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

Students will be prepared for employment as professional and competent bakers, pastry cooks, or pastry entrepreneurs of retail and wholesale baking and pastry establishments.

Review Graduation Requirements and General Education. 

Course List Units

Course	Title	Units
Required Courses
FBM A100	Introduction to the Food and Service 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
or FN 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	Quantity Food Production 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 1,2		17.0
Transferable electives needed to satisfy 60-unit degree requirement		3.0 - 2.0
Total Units		60

¹

FBM A220 double-counted Major Units and GE requirements - 4 Units = 17.0

²

Cal-GETC pattern (up to 34 units) may be substituted.

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.

Plan of Study Grid

Year 1
Semester 1		Units
FBM A100	Introduction to the Food and Service Industry	3
FBM A102	Sanitation and Safety	2
CA A120	Culinary Principles 1	3
CA A124	Principles of Baking 1	2
FN A140 or FN A170	Introduction to Nutrition Concepts or Nutrition	2-3
ELECTIVE (DEGREE APPLICABLE) 2
	Units	12-13
Semester 2
CA A126	Principles of Baking 2	2
CA A131	Principles of Artisan	3
CA A149	Pantry	2
CA A236	Directed Practice for Baking and Pastry 1	2
FBM A220	Food and Beverage Cost Control 1	4
OCC AS GE AREA 1A - CHOOSE ONE
OCC AS GE AREA 3 - CHOOSE ONE		3
	Units	16
Year 2
Semester 1
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	Quantity Food Production Management	2
FBM A221	Menu Planning and Purchasing	3
FBM A222	Management, Leadership, and Training	3
	Units	15
Semester 2
OCC AS GE AREA 1B - CHOOSE ONE		3
OCC AS GE AREA 4 - CHOOSE ONE		3
OCC AS GE AREA 5 - CHOOSE ONE		3-4
OCC AS GE AREA 6 - CHOOSE ONE		3
ELECTIVE (DEGREE APPLICABLE) 2		3
	Units	15-16
	Total Units	58-60

¹

Satisfies OCC AS GE, Area 2

²

VARIES TO REACH MINIMUM 60 DEGREE APPLICABLE UNITS