Guided Pathways

Guided Pathways

Baking & Pastry, AS S0456

Program: S0456
Looking 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.
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:, 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
SPCH 1A Public Speaking 4.0
SPCH 2 (or) Survey Communication Studies
SPCH 8 (or) Professional Speaking
Total:   4.0
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 KINES Phys Ed (KIN) Activity Course 0.5
Total:   12.5
Baking & Pastry, AS S0456 Submit petition:, Student Tab #45
Program Notes

Course Offerings:

Fall Only:
HRM 56 
CUL 116

Spring Only:  
HRM 61
CUL 117
CUL 118


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).  


Total number of Units
Per Unit
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