Department website: https://www.cerritos.edu/culinary-arts/

ASSOCIATE OF SCIENCE

The Professional Baking and Pastry program offers an in-depth, hands-on learning curriculum where students gain both foundational knowledge and practical experience through the program’s technical facilities. It covers a broad variety of topics ranging from bread and pastries to cake and chocolate.

Program Student Learning Outcomes

• Demonstrate the proper application of baking and pastry techniques for a variety of baked/pastry food items.
• Apply techniques to ensure the safe handling and storage of food and kitchen equipment.
• Operate both independently and as a team member in a professional kitchen environment.
• Upon completing this program, students will be able to demonstrate managerial skills in the food service industry.

Program Requirements

Course List

Code Number	Course Title	Units
Required Courses
CA 101	Introduction to Food Service, Safety, and Sanitation	2.0
CA 120	Introduction to the Hospitality Industry	3.0
CA 180	Introduction to Baking Skills	4.0
CA 181	Professional Baking and Pastry Production I	5.0
CA 182	Professional Baking and Pastry Production II	5.0
CA 240	Human Relations in Hospitality	3.0
Total Units		22

ASSOCIATE OF SCIENCE DEGREE REQUIREMENTS

Completion of a minimum of 60 semester units to include

1. the courses listed above,
2. the general education requirements, and
3. a grade of “C” or better in all courses required by major.

Additional Expenses

Students will be required to purchase a baking kit and two sets of uniforms from our approved vendor

Career Opportunities: Employment as a professional baker, pastry chef, pastry cook, or specialty baker.