Academic Catalogs

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

  1. UNIT REQUIREMENT60 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.
  2. MAJOR REQUIREMENT - Complete the AS major requirements.
  3. 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.
  4. 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 A120Culinary Principles 13
CA A124Principles of Baking 12
CA A126Principles of Baking 22
CA A131Principles of Artisan3
FN A140Introduction to Nutrition Concepts2-3
or FN A170 Nutrition
CA A149Pantry2
CA A226Principles of Pastry Arts3
CA A236Directed Practice for Baking and Pastry 12
CA A237Directed Practice for Baking and Pastry 22
FSM A100Introduction to the Hospitality Industry3
FSM A151Food Production Management2
FSM A160Sanitation and Safety2
FSM A240Food & Beverage Cost Control4
FSM A250Menu Planning and Purchasing3
FSM A260Supervision and Training Techniques3
Total Units38-39
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.

Plan of Study Grid
Year 1
Semester 1Units
FSM A100 Introduction to the Hospitality Industry 3
CA A120 Culinary Principles 1 3
CA A124 Principles of Baking 1 2
FN A140
Introduction to Nutrition Concepts
or Nutrition
2-3
FSM A160 Sanitation and Safety 2
 Units12-13
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
 Units16
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
 Units16
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
 Units16-19
 Total Units60-64