Baking & Pastry, AS S0456
Program: S0456Looking for guidance? A counselor can help.
This Guided Pathways for Success (GPS) is a suggested sequence of coursework needed for program completion. It is not an official educational plan. Schedule an appointment with a counselor or advisor as soon as possible to create an individualized Mountie Academic Plan (MAP) specific to your goals and needs.
This Guided Pathways for Success (GPS) is a suggested sequence of coursework needed for program completion. It is not an official educational plan. Schedule an appointment with a counselor or advisor as soon as possible to create an individualized Mountie Academic Plan (MAP) specific to your goals and needs.To speak with a counselor, please visit www.mtsac.edu/counseling or call the Counseling Department at (909) 274-4380
Suggested Sequence of CourseworkIndicates Courses Offered Online
Fall Semester (Year 1)
| Course Prefix | Title | Units |
|---|---|---|
| ENGL 1A | Freshman Composition | 4.0 |
| HRM 52 | Food Safety & Sanitation | 2.0 |
| HRM 56 | Hospitality Supervision | 3.0 |
| CUL 102 | Professional Cooking I | 3.0 |
| CUL 105 | Baking and Pastry I | 3.0 |
| Total: | 15.0 |
HRM 52 1st 8 wks, CUL 102 2nd 8 wks
HRM 56 offered in Fall only
Winter Semester (Year 1)
| Course Prefix | Title | Units |
|---|---|---|
| CUL 118 | Specialty Cakes | 2.5 |
| CUL 101 | Prof Cooking Foundations | 3.0 |
| Total: | 5.5 |
CUL 118 offered in Winter only.
Spring Semester (Year 1)
| Course Prefix | Title | Units |
|---|---|---|
| A/AS MATH | Meet AA/AS Math Comptcy Req | 3.0 |
| A/AS AMIST | AA/AS GE D1 Hist & Poli Sc Cr | 3.0 |
| HRM 57 | Hospitality Cost Control | 3.0 |
| CUL 103 | Professional Cooking II | 2.5 |
| CUL 113 | Commercial Food Production | 3.0 |
| Total: | 14.5 |
CUL 103 offered in spring only.
Submit petition for level 1 cert. for Summer.
Submit petition: inside.mtsac.edu, Student Tab #45
Summer Semester (Year 1)
| Course Prefix | Title | Units |
|---|---|---|
| CUL 106 | Baking and Pastry II | 2.5 |
| CUL 117 | Artisan Bread | 2.5 |
| Total: | 5.0 |
Baking and Pastry Level I - N0888
CUL 106, CUL 117 typically offered in summer only
Fall Semester (Year 2)
| Course Prefix | Title | Units |
|---|---|---|
| A/AS ARTS | AA/AS GE C1 Arts Crse | 3.0 |
| CUL 114 | Dining Room Service Manag | 3.0 |
| CUL 115 | Restaurant Operations | 4.0 |
| A/AS BEH | AA/AS D-2 Elective Course | 3.0 |
| CUL 91 | Culinary Work Experience | 2.5 |
| CUL 108 | (or) Specialty Cuisines | |
| CUL 110 | (or) Street Foods | |
| CUL 111 | (or) Exploring Beverages | |
| CUL 121 | (or) American Regional Cuisine | |
| CUL 125 | (or) Food Service Entrepreneurship | |
| Total: | 15.5 |
Winter Semester (Year 2)
| Course Prefix | Title | Units |
|---|---|---|
| AA/S KINES | Phys Ed (KIN) Activity Course | 0.5 |
| SPCH 1A | Public Speaking | 4.0 |
| SPCH 2 | (or) Survey Communication Studies | |
| SPCH 8 | (or) Professional Speaking | |
| Total: | 4.5 |
Spring Semester (Year 2)
| Course Prefix | Title | Units |
|---|---|---|
| A/AS SCNCE | AA/AS GE B1/B2 Science Crse | 3.0 |
| HRM 59 | Intro to Food & Beverage Mgmnt | 3.0 |
| A/AS HUM | AA/AS GE C2 Humanities Course | 3.0 |
| A/AS SELF | AA/AS E LifelongUnderst Course | 3.0 |
| AA/S ETHS | Area F Ethnic Studies | 3.0 |
| Total: | 15.0 |
Baking & Pastry, AS S0456
Submit petition: inside.mtsac.edu, Student Tab #45
75
Total number of Units
Total Number of Units: 75
Program Notes
Degree requirements include reading competency. This requirement is met by attaining eligibility for READ 100. You may complete READ 90 or take the reading placement exam and earn a 65 or higher (eligibility for READ 100).
Course Offerings:
Fall Only:
HRM 56
CUL 116
Spring Only:
HRM 61
CUL 117
CUL 118
