Professional Baking & Patisserie

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

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.

A minimum of 68 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.

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

There was a mistake on the number of units for one of the courses, and the titles are changing for two of the courses.  

• PROFBKG 122 ARTISAN BREADS, SPECIALTY BREADS - number of units is 6

• CLN ART 150  CHEFS TRAINING FOR APPRENTICESHIP I   is changing to                                    CLN ART 150 WORK EXPERIENCE - CULINARY ARTS I
• CLN ART 155  CHEFS TRAINING FOR APPRENTICESHIP II   is changing to                                    CLN ART 150 WORK EXPERIENCE - CULINARY ARTS II