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Baking and Pastry
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Contact: Shelley DoonanTitle: Program CoordinatorContact: SDoonan@mtsac.edu
Career Outlook Baking and Pastry

Business Division
Degree S0456

The Baking and Pastry Degree program prepares students for career opportunities in bakeries, restaurants, catering, hotels, and other food service businesses. Students gain practical training in the use of commercial equipment and acquire the skills necessary to be successful in the field of baking such as: production baking, candy making, specialty cakes, plated desserts and artisan breads, menu development, portion control, and cost control. Students who successfully complete the requirements for this degree will earn the Food Protection Manager Certification. The program combines management theory and practical application of skills and abilities preparing them to meet the needs of employers.

Required Courses

Industry StatisticsJob Titles & Salaries
Select a related job title below to view demand & salary information
    • Chefs and Head Cooks

      Chefs and Head Cooks

      SOC Career Code: 35-1011.00

      Direct and may participate in the preparation, seasoning, and cooking of salads, soups, fish, meats, vegetables, desserts, or other foods. May plan and price menu items, order supplies, and keep records and accounts.

      Typical Hourly Salary
      $21.57

      The figure above is based off a percentile of 25 percent. 100 mile radus icon for career resultsAll job data and figures based on a 100 mile radius from Mt. SAC

      Top Entry-Level Education
      Chart Legend
      • Doctoral Degree Or More
      • Master's Degree
      • Bachelor's Degree
      • Associate's Degree
      • Some College
      • Certificate
      • High School Diploma Or Less
      Median Salary Earnings
      $57,906.71
      Annual Job Openings
      3,491

      Openings are regional vacancies due to growth and turnover in this career.All job data and figures based on a 100 mile radius from Mt. SAC

      Historical Wages
    • Bakers

      Bakers

      SOC Career Code: 51-3011.00

      Mix and bake ingredients to produce breads, rolls, cookies, cakes, pies, pastries, or other baked goods.

      Typical Hourly Salary
      $15.53

      The figure above is based off a percentile of 25 percent. 100 mile radus icon for career resultsAll job data and figures based on a 100 mile radius from Mt. SAC

      Top Entry-Level Education
      Chart Legend
      • Doctoral Degree Or More
      • Master's Degree
      • Bachelor's Degree
      • Associate's Degree
      • Some College
      • Certificate
      • High School Diploma Or Less
      Median Salary Earnings
      $35,979.58
      Annual Job Openings
      4,681

      Openings are regional vacancies due to growth and turnover in this career.All job data and figures based on a 100 mile radius from Mt. SAC

      Historical Wages
How to Complete the Program

Guided Pathways

Program Guided Pathways
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Certificate & Degree Details

Select a certificate below to expand details
  • Baking and Pastry

    Business Division
    Degree S0456

    The Baking and Pastry Degree program prepares students for career opportunities in bakeries, restaurants, catering, hotels, and other food service businesses. Students gain practical training in the use of commercial equipment and acquire the skills necessary to be successful in the field of baking such as: production baking, candy making, specialty cakes, plated desserts and artisan breads, menu development, portion control, and cost control. Students who successfully complete the requirements for this degree will earn the Food Protection Manager Certification. The program combines management theory and practical application of skills and abilities preparing them to meet the needs of employers.

    Required Courses

    Course Prefix Course Name Units
    CUL 101Professional Cooking Foundations3
    CUL 102Professional Cooking I3
    CUL 103Professional Cooking II2.5
    CUL 105Baking and Pastry I3
    CUL 106Baking and Pastry II2.5
    CUL 113Commercial Food Production3
    CUL 114Dining Room Service Management3
    CUL 115Restaurant Operations4
    CUL 117Artisan Bread2.5
    CUL 118Specialty Cakes2.5
    HRM 52Food Safety and Sanitation2
    HRM 56Hospitality Supervision3
    HRM 57Hospitality Cost Control3
    HRM 59Introduction to Food and Beverage Management3
    Required Electives2.5-4
    Choose a minimum of 2.5 units from the following:
    CUL 91
    Culinary Work Experience
    CUL 108
    Specialty Cuisines
    CUL 110
    Street Foods
    CUL 111
    Exploring Beverages
    CUL 112
    Sustainability in Culinary Arts
    CUL 121
    American Regional Cuisine
    CUL 125
    Food Service Entrepreneurship
    Total Units42.5-44

Contacts

Department Contact

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

Office Contact

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