Advanced Baking and Pastry
Associate in Science Degree Culinary Arts · Orange Coast College · 2026-2027 Catalog
The requirements for the Associate in Science in Advanced Baking and Pastry includes courses which lead to students gaining a solid foundational knowledge of the baking and pastry industry. Courses are designed for students who desire a career as an entrepreneur in the baking/pastry industry, or in the following positions found at restaurants, hotels, resorts, clubs, and bakeries; head baker, assistant pastry chef, pastry chef, and executive pastry chef.
Complete the Advanced Baking and Pastry Certificate of Achievement and the Associate in Science graduation requirements as outlined in the Graduation Requirements section of the catalog.
Program Outcome
Program Learning Outcomes
- Students will be prepared for employment as professional and competent bakers, pastry cooks, or pastry entrepreneurs of retail and wholesale baking and pastry establishments.
Requirements
Review Graduation Requirements and General Education.
| Course | Title | Units |
|---|---|---|
| Required Courses | ||
| FBM A100 | Introduction to the Hospitality Industry | 3 |
| FBM A102 | Sanitation and Safety | 2 |
| CA A124 | Principles of Baking 1 | 2 |
| CA A120 | Culinary Principles 1 | 3 |
| FN A140 | Introduction to Nutrition Concepts | 2-3 |
| orFN A170 | Nutrition | |
| CA A126 | Principles of Baking 2 | 2 |
| CA A131 | Principles of Artisan | 3 |
| CA A236 | Directed Practice for Baking and Pastry 1 | 2 |
| CA A149 | Pantry | 2 |
| FBM A220 | Food and Beverage Cost Control | 4 |
| CA A205 | Culinary & Baking - Specialty Diets | 2 |
| CA A226 | Principles of Pastry Arts | 3 |
| CA A237 | Directed Practice for Baking and Pastry 2 | 2 |
| FBM A215 | Foodservice Systems and Operations Management | 2 |
| FBM A221 | Menu Planning and Purchasing | 3 |
| FBM A222 | Management, Leadership, and Training | 3 |
| Total Major Units | 40-41 | |
| OCC AS General Education: 21 Units | 17.0 | |
| Transferable electives needed to satisfy 60-unit degree requirement | 3.0 - 2.0 | |
| Total Units | 60 | |
- FBM A220 double-counted Major Units and GE requirements - 4 Units = 17.0
- Cal-GETC pattern (up to 34 units) may be substituted.
Program Sequence
Program Sequence
These sequences at Orange Coast College are general course curriculum maps for students to finish all major and general education requirements for two-year completion of degrees, and/or fulfillment of transfer requirements. The course sequence may include course prerequisites and other placement requirements. Students are advised to meet with an Orange Coast College Counselor to review course selections and sequences to ensure that completion of this program will meet a student's transfer and career goals.
Some courses in this program may be offered once per academic year.
Year 1
| Semester 1 | Units |
|---|---|
| FBM A100 | Introduction to the Hospitality Industry |
| FBM A102 | Sanitation and Safety |
| FBM A222 | Management, Leadership, and Training |
| FBM A220 | Food and Beverage Cost Control |
| OCC A.S. GE Pattern Area 1 3 | |
| Units |
| Semester 2 |
|---|
| CA A149 |
| CA A120 |
| CA A124 |
| FBM A221 |
| FN A140or FN A170 |
| OCC AS GE AREA 3 - CHOOSE ONE |
Year 2
| Semester 1 |
|---|
| CA A205 |
| CA A126 |
| CA A236 |
| FBM A215 |
| OCC A.S. GE Pattern Area 4 |
| Semester 2 |
|---|
| CA A226 |
| CA A237 |
| CA A131 |
| OCC A.S. GE Pattern Area 6 |
| OCC A.S. GE Pattern Area 5 |
- Satisfies OCC AS GE, Area 2
- VARIES TO REACH MINIMUM 60 DEGREE APPLICABLE UNITS