Associate in Science in Baking and Pastry
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The Associate Degree in Baking and Pastry provides marketable skills necessary for
advanced success in the baking and restaurant industry. Graduates learn management
theory, business operations, and baking and pastry skills necessary to start their
own pastry operations or assume management positions in existing pastry, catering,
and restaurant firms. Core classes should be taken in the recommended order for maximum
success.
Program Learning Outcomes
- Students will demonstrate mastery of all basic baking formulas necessary to manage
a pastry operation or department.
- Students will demonstrate skills needed to produce finished top tier cakes, wedding
and special occasion cakes, pastries, and chocolate and confectionary craftsmanship.
- Students will plan and operate a successful bakery or pastry department and effectively
manage its staff.
- Students will demonstrate sanitation & safety practices as well as COVID standards
as they apply to food service operations.
Meet the Following Requirements
- Completion of 60 degree applicable units with an overall GPA of 2.0.
- Completion of a minimum of 18 semester units in the major with a grade of C (or P)
or better.
- Completion of the AS Graduation Requirements, CSU GE-B or IGETC.
Please Note
- Requirements here apply to the current catalog year and are subject to change. Visit
DegreeWorks in My Mission Portal to view requirements based your catalog year.
- Not all classes are offered each semester.
Core Curriculum Courses Required (30.0 units)
| Code |
Class |
Units |
| FDR 050A |
Introduction to the Hospitality Industry (3.0 Lecture) |
3.0 |
| FDR 051 |
Basic Food Preparation (2.0 Lecture/3.0 Lab) |
5.0 |
| FDR 058 |
Cost Control for Foodservice Organizations (3.0 Lecture) |
3.0 |
| FDR 059 |
Supervision Management & Leadership (4.0 Lecture) |
4.0 |
| FDR 073 |
Fundamentals of Baking and Confectionery (1.0 Lecture/1.0 Lab) |
2.0 |
| FDR 074 |
Intermediate Baking and Confectionery (1.0 Lecture/1.0 Lab) |
2.0 |
| FDR 078 |
Advanced Baking and Pastry (1.0 Lecture/1.0 Lab) |
2.0 |
| FDR 082 |
Introduction to Chocolate and Confectionary (1.0 Lecture/1.0 Lab) |
2.0 |
| FDR 086 |
Beginning Bread Making (1.0 Lecture/1.0 Lab) |
2.0 |
| INF 050 |
Sanitation and Safety (2.0 Lecture) |
2.0 |
| Code |
Class |
Units |
| WRK 300HM |
Occupational Work Experience in HM |
3.0 |
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Please Note: 3.0 units of work experience is composed of approximately 225 hours of
hands-on experience in viable food service operations is also required.
Optional Recommended Courses (Minimum 2.0 Units)
| Code |
Class |
Units |
| CAP 033A |
Word Processing - Course 1 (3.0 Lecture) |
3.0 |
| CAP 062B |
Introduction to Microsoft Excel (1.0 Lecture) |
1.0 |
| FDR 055 |
Procurement for Foodservice Operations (3.0 Lecture) |
3.0 |
| FDR 072 |
Intermediate Cuisine (2.0 Lecture/1.0 Lab) |
3.0 |
| FDR 075 |
Menu Planning (2.0 Lecture) |
2.0 |
| FDR 076 |
Sales and Marketing in the Hospitality Industry (3.0 Lecture) |
3.0 |
| FDR 079 |
Introduction to Food and Wine Pairing (2.0 Lecture/1.0 Lab) |
3.0 |
| FDR 081 |
Intro to Wines and Spirits of the World (2.0 Lecture) |
2.0 |
| FDR 085 |
Foundations for Sustainability in Hospitality, Tourism and Leisure Services (2.0
Lecture) |
3.0 |
| FDR 096 |
Healthy Cuisine (1.0 Lecture/1.0 Lab) |
2.0 |
| FDR 105 |
Catering Management and Operations (1.0 Lecture/1.0 Lab) |
2.0 |
| FDR 106A |
Starting a Mobile Food Business (2.0 Lecture) |
2.0 |
| FDR 106B |
Food Trucks: Mobile Food Operations (1.0 Lecture/0.5 Lab) |
2.0 |
| NTR 015 |
Human Nutrition (3.0 Lecture) |
3.0 |
| Code |
Class |
Units |
| WRK 300HM |
Occupational Work Experience in HM |
1.0 - 2.0 |
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| |
Units |
| Required units for the major |
32.0-33.0 |
plus completion of general education requirements
and electives as needed to reach 60 units. |
|
| Total required units |
60.0 |
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What Can You do with a Hospitality Management Degree?
Skills Needed
- Creative problem-solving.
- Customer centric approach.
- Management skills.
- Communication skills (bilingual a plus.)
- Cultural awareness in dealing with a variety of backgrounds/customs.
- Multitasking.
- Strong work ethic and commitment.
- Professionalism.
- Teamwork.
- Knowledge of safety requirements and attention to detail.
Career Paths
If you don't know what to major in, or you already have a major but don't know how
it translates into a career, start here. At Mission we can help you research your
major and career options so you can make informed decisions.
Read more about Career paths.
List of Careers in Hospitality and Tourism
- Hotel worker, including operations, front desk, housekeeping, restaurant staff, and
porters.
- Pastry Chef
- Restaurant operations, including cook, server, manager, host, bartender
- Sommelier (expert in wine)
- Restaurant Owner
- Event Management
- Executive Chef
- Catering Manager or Assistant
- Hotel General Manager and management
- Housekeeper
- Travel Agent and Tour Guide
- Marketing and Public Relations
