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Submitter's Information
Shannon Davis
Articulation Officer
South Central Coast
Oxnard College
CTE Dean
Tim Fontenette
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Program Details
Baking and Pastry, Associate in Science (AS)
New Program
Culinary Arts (130630)
08/01/26
The Baking and Pastry Associate in Science degree at Oxnard College offers comprehensive, hands-on training in the art and science of baking. Students gain foundational and advanced skills in bread making, pastry production, cake decorating, plated desserts, and confectionary techniques. The curriculum emphasizes food safety, kitchen professionalism, culinary math, and production efficiency, preparing students for entry-level employment in bakeries, restaurants, hotels, and other foodservice operations. Courses are taught by industry professionals in a commercial kitchen setting, providing real-world experience and insight into current industry standards. This program also supports transfer to four-year hospitality or culinary arts programs and promotes lifelong learning and entrepreneurial exploration in the pastry arts.
Based on enrollments of 284 students in existing required major courses in 2025-2026, the program estimates 20-30 completers annually.
Program Proposal Attributes
- A.S. Degree (S)
Program Goal:
The Baking and Pastry Program at Oxnard College prepares students for successful entry into the culinary and hospitality industry by providing hands-on training in foundational and advanced baking techniques, while supporting academic growth, lifelong learning, and potential transfer to four-year institutions.
Program Objectives:
Workforce Preparation:
Equip students with the technical and professional skills required for employment in commercial baking, pastry arts, and related food service industries.
Basic Skills Development:
Strengthen students’ competencies in culinary math, kitchen communication, safety, and sanitation to support success in both academic and professional settings.
Transfer Readiness:
Provide foundational coursework that aligns with lower-division requirements for students pursuing transfer to bachelor's programs in culinary arts, hospitality management, or related fields.
Civic and Professional Responsibility:
Foster teamwork, leadership, and ethical workplace practices that reflect the standards of the culinary profession and promote civic engagement through food service.
Lifelong Learning:
Encourage ongoing personal and professional development through a curriculum that supports creativity, adaptability, and a commitment to excellence in the evolving culinary landscape.
Course Units and Hours
n/a
46-48
70-72
Course Report
| Course ID | Title | Units |
| CRM R100 | Principles of the Hospitality Industry | 3 |
| CRM R104 | Sanitation and Environmental Control | 3 |
| CRM R120 | Customer Service | 3 |
| CRM R106 | Nutrition in Food Service | 3 |
| CRM R103A | Culinary Baking Techniques | 6 |
| CRM R103B | Advanced Pastry | 3.5 |
| CRM R103C | Cake Decorating and Assembly | 2.5 |
| CRM R170 | Baking Principles | 1 |
| CRM R171 | Introduction to Baking and Pastry | 7 |
| CRM R172 | Bread Baking Principles | 3 |
| CRM R173 | Production Planning and Bakery Operations | 6 |
| CRM R174 | Intermediate Production and Cafe Specialties | 4 |
| CRM R191 | Work Experience Education in Culinary Arts & Restaurant Management | 1-3 |
| Total Required Major Units | 46-48 | |
| Oxnard College General Education | 24 | |
| Free Electives Required | 0 | |
| Total Units Required for AS Degree | 70-72 |
| Course | Title | Units | Year/Semester (Y1 or S1) |
|---|---|---|---|
| CRM R100 | Principles of the Hospitality Industry | 3 | Y1 Summer |
| CRM R104 | Sanitation and Environmental Control | 3 | Y1 Summer |
| CRM R170 | Baking Principles | 1 | Y1 Summer |
| CRM R103A | Culinary Baking Techniques | 6 | YR 1 Fall |
| CRM R120 | Customer Service | 3 | YR 1 Fall |
| CRM R106 | Nutrition in Food Service | 3 | YR 1 Fall |
| CRM R103B | Advanced Pastry | 3.5 | YR 1 Spring |
| CRM R103C | Cake Decorating and Assembly | 2.5 | YR 1 Spring |
| CRM R171 | Introduction to Baking and Pastry | 7 | YR 2 Fall |
| CRM R172 | Bread Baking Principles | 3 | YR 2 Fall |
| CRM R173 | Production Planning and Bakery Operations | 6 | YR 2 Spring |
| CRM R174 | Intermediate Production and Cafe Specialties | 4 | YR 2 Spring |
| CRM R191 | Work Experience Education in Culinary Arts & Restaurant Management | 1-3 | Y1 or Yr Spring |
Supporting Documents
South Central Coast Regional Questions
Submission Details
02/19/26 - 12:55 PM
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Please list the reason(s) for returning "Baking and Pastry, Associate in Science (AS)". to Shannon Davis's drafts. This message will be sent to sdavis@vcccd.edu
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