Professional Baking and Management Associate of Arts Degree
Students who receive their degree in baking will gain the skills and knowledge to be an accomplished professional in the baking and pastry arts. Students will create hearth and specialty breads, desserts, pastry, patisserie, and confections. Students will learn about menu development, communication, food safety, and cost control. They will also take courses in management, communication and small business to gain entrepreneurial skills. To graduate with a specialization in Professional Baking and Management, students must complete all requirements for the certificate plus the general breadth requirements for the Associate Degree (minimum total = 60 units)
| Code | Title | Units |
|---|---|---|
| Required Courses | ||
| CULART 040 | Introduction to Baking | 6 |
| CULART 041 | Desserts and Pastries | 6 |
| CULART 042 | Cake Decorating | 6 |
| CULART 043 | Advanced Desserts and Pastry/Chocolate/Sugar | 6 |
| CULART 044 | Introduction to Baking Skills, Ingredients, and Technology | 3 |
| CULART 080 | Small Business and Catering Management | 6 |
| CULART 201 | Management of Human Resources in Hospitality | 3 |
| CULART 205 | Principles of Design and Presentation | 3 |
| CULART 225 | Sanitation and Safety | 3 |
| CULART 240 | Procurement, Purchasing and Selection | 3 |
| HOSP 100 | Introduction to Hospitality and Customer Service | 3 |
| HOSP 120 | Hospitality Cost Control | 3 |
| Total Units | 51 | |
To earn an SBVC Associate Degree students must complete one of the following general education patterns:
Program Learning Outcomes
At the completion of this program, students will be able to:
- Establish and maintain safety and sanitation procedures
- Prepare standardized recipes using a variety of cooking, baking and pastry techniques, as well as appropriate equipment and tools
- Produce various baked goods and a variety of international and classic pastries and deserts using basic as well as advanced techniques which meet industry standards
- Design, produce, assemble and decorate display and wedding cakes using various finishing methods which meet industry quality standards