{
  "college": "mt-san-antonio-college",
  "edition": "2026-2027",
  "departmentName": "Culinary Arts",
  "id": "culinary-arts--baking-pastry-as",
  "name": "Baking and Pastry",
  "award": "AS Degree",
  "department": "culinary-arts",
  "sourceUrl": "https://catalog.mtsac.edu/programs/programsaz/culinary-arts/baking-pastry-as/",
  "blocks": [
    {
      "kind": "text",
      "markdown": "**Business Division  \nCulinary, Hospitality, Nutrition & Foods Department**  \nThe Associate of Science in Baking and Pastry degree prepares students for professional careers in the baking and pastry sector of the culinary and hospitality industries. This two-year degree program provides a comprehensive education that combines foundational culinary training with advanced instruction in artisan bread, pastry, cake design, and dessert production. Students develop both technical baking skills and essential management competencies, preparing them for supervisory and leadership roles in commercial kitchens, retail bakeries, restaurants, hotels, and catering operations.  \nThe program offers extensive hands-on experience in professional kitchen and bakeshop settings, including commercial food production, dining room service, and restaurant operations. In addition to practical training, students gain in-depth knowledge in food safety and sanitation, hospitality supervision, cost control, and food and beverage management. The curriculum is designed to support immediate employment upon graduation, while also providing a strong foundation for continued education or transfer to a four-year institution in hospitality or culinary management.\n\n#### Required Courses"
    },
    {
      "kind": "courselist",
      "rows": [
        {
          "type": "course",
          "code": "CUL 101",
          "title": "Professional Cooking Foundations",
          "units": "3",
          "indent": false
        },
        {
          "type": "course",
          "code": "CUL 102",
          "title": "Professional Cooking I",
          "units": "3",
          "indent": false
        },
        {
          "type": "course",
          "code": "CUL 103",
          "title": "Professional Cooking II",
          "units": "2",
          "indent": false
        },
        {
          "type": "course",
          "code": "CUL 105",
          "title": "Baking and Pastry I",
          "units": "2",
          "indent": false
        },
        {
          "type": "course",
          "code": "CUL 106",
          "title": "Baking and Pastry II",
          "units": "2.5",
          "indent": false
        },
        {
          "type": "course",
          "code": "CUL 113",
          "title": "Commercial Food Production",
          "units": "3",
          "indent": false
        },
        {
          "type": "course",
          "code": "CUL 114",
          "title": "Dining Room Service Management",
          "units": "3",
          "indent": false
        },
        {
          "type": "course",
          "code": "CUL 115",
          "title": "Restaurant Operations",
          "units": "4",
          "indent": false
        },
        {
          "type": "course",
          "code": "CUL 117",
          "title": "Artisan Bread",
          "units": "2.5",
          "indent": false
        },
        {
          "type": "course",
          "code": "CUL 118",
          "title": "Specialty Cakes",
          "units": "2",
          "indent": false
        },
        {
          "type": "course",
          "code": "HRM 52",
          "title": "Food Safety and Sanitation",
          "units": "2",
          "indent": false
        },
        {
          "type": "course",
          "code": "HRM 56",
          "title": "Hospitality Supervision",
          "units": "3",
          "indent": false
        },
        {
          "type": "course",
          "code": "HRM 57",
          "title": "Hospitality Cost Control",
          "units": "3",
          "indent": false
        },
        {
          "type": "course",
          "code": "HRM 59",
          "title": "Introduction to Food and Beverage Management",
          "units": "3",
          "indent": false
        },
        {
          "type": "comment",
          "text": "Required Electives",
          "units": "2-4"
        },
        {
          "type": "comment",
          "text": "Choose a minimum of 2 units from the following:"
        },
        {
          "type": "course",
          "code": "CUL 91",
          "title": "Culinary Work Experience",
          "indent": true
        },
        {
          "type": "course",
          "code": "CUL 108",
          "title": "Cooking for Special Diets",
          "indent": true
        },
        {
          "type": "course",
          "code": "CUL 111",
          "title": "Exploring Beverages",
          "indent": true
        },
        {
          "type": "course",
          "code": "CUL 112",
          "title": "Sustainability in Culinary Arts",
          "indent": true
        },
        {
          "type": "course",
          "code": "CUL 121",
          "title": "American Regional Cuisine",
          "indent": true
        },
        {
          "type": "course",
          "code": "CUL 125",
          "title": "Food Service Entrepreneurship",
          "indent": true
        },
        {
          "type": "total",
          "text": "Total Units",
          "units": "40-42"
        }
      ]
    },
    {
      "kind": "text",
      "markdown": "### Outcomes\n\n##### Program Learning Outcomes\n\nReview Student Learning Outcomes (SLOs) for this program."
    }
  ]
}