Baking & Pastry - Advanced, Certificate T0934
Program: T0934Looking 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 |
|---|---|---|
| HRM 52 | Food Safety & Sanitation | 2.0 |
| CUL 102 | Professional Cooking I | 3.0 |
| CUL 105 | Baking and Pastry I | 3.0 |
| CUL 118 | Specialty Cakes | 2.5 |
| CUL 91 | Culinary Work Experience | 2.5 |
| CUL 108 | (or) Specialty Cuisines | |
| CUL 110 | (or) Street Foods | |
| CUL 112 | (or) Sustainability in Culinary Art | |
| CUL 121 | (or) American Regional Cuisine | |
| CUL 125 | (or) Food Service Entrepreneurship | |
| Total: | 13.0 |
CUL 105 1st 8 wks, CUL 118 2nd 8 wks
HRM 52 1st 8 wks, CUL 102 2nd 8 wks
Winter Semester (Year 1)
| Course Prefix | Title | Units |
|---|---|---|
| CUL 117 | Artisan Bread | 2.5 |
| Total: | 2.5 |
Spring Semester (Year 1)
| Course Prefix | Title | Units |
|---|---|---|
| CUL 113 | Commercial Food Production | 3.0 |
| CUL 101 | Prof Cooking Foundations | 3.0 |
| CUL 103 | Professional Cooking II | 2.5 |
| HRM 59 | Intro to Food & Beverage Mgmnt | 3.0 |
| Total: | 11.5 |
Submit certificate for summer completion.
Submit petition: inside.mtsac.edu, Student Tab#45
Summer Semester (Year 1)
| Course Prefix | Title | Units |
|---|---|---|
| CUL 106 | Baking and Pastry II | 2.5 |
| Total: | 2.5 |
CUL 106, CUL 117 typically offered in summer only
Certificate: Baking & Pastry Level I, N0888
Fall Semester (Year 2)
| Course Prefix | Title | Units |
|---|---|---|
| CUL 114 | Dining Room Service Manag | 3.0 |
| CUL 115 | Restaurant Operations | 4.0 |
| HRM 56 | Hospitality Supervision | 3.0 |
| HRM 57 | Hospitality Cost Control | 3.0 |
| Total: | 13.0 |
42.5
Total number of Units
Total Number of Units: 42.5
Program Notes
COURSE OFFERINGS
Fall only:
CUL 116
Spring only:
CUL 117
CUL 118
