MCCCD Program Description

Major: 3219
Effective Term: 2025 Fall

Award: AAS
Total Credits: 60
CIP Code: 12.0501

Instructional Council: Hospitality
GPA: 2.0

SOC Code: Upon completion of this degree, students may pursue a career as:
11-9051.00 Food Service Managers
25-1192.00 Family and Consumer Sciences Teachers, Postsecondary
25-1194.00 Career/Technical Education Teachers, Postsecondary
25-2032.00 Career/Technical Education Teachers, Secondary School
35-1012.00 First Line Supervisors of Food Preparation and Serving Workers
35-2013.00 Cooks, Private Household
35-2014.00 Cooks, Restaurant
35-2019.00 Cooks, All Other
35-2021.00 Food Preparation Workers
51-3011.00 Bakers
51-3092.00 Food Batchmakers

Description: The Associate in Applied Science (AAS) in Baking and Pastry Arts program is designed to teach baking and pastry techniques and fundamentals associated with that area of the culinary industry. Emphasis is on skills required for positions in commercial operations. Instruction includes principles for preparation, storage and serving of bakery products, study of ingredients, preparation of classical and artisan breads, rich yeast doughs and edible centerpieces; decorative showpieces and special occasion cakes; basic business operation of a retail bakery.

Learning Outcomes
1. Describe principles and practice techniques for preparation, storage and serving bakery products to include breads, cakes, pies, pastries, fillings, icings and cookies. (CUL113, CUL115, CUL119, CUL127, CUL137, CUL215, CUL217, CUL219) 2. Identify basic ingredients and their functions in the baking production process including flours, sugar, fats and liquids. (CUL113, CUL119, CUL127, CUL137, CUL215, CUL217, CUL219) 3. Describe and implement safety practices critical to a commercial baking environment to include work with specialized equipment and high temperature products. (CUL113, CUL115, CUL119, CUL127, CUL137, CUL215, CUL217, CUL219) 4. Examine the functions of bakeshop organization, large, small and specialty equipment uses and requirements, and develop a plan for a retail bakery concept. (CUL113, CUL119, CUL127, CUL137, CUL215, CUL217, CUL219) 5. Demonstrate uses of culinary math in a bakeshop to include weights, measures, conversions, food costing, pricing and practical applications. (CUL113, CUL119, CUL120, CUL127, CUL137, CUL215, CUL217, CUL219) 6. Demonstrate and describe characteristics for production of French pastry, torts, custards, souffle, crepes and other classical desserts. (CUL113, CUL127, CUL215) 7. Describe and produce a variety of classical and artisan breads, to include classic breakfast pastries utilizing laminated, sweet and yeast doughs. (CUL113, CUL137) 8. Identify, describe and apply techniques for production of decorative work applied to showpieces, special occasion and wedding cakes to include the use of pastillage, sugar work, royal icing, gumpaste, chocolate and fondant. (CUL215, CUL217, CUL219) 9. Apply proper techniques for creation of special occasions, wedding cakes, chocolate pieces, sugar pieces. (CUL215, CUL217, CUL219) 10. Utilize and describe principles for production of plated desserts, frozen desserts, chocolates, ice creams, mousses, Bavarians, application for combinations of multiple items and techniques. (CUL219)

Program Notes
Students must earn a grade of C or better in all courses within the program. Students must obtain a Maricopa County Food Handlers Card before the start of required courses, and must maintain the card throughout the program.

Admission Criteria
Formal application and acceptance into the program is required.

Required Courses

FYE101 Introduction to College, Career and Personal Success (1) OR
FYE103 Exploration of College, Career and Personal Success (3) 1-3

CUL113 Commercial Baking Techniques 3

CUL115 Food Service Sanitation (2) OR
ServSafe: Food Protection Manager Certification 0 - 2

CUL119 Bakery Operations 3
CUL120 Food Costing, Purchasing and Inventory Control 3
+CUL127 Classical Desserts 3
+CUL137 Specialty Breads and Breakfast Pastry 3
+CUL215 Advanced Pastry Arts 3
+CUL217 Specialty Cakes 3
+CUL219 Professional Pastry Techniques 3

Credits: 25-29

Restricted Electives
Students should choose 3 to 13 credits from the following list of courses to complete a minimum of 60 credits for the AAS degree. EPS+++++ Any EPS Entrepreneurial Studies courses 1-10 MGT+++++ Any MGT Management courses 1-10 SBS+++++ Any SBS Small Business courses 1-10	Credits: 3-13

General Electives
	Credits:

General Education Requirements

General Education Requirement	Credits: 22-28

General Education Core	Credits: 12-18

First-Year Composition	Credits: 6
+ ENG101 First-Year Composition (3) OR + ENG107 First-Year Composition for ESL (3) AND + ENG102 First-Year Composition (3) OR + ENG108 First-Year Composition for ESL (3) 6

Oral Communication	Credits: 3
+ COM225 Public Speaking (3) OR COM230 Small Group Communication (3) 3

Critical Reading	Credits: 0-3
+ CRE101 College Critical Reading and Critical Thinking (3) OR Equivalent as indicated by assessment (0) 0-3

Mathematics	Credits: 3-6
MAT112 or any approved general education course from the Mathematics area. 3-6 Recommend MAT14+ or MAT15+ for students seeking university transfer.

General Education Distribution	Credits: 10

Humanities, Arts and Design	Credits: 3
Any approved general education course in the Humanities, Arts and Design area. 3

Social-Behavioral Sciences	Credits: 3
Any approved general education course in the Social-Behavioral Sciences area. 3

Natural Sciences	Credits: 4
Any approved course in the Natural Sciences area. 4

+ indicates course has prerequisites and/or corequisites.
++ indicates that any suffixed course may be selected.

MCCCD Governing Board Approval Date: February 25, 2025

All information published is subject to change without notice. Every effort has been made to ensure the accuracy of information presented, but based on the dynamic nature of the curricular process, course and program information is subject to change in order to reflect the most current information available.