Professional Baking and Management A.A. Degree

Program Description

Students who receive their degree in baking will gain the skills and knowledge in baking and pastry arts. Students will create hearth and specialty breads, desserts, pastry, patisserie, and confections. Skills developed will be in menu development, communication, food safety, and cost control. Students will also take management courses and will learn how to manage a diverse workforce. To graduate with a specialization in Professional Baking and Management, students must complete all requirements for the certificate plus the general breadth requirements for the Associate Degree (minimum total = 60 units)

The pathway below represents an efficient and effective course taking sequence for this program.  Individual circumstances might require some changes to this pathway.  It is always recommended that you meet with an academic counselor to develop a personalized educational plan.

Division

Applied Technology, Transportation & Culinary Arts

Department

Culinary Arts

Career and Academic Pathway (CAP)

Business, Information Technology, Hospitality

Program Learning Outcomes

  1. Create a HACCAP Plan for a Bake Shop following local regulatory procedures.

  2. Recite how to convert recipes when more or less servings need to be prepared.

  3. Create a dessert menu for 100 people using a variety of ethnic desserts.

  4. Describe cost control concepts that are used in the commercial food service industry.

  5. Explain how to plate desserts using the principles of plating.

Program Map

GE General Education
O Available Online
Program Requirement
P Program Prerequisites

1st Semester

15-18 units

2nd Semester

15-20 units

3rd Semester

15-17 units

4th Semester

15 units

5th Semester

15 units