Baking and Pastry

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.

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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 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 300 hours of work experience in a student run restaurant on Mt SAC’s campus.

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 our campus. We also considered the possibility of a University Center offering a Culinary Arts bachelor’s degree on Mt SAC’s campus, as well as the potential to create a MT SAC Culinary Arts Bachelor’s degree. None of the CSU’s or UC’s currently offer Culinary Arts as a bachelor’s degree, allowing us to explore the opportunity for a bachelor’s degree at Mt. SAC. 

Course ID	Name	Units	Sequence
HRM52 CUL101 CUL102 CUL105 CUL106 CUL116 HRM57 HRM61 HRM56 CUL117   CUL114 CUL91   CUL115   CUL 118 HRM62 HRM72 CUL111	Food Safety and Sanitation Professional Cooking Foundations Professional Cooking I Baking & Pastry I Baking & Pastry II World Baking Hospitality Cost Control Menu Planning Hospitality  Supervision Artisan Breads Restaurant Series Dining Room Management Culinary Arts Work Experience (300 hrs.) Restaurant Operations Choose 3 units Specialty Cakes Event Planning & Catering Hospitality Purchasing Exploring Beverages Total Units	2.00 3.00 3.00 3.00 3.00 3.00 3.00 3.00 3.00 3.00   3.00 5.00   3.00   3.00 3.00 3.00 3.00 43	Yr. 1 Fall Yr. 1 Fall Yr. 1 Spring Yr. 1 Fall Yr. 1 Spring Yr. 1 Fall Yr. 1 Spring Yr. 1 Spring Yr. 2 Fall Yr. 2 Fall   Yr. 2 Spring Yr. 2 Spring   Yr. 2 Spring   Yr. 2 Fall

New program

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