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Submitter's Information
Ramiro Villegas
Chef Instructor
Los Angeles
LA Mission College
CTE Dean
Marla Uliana
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Program Details
Professional Baking & Patisserie
New Program
Culinary Arts (130630)
02/01/25
This AA degree will provide students with advanced baking skills and expertise to pursue higher-level positions in the hospitality industry. Through a combination of hands-on kitchen experience and theoretical knowledge, students will master the preparation and analysis of various baked goods, including quick breads, tarts, pate a choux, laminated doughs, Mexican breads, specialty and wedding cakes, and restaurant style desserts.
Upon completion, graduates will be well-prepared for employment in bakeries, pastry shops, hotels, and fine dining restaurants. The program is designed to meet industry demands and career goals, preparing graduates for success and rapid upward mobility to supervisory or managerial positions in the dynamic field of baking and patisserie.
Anticipated degree completions - 30 annually
Program Proposal Attributes
- A.A. Degree (A)
Upon completion of the Degree, students are able to:
- Apply and demonstrate proficiency in a wide range of baking and pastry techniques, including bread making, cake decorating, pastry production, dessert preparation, and master various methods to produce high quality baked goods and desserts.
- Identify and stay updated with current trends in baking and pastry arts, including innovative techniques and sustainable practices, and apply them in practical ways to create modern and relevant baked goods and desserts.
- Understand the day-to-day operations and business skills necessary to successfully manage a bakery, including inventory management, cost control, production planning, sanitation and safety procedures, and recognize the industry standards for entry, supervisory, and management employment.
Course Units and Hours
n/a
41
60 - 62
Course Report
A minimum of 60 units and a cumulative GPA of 2.0 or higher must be completed to earn the Associate Degree. Major courses must each be completed with a grade of C or better. Always consult with a counselor for information on program and graduation requirements, residency requirements and transfer information.
| Course | Title | Units | Year/Semester (Y1 or S1) |
|---|---|---|---|
| CLN ART 50 | SANITATION & SAFETY | 2 | S1 |
| CLN ART 60 | CULINARY ARTS ORIENTATION & TECHNIQUES | 4 | S1 |
| CLN ART 103 | CULINARY NUTRITION | 2 | S1 |
| PROFBKG 200 | PRINCIPLES OF BAKING & PATISSERIE I | 4 | S1 |
| CLN ART 108 | RESTAURANT SUPERVISION & TRAINING | 2 | S2 |
| CLN ART 150 | CHEFS TRAINING FOR APPRENTICESHIP I | 2 | S2 |
| PROFBKG 122 | ARTISAN BREADS, SPECIALTY BREADS | 3 | S2 |
| PROFBKG 210 | PRINCIPLES OF BAKING & PATISSERIE II | 4 | S2 |
| PROFBKG 215 | RESTAURANT PLATED DESSERTS | 4 | S3 |
| PROFBKG 220 | VIENNOISERIE I | 3 | S3 |
| CLN ART 108 | PURCHASING & RECEIVING | 3 | S3 |
| PROFBKG 130 | CHOCOLATE, CONFECTIONS, DEC & SHOWPIECES | 3 | S4 |
| PROFBKG 135 | SPECIALTY CAKES | 3 | S4 |
| CLN ART 155 | CHEFS TRAINING FOR APPRENTICESHIP II | 2 | S4 |
Supporting Documents
Los Angeles Regional Questions
Los Angeles
Los Angeles Mission College
Marla Uliana
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New Program
Program is a stackable award in the Culinary Arts department.
Cerritos
LA Harbor
LA Trade-Tech
Long Beach
Mt San Antonio
Pasadena
Anticipated enrollment per year - 48
24 each spring and fall semester
Hospitality
N/A
Submission Details
07/02/24 - 01:40 PM
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Please list the reason(s) for returning "Professional Baking & Patisserie". to Ramiro Villegas's drafts. This message will be sent to villegr@lamission.edu
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