Advanced Baking and Pastry, Associate in Science Degree
Banner Code: 1_AS_ABP
Control Number: 16634
Financial Aid Eligible
The requirements for the Certificate of Achievement 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.
Associate in Science Degree Requirements
- UNIT REQUIREMENT - 60 UNITS, with at least a 2.0 grade point average. At least 12 of the units must be earned at OCC, with a minimum of one course taken for a letter grade. At least 3 units in an advanced course from the program must be completed at OCC. A student must be enrolled at the time of application for graduation. Units earned at an accredited college or university on a credit/no credit basis will be counted toward the degree requirements of the college, to a maximum of 15 units.
- MAJOR REQUIREMENT - Complete the AS major requirements.
- MATHEMATICS REQUIREMENT - Demonstrate competence in mathematics by either obtaining a satisfactory grade (grade of “C” or better or“pass”) in a mathematics course at or above the level of Intermediate Algebra as demonstrated by prior coursework, or by demonstrating competency that is comparable through the completion of a college-level math course that has Intermediate Algebra as a prerequisite: Psychology A160 or Math A100 or higher, with the exception of Math A220.
- GENERAL EDUCATION REQUIREMENT - Students may choose to complete Option 1 (OCC AS GE), Option 2 (CSU GE), or Option 3 (IGETC) to satisfy the general education requirement. See the General Education Patterns section of this catalog for more information.
| Course | Title | Units |
|---|---|---|
| Required Courses | ||
| CA A120 | Culinary Principles 1 | 3 |
| CA A124 | Principles of Baking 1 | 2 |
| CA A126 | Principles of Baking 2 | 2 |
| CA A131 | Principles of Artisan | 3 |
| FN A140 | Introduction to Nutrition Concepts | 2-3 |
| or FN A170 | Nutrition | |
| CA A149 | Pantry | 2 |
| CA A226 | Principles of Pastry Arts | 3 |
| CA A236 | Directed Practice for Baking and Pastry 1 | 2 |
| CA A237 | Directed Practice for Baking and Pastry 2 | 2 |
| FSM A100 | Introduction to the Hospitality Industry | 3 |
| FSM A151 | Food Production Management | 2 |
| FSM A160 | Sanitation and Safety | 2 |
| FSM A240 | Food & Beverage Cost Control | 4 |
| FSM A250 | Menu Planning and Purchasing | 3 |
| FSM A260 | Supervision and Training Techniques | 3 |
| Total Units | 38-39 | |
| Requirement | Units |
|---|---|
| Program Major Units | 38-39 |
| AS General Education Option 1, 2, or 3 | Varies |
| Transferable electives to satisfy unit requirement | Varies |
| Total Minimum Degree Units | 60 |
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 | |
| FSM A100 | Introduction to the Hospitality Industry | 3 |
| 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 |
| FSM A160 | Sanitation and Safety | 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 |
| FSM A240 | Food & Beverage Cost Control | 4 |
| OCC AS GE AREA C1 - CHOOSE ONE | 3 | |
| Units | 16 | |
| Year 2 | ||
| Semester 1 | ||
| CA A226 | Principles of Pastry Arts | 3 |
| CA A237 | Directed Practice for Baking and Pastry 2 | 2 |
| FSM A151 | Food Production Management | 2 |
| FSM A250 | Menu Planning and Purchasing | 3 |
| FSM A260 | Supervision and Training Techniques | 3 |
| OCC AS GE AREA A1 - CHOOSE ONE | 3 | |
| Units | 16 | |
| Semester 2 | ||
| OCC AS GE AREA A2 - CHOOSE ONE 1 | 3-4 | |
| OCC AS GE AREA B - CHOOSE ONE | 3-4 | |
| OCC AS GE AREA C2 - CHOOSE ONE | 3 | |
| OCC AS GE AREA D - CHOOSE ONE | 3 | |
| Select one of the following or satisfy Math competency (completion of High School Algebra 2 with a "C" or better): | 3-4 | |
| Intermediate Algebra 2 or Combined Elementary and Intermediate Algebra |
||
| ELECTIVE (DEGREE APPLICABLE) 3 | 1 | |
| Units | 16-19 | |
| Total Units | 60-64 | |
| 1 | OCC AS GE AREA A2 - Required if 100-level MATH will not be taken to meet Math competency. If MATH A100 or higher will be taken, then needs to take 3-4 degree applicable elective units |
| 2 | Math A030 or higher OR take 3-4 degree applicable elective units if math competency was met through completion of High School Algebra 2 with a "C" or better; *100-level Math courses satisfy AS Math Requirement and OCC AS GE AREA A2 |
| 3 | VARIES TO REACH MINIMUM 60 DEGREE APPLICABLE UNITS |