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 |
|---|---|---|
| HRM 51 | Introduction to Hospitality | 3.0 |
| HRM 56 | Hospitality Supervision | 3.0 |
| HRM 57 | Hospitality Cost Control | 3.0 |
| ENGL 1A | Freshman Composition | 4.0 |
| Total: | 13.0 |
Winter Semester (Year 1)
| Course Prefix | Title | Units |
|---|---|---|
| HRM 52 | Food Safety and Sanitation | 2.0 |
| SPCH 1A | Public Speaking | 4.0 |
| SPCH 2 | (or) Survey Communication Studies | |
| SPCH 8 | (or) Professional Speaking | |
| Total: | 6.0 |
Spring Semester (Year 1)
| Course Prefix | Title | Units |
|---|---|---|
| A/AS MATH | Meet AA/AS Math Comptcy Req | 3.0 |
| CUL 101 | Prof Cooking Foundations | 3.0 |
| CUL 102 | Professional Cooking I | 3.0 |
| AA/S KINES | Phys Ed (KIN) Activity Course | 0.5 |
| A/AS AMIST | AA/AS GE D1 Hist & Poli Sc Cr | 3.0 |
| Total: | 12.5 |
Summer Semester (Year 1)
| Course Prefix | Title | Units |
|---|---|---|
| A/AS SELF | AA/AS E LifelongUnderst Course | 3.0 |
| A/AS ARTS | AA/AS GE C1 Arts Crse | 3.0 |
| Total: | 6.0 |
Fall Semester (Year 2)
| Course Prefix | Title | Units |
|---|---|---|
| CUL 105 | Baking and Pastry I | 3.0 |
| CUL 116 | World Baking | 3.0 |
| CUL 91 | Culinary Work Experience | 5.0 |
| HRM 61 | Menu Planning | 3.0 |
| Total: | 14.0 |
Winter Semester (Year 2)
| Course Prefix | Title | Units |
|---|---|---|
| A/AS HUM | AA/AS GE C2 Humanities Course | 3.0 |
| Total: | 3.0 |
Spring Semester (Year 2)
| Course Prefix | Title | Units |
|---|---|---|
| CUL 106 | Baking and Pastry II | 3.0 |
| CUL 115 | Restaurant Operations | 3.0 |
| CUL 117 | Artisan Bread | 3.0 |
| CUL 114 | Dining Room Service Management | 3.0 |
| HRM 62 | Event Planning and Catering | 3.0 |
| HRM 72 | (or) Hospitality Procurement | |
| CUL 111 | (or) Exploring Beverages | |
| CUL 118 | (or) Specialty Cakes | |
| Total: | 15.0 |
N0455
Select of CUL 118 for Certificate: Baking & Pastry
Submit petition: inside.mtsac.edu, Student Tab #45
Summer Semester (Year 2)
| Course Prefix | Title | Units |
|---|---|---|
| A/AS SCNCE | AA/AS GE B1/B2 Science Crse | 3.0 |
| A/AS BEH | AA/AS D-2 Elective Course | 3.0 |
| Total: | 6.0 |
Baking & Pastry, AS S0456
Submit petition: inside.mtsac.edu, Student Tab #45
75.5
Total number of Units
Total Number of Units: 75.5
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
