Baking and Pastry

The Associate Degree or Certificate of Achievement in Baking and Pastry provides marketable skills necessary for advanced success in the baking and restaurant industry. Graduates learn management theory, business operations, and baking and pastry skills necessary to start their own pastry operations or assume management positions in existing pastry, catering, and restaurant firms. Core classes should betaken in the recommended order for maximum success.

Baking and Pastry

	F2019-S2020	F2020-S2021
CB01: Course Dept. #	CB02: Course Title	Annual # Sections	Annual Enrollment Total	Annual # Sections	Annual Enrollment Total
FDR050A	Introduction to the Hospitality Industry	2	66	2	47
FDR051	Basic Food Preparation	2	32	2	29
FDR058	Cost Control for Foodservice Organizations	1	26	1	22
FDR073	Fundamentals of Baking and Confectionery	1	23	1	18
FDR074	Intermediate Baking and Confectionery	1	21	1	14
FDR078	Advanced Baking and Pastry	1	0	1	11
FDR082	Introduction to Chocolate and Confectionary	1	25	1	0
FDR086	Beginning Bread Making	2	26	1	21
INF050	Sanitation and Safety	2	30	1	12
WRK300HM	Occupational Work Experience for Hospitality Management	2	26	2	6
NTR015	Human Nutrition	2	66	1	61
FDR106B	Mobile Food Operations	1	0	1	0
FDR106A	Starting a Mobile Food Business	1	10	1	0

Objectives: 

1. Successfully compete for baking and pastry production and management positions in all types of bakery and food service establishments with starting wages that are livable and beyond entry level.

2. To enter that vibrant food service establishment with the skills to immediately contribute to a wide variety of baking and pastry related preparations and service practices.

3. To display a sound command of traditional baking/pastry preparations, as well as being well versed in current and trend-based baking/pastry production methods and services.

4. To be able to effectively supervise a diverse staff to exceed food production benchmarks and service

Program Requirements for Certificate of Achievement

Required core curriculum courses:

FDR 050A Introduction to the Hospitality Industry 3.0

INF 050 Sanitation and Safety 2.0

FDR 051 Basic Food Preparation 5.0

FDR 058 Food, Beverage and Labor Cost Controls 3.0

FDR 073 Fundamentals of Baking and Confectionery 2.0

FDR 074 Intermediate Baking and Confectionery 2.0

FDR 078 Advanced Baking and Pastry 2.0

FDR 082 Introduction to Chocolate and Confectionary 2.0

FDR 086 Beginning Bread Making 2.0

WRKEX 300HM Occupational Work Experience for Culinary Arts 3.0

Subtotal: 26.0

Choose 2-3 units from the list of selected electives below:

FDR 055 Procurement for Foodservice Operations 3.0

FDR 059 Hospitality Supervision and Leadership 4.0

FDR 075 Menu Planning 2.0

FDR 076 Sales and Marketing in the Hospitality Industry 3.0

FDR 072 Intermediate Cuisine 3.0

FDR 079 Introduction to Food and Wine Pairing 3.0

FDR 081 Introduction to Wines and Spirits of the World 2.0

FDR 096 Healthy Cuisine 2.0

FDR 085 Sustainable Operations for Hospitality Industry 2.0

FDR 105 Catering Management and Operations 2.0

FDR 106A Food Trucks: Starting a Mobile Food Business 2.0

FDR 106B Food Trucks: Mobile Food Operations 1.5

CAP 033A Word Processing-Course 1 1.0

CAP 062B An Introduction to Microsoft Excel 1.0

NS 015 Human Nutrition 3.0

WRKEX 300HM Occupational Work Experience for Culinary Arts 2.0

Total 28-29 units

Program Requirements for AS Degree

Required core curriculum courses:

FDR 050A Introduction to the Hospitality Industry 3.0

INF 050 Sanitation and Safety 2.0

FDR 051 Basic Food Preparation 5.0

FDR 058 Food, Beverage and Labor Cost Controls 3.0

FDR 059 Hospitality Supervision and Leadership 4.0

FDR 073 Fundamentals of Baking and Confectionery 2.0

FDR 074 Intermediate Baking and Confectionery 2.0

FDR 078 Advanced Baking and Pastry 2.0

FDR 082 Introduction to Chocolate and Confectionary 2.0

FDR 086 Beginning Bread Making 2.0

WRKEX 300HM Occupational Work Experience for Culinary Arts 3.0

Subtotal: 30.0

Choose 2-3 units from the list of selected electives below:

FDR 055 Procurement for Foodservice Operations 3.0

FDR 075 Menu Planning 2.0

FDR 076 Sales and Marketing in the Hospitality Industry 3.0

FDR 072 Intermediate Cuisine 3.0

FDR 079 Introduction to Food and Wine Pairing 3.0

FDR 081 Introduction to Wines and Spirits of the World 2.0

FDR 096 Healthy Cuisine 2.0

FDR 085 Sustainable Operations for Hospitality Industry 2.0

FDR 105 Catering Management and Operations 2.0

FDR 106A Food Trucks: Starting a Mobile Food Business 2.0

FDR 106B Food Trucks: Mobile Food Operations 1.5

CAP 033A Word Processing-Course 1 1.0

CAP 062B An Introduction to Microsoft Excel 1.0

NS 015 Human Nutrition 3.0

WRKEX 300HM Occupational Work Experience for Culinary Arts 2.0

Total 32-33 units

Semester 1 - Total Credits 12 Units

FDR050A - Introduction to the Hospitality Industry - 3 units

AND

FDR051 - Basic Food Preparation - 5 units

AND

FDR073 - Fundamentals of Baking and Confectionery - 2 units

AND

INF050 - Sanitation and Safety - 2 units

Semester 2 - Total Credits 9-10

FDR058 - Cost Control for Foodservice Organizations - 3units

AND

FDR074 - Intermediate Baking and Confectionery - 2 units

AND

FDR086 - Beginning Bread Making - 2 units

AND

Potential Electives (Any Course) - 2-3 units

Semester 3 - Total Credits 11 Units

FDR059 - Supervision, Management & Leadership - 4 units

AND

FDR078 - Advanced Baking and Pastry - 2 units

AND

FDR082 - Introduction to Chocolate and Confectionary - 2 units

AND

WRK300HM - Occupational Work Experience for Hospitality Management - 3 units

This program request includes the COA and AS Degree for Baking.

Colleges offering similar programs in the Bay Region include Cabrillo, Contra Costa, Diablo Valley, Laney, San Francisco, and Santa Rosa. However, there is a substantial need for a Baking COA and AS Degree in the Mission College area.