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 |
|---|---|---|
| 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: inside.mtsac.edu, 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: inside.mtsac.edu, Student Tab #45
72
Total number of Units
Total Number of Units: 72
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).
