 1 Fall Yr. 1 Spring Yr. 2 Fall Yr. 2 Fall Yr. 2 Spring Yr. 1 Fall Yr. 1 Spring Yr. 2 Spring Yr. 1 Spring Yr. 2 Fall Yr. 2 Spring|
|Choose 1 class (3 units)||CUL 91 CUL 108 CUL 110 CUL 111 CUL 112 CUL 121 CUL 125||Culinary Work Experience Cooking for Special Diets Street Foods Exploring Beverages Sustainability in Culinary Arts American Regional Cuisine Food Service Entrepreneurship||1-5 3.00 3.00 3.00 3.00 2.50 3.00||Yr. 2 Spring|
Required Major Total 41
Local Mt. San Antonio College GeneralEducation Requirements
Transferable Prerequisites for the Major (as needed to reach 60 transferable units)
Degree Total 60 plus
Year 1Summer = 6
Year 1Fall = 14
Year 1Winter = 4
Year 1Spring =13
Year 2Summer = 3
Year 2Fall = 12
Year 2Winter = 3
Year 2Spring =10.5
Required Major Total 43.5units
Completion of CSU-GE Breadth or IGETC pattern 31.5 units
(Possible double counting: 12 units)
TOTAL UNITS 75units
This high-unit program requires 40-42.5 semester units plus general education. We acknowledge that it is higher than most degrees 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 the nationally ranked and prestigious culinary schools all have very high semester unit counts:
We feel that our program unit count is in line with other community colleges that offer Culinary Arts AS degrees.
(Y1 or S1)
|CUL 101||Professional Cooking Foundations ||3||Yr.|
|CUL 102||Professional Cooking I||3|
|CUL 105||Baking & Pastry I||3|
|CUL 106||Baking & Pastry II||2.5|
|CUL 113||Commercial Food Production ||3|
|CUL 114||Dining Room Management||3|
|CUL 115||Restaurant Operations||4|
|CUL 117||Artisan Breads||2.5|
|CUL 118||Specialty Cakes||2.5|
|HRM 52||Food Safety and Sanitation||2|
|HRM 57||Hospitality Cost Control||3|
|HRM 56||Hospitality Supervision||3|
|HRM 59||Intro to Food and Beverage Management ||3|
|Electives (3 units)|
|CUL 91||Culinary Work Experience||1-5|
|CUL 108||Specialty Cuisines (formerly Cooking for Special Diets)||3|
|CUL 110||Street Foods||3|
|CUL 111||Exploring Beverages||3|
|CUL 112||Sustainability in Culinary Arts||3|
|CUL 121||American Regional Cuisine||2.5|
|CUL 125||Food Service Entrepreneurship ||3|