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Baking and Pastry

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Baking and Pastry

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Contact: Shelley DoonanTitle: 91Ö±²¥ CoordinatorContact: SDoonan@mtsac.edu
Career Outlook Baking and Pastry

Business Division
Degree S0456

The Baking and Pastry Degree program prepares students for career opportunities in bakeries, restaurants, catering, hotels, and other food service businesses. Students gain practical training in the use of commercial equipment and acquire the skills necessary to be successful in the field of baking such as: production baking, candy making, specialty cakes, plated desserts and artisan breads, menu development, portion control, and cost control. Students who successfully complete the requirements for this degree will earn the Food Protection Manager Certification. The program combines management theory and practical application of skills and abilities preparing them to meet the needs of employers.

Required Courses

Industry StatisticsJob Titles & Salaries
Select a related job title below to view demand & salary information
    • Chefs and Head Cooks

      Chefs and Head Cooks

      SOC Career Code: 35-1011.00

      Direct and may participate in the preparation, seasoning, and cooking of salads, soups, fish, meats, vegetables, desserts, or other foods. May plan and price menu items, order supplies, and keep records and accounts.

      Typical Hourly Salary
      $21.62

      The figure above is based off a percentile of 25 percent. 100 mile radus icon for career resultsAll job data and figures based on a 100 mile radius from Mt. 91Ö±²¥

      Top Entry-Level Education
      Chart Legend
      • Doctoral Degree Or More
      • Master's Degree
      • Bachelor's Degree
      • Associate's Degree
      • Some College
      • Certificate
      • High School Diploma Or Less
      Median Salary Earnings
      $56,986.42
      Annual Job Openings
      4,311

      Openings are regional vacancies due to growth and turnover in this career.All job data and figures based on a 100 mile radius from Mt. 91Ö±²¥

      Historical Wages
    • Bakers

      Bakers

      SOC Career Code: 51-3011.00

      Mix and bake ingredients to produce breads, rolls, cookies, cakes, pies, pastries, or other baked goods.

      Typical Hourly Salary
      $15.75

      The figure above is based off a percentile of 25 percent. 100 mile radus icon for career resultsAll job data and figures based on a 100 mile radius from Mt. 91Ö±²¥

      Top Entry-Level Education
      Chart Legend
      • Doctoral Degree Or More
      • Master's Degree
      • Bachelor's Degree
      • Associate's Degree
      • Some College
      • Certificate
      • High School Diploma Or Less
      Median Salary Earnings
      $36,353.63
      Annual Job Openings
      4,147

      Openings are regional vacancies due to growth and turnover in this career.All job data and figures based on a 100 mile radius from Mt. 91Ö±²¥

      Historical Wages

Certificate & Degree Details

Select a certificate below to expand details
  • Baking and Pastry

    Business Division
    Degree S0456

    The Baking and Pastry Degree program prepares students for career opportunities in bakeries, restaurants, catering, hotels, and other food service businesses. Students gain practical training in the use of commercial equipment and acquire the skills necessary to be successful in the field of baking such as: production baking, candy making, specialty cakes, plated desserts and artisan breads, menu development, portion control, and cost control. Students who successfully complete the requirements for this degree will earn the Food Protection Manager Certification. The program combines management theory and practical application of skills and abilities preparing them to meet the needs of employers.

    Required Courses

    Course Prefix Course Name Units
    °ä±«³¢Ìý101Professional Cooking Foundations3
    °ä±«³¢Ìý102Professional Cooking I3
    °ä±«³¢Ìý103Professional Cooking II2.5
    °ä±«³¢Ìý105Baking and Pastry I3
    °ä±«³¢Ìý106Baking and Pastry II2.5
    °ä±«³¢Ìý113Commercial Food Production3
    °ä±«³¢Ìý114Dining Room Service Management3
    °ä±«³¢Ìý115Restaurant Operations4
    °ä±«³¢Ìý117Artisan Bread2.5
    °ä±«³¢Ìý118Specialty Cakes2.5
    ±á¸é²ÑÌý52Food Safety and Sanitation2
    ±á¸é²ÑÌý56Hospitality Supervision3
    ±á¸é²ÑÌý57Hospitality Cost Control3
    ±á¸é²ÑÌý59Introduction to Food and Beverage Management3
    Required Electives2.5-4
    Choose a minimum of 2.5 units from the following:
    °ä±«³¢Ìý91
    Culinary Work Experience
    °ä±«³¢Ìý108
    Specialty Cuisines
    °ä±«³¢Ìý110
    Street Foods
    °ä±«³¢Ìý111
    Exploring Beverages
    °ä±«³¢Ìý112
    Sustainability in Culinary Arts
    °ä±«³¢Ìý121
    American Regional Cuisine
    °ä±«³¢Ìý125
    Food Service Entrepreneurship
    Total Units42.5-44
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Contact: Shelley DoonanTitle: 91Ö±²¥ CoordinatorContact: SDoonan@mtsac.edu

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