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Thousands of students get their start at Mt. SAC every year. Take the path to your future career one step further by enrolling in our program.

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Contact: Shelley DoonanTitle: Program CoordinatorContact: SDoonan@mtsac.edu
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  • Baking and Pastry AS Degree

    Business Division
    Culinary, Hospitality, Nutrition & Foods Department
    The Associate of Science in Baking and Pastry degree prepares students for professional careers in the baking and pastry sector of the culinary and hospitality industries. This two-year degree program provides a comprehensive education that combines foundational culinary training with advanced instruction in artisan bread, pastry, cake design, and dessert production. Students develop both technical baking skills and essential management competencies, preparing them for supervisory and leadership roles in commercial kitchens, retail bakeries, restaurants, hotels, and catering operations.
    The program offers extensive hands-on experience in professional kitchen and bakeshop settings, including commercial food production, dining room service, and restaurant operations. In addition to practical training, students gain in-depth knowledge in food safety and sanitation, hospitality supervision, cost control, and food and beverage management. The curriculum is designed to support immediate employment upon graduation, while also providing a strong foundation for continued education or transfer to a four-year institution in hospitality or culinary management.

    Required Courses

    Course Prefix Course Name Units
    CUL 101Professional Cooking Foundations3
    CUL 102Professional Cooking I3
    CUL 103Professional Cooking II2
    CUL 105Baking and Pastry I2
    CUL 106Baking and Pastry II2.5
    CUL 113Commercial Food Production3
    CUL 114Dining Room Service Management3
    CUL 115Restaurant Operations4
    CUL 117Artisan Bread2.5
    CUL 118Specialty Cakes2
    HRM 52Food Safety and Sanitation2
    HRM 56Hospitality Supervision3
    HRM 57Hospitality Cost Control3
    HRM 59Introduction to Food and Beverage Management3
    Required Electives2-4
    Choose a minimum of 2 units from the following:
    CUL 91
    		Culinary Work Experience
    CUL 108
    		Cooking for Special Diets
    CUL 111
    		Exploring Beverages
    CUL 112
    		Sustainability in Culinary Arts
    CUL 121
    		American Regional Cuisine
    CUL 125
    		Food Service Entrepreneurship
    Total Units40-42
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Department Contact

Contact: Shelley DoonanTitle: Program CoordinatorContact: SDoonan@mtsac.edu

Office Contact

Location: Building 78-1120Phone: (909) 274 - 4856
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Nondiscrimination Notice

Mt. San Antonio College does not discriminate on the basis of race, color, national origin, sex, disability, age, ethnic group identification, immigration status, religion, gender, gender identification, gender expression, military and veteran status, marital status, medical condition, ancestry, sexual orientation, or any other characteristic protected under applicable federal or state law in its programs or activities. Inquiries about Title IX, Title II, or Section 504 may be referred to Ryan Wilson, Building 4 (Human Resources), (909) 274-5249, and eeo.titleix@mtsac.edu, or the U.S. Department of Education's Office of Civil Rights.

Mt. San Antonio College offers classes in career and technical education (CTE) program areas such as Animation and Gaming, Culinary Arts, Geographic Information Systems, Veterinary Technology, Fire Technology, and many more, under its open admissions policy. For more information about CTE course offerings and admissions criteria, please refer to our Academic Divisions and Departments web page or contact the Career Education Office. Lack of English proficiency will not be a barrier to admission and participation in career and technical education programs.