Hospitality Management - AS

Associate in Science in Baking and Pastry

The Associate Degree 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 be taken in the recommended order for maximum success.

Program Learning Outcomes
  • Students will demonstrate mastery of all basic baking formulas necessary to manage a pastry operation or department.
  • Students will demonstrate skills needed to produce finished top tier cakes, wedding and special occasion cakes, pastries, and chocolate and confectionary craftmanship.
  • Students will plan and operate a successful bakery or pastry department and effectively manage its staff.
  • Students will demonstrate sanitation & safety practices as well as COVID standards as they apply to food service operations.
 
To earn this degree, students must meet the following requirements: 
  1. Completion of 60 degree applicable units with an overall GPA of 2.0.
  2. Completion of a minimum of 18 semester units in the major with a grade of C (or P) or better.
  3. Completion of the AS Graduation Requirements, CSU GE-B or IGETC.

NOTES:

  1. Requirements here apply to the current catalog year and are subject to change.  Visit DegreeWorks in My Mission Portal to view requirements based your catalog year.
  2. Not all classes are offered each semester.
Core Curriculm Courses Required (30.0 units)
Code Class Units
FDR 050A Introduction to the Hospitality Industry (3.0 Lecture) 3.0
FDR 051 Basic Food Preparation (2.0 Lecture/3.0 Lab) 5.0
FDR 058 Cost Control for Foodservice Organizations (3.0 Lecture) 3.0
FDR 059 Supervision Management & Leadership (4.0 Lecture) 4.0
FDR 073 Fundamentals of Baking and Confectionery (1.0 Lecture/1.0 Lab) 2.0
FDR 074 Intermediate Baking and Confectionery (1.0 Lecture/1.0 Lab) 2.0
FDR 078 Advanced Baking and Pastry (1.0 Lecture/1.0 Lab) 2.0
FDR 082 Introduction to Chocolate and Confectionary (1.0 Lecture/1.0 Lab) 2.0
FDR 086 Beginning Bread Making (1.0 Lecture/1.0 Lab) 2.0
INF 050 Sanitation and Safety (2.0 Lecture) 2.0
Code Class Units
WRK 300HM Occupational Work Experience in HM 3.0
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NOTE: 3.0 units of work experience is composed of approximately 225 hours of hands-on experience in viable food service operations is also required.

Optional Reccommended Courses (minimum 2.0 units)
Code Class Units
CAP 033A Word Processing - Course 1 (3.0 Lecture) 3.0
CAP 062B Introduction to Microsoft Excel (1.0 Lecture) 1.0
FDR 055 Procurement for Foodservice Operations (3.0 Lecture) 3.0
FDR 072 Intermediate Cuisine (2.0 Lecture/1.0 Lab) 3.0
FDR 075 Menu Planning (2.0 Lecture) 2.0
FDR 076 Sales and Marketing in the Hospitality Industry (3.0 Lecture) 3.0
FDR 079 Introduction to Food and Wine Pairing (2.0 Lecture/1.0 Lab) 3.0
FDR 081 Intro to Wines and Spirits of the World (2.0 Lecture) 2.0
FDR 085 Foundations for Sustainability in Hospitality, Tourism and Leisure Services (2.0 Lecture) 3.0
FDR 096 Healthy Cuisine (1.0 Lecture/1.0 Lab) 2.0
FDR 105 Catering Management and Operations (1.0 Lecture/1.0 Lab) 2.0
FDR 106A Starting a Mobile Food Business (2.0 Lecture) 2.0
FDR 106B Food Trucks: Mobile Food Operations (1.0 Lecture/0.5 Lab) 2.0
NTR 015 Human Nutrition (3.0 Lecture) 3.0
Code Class Units
WRK 300HM Occupational Work Experience in HM 1.0 - 2.0
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Required Units for the Major

  Units
Required unts for the major 32.0-33.0
plus completion of general education requirements
and electives as needed to reach 60 units.
 
Total required units 60.0
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Career/Transfer Opportunities

Bakery owner, Pastry Chef, Baking Department Manager, Catering Company Owner or Manager, Chocolatier, Confectioner, and Wholesale Bakery Owner or Manager/Operator.

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