Thursday – June 30, 2016
Downtown Milwaukee Campus
Learn techniques of producing artisan breads, classic pastry, pies, tarts, celebration cakes, confections and showpieces. Throughout the program, students develop professionalism and proficiency in production methods and presentation techniques, as well as cost control and food safety. Students also learn firsthand how to run a successful bakery café operation from both the front and back of the house.
Career Outlook: Throughout the United States, employment in the food preparation sector is expected to increase. Highly skilled bakers should be especially in demand because of the growing demand for specialty products.
Career Pathway: Earn the Baking Production technical diploma on your way to completing this degree program.
Program Code: 10-314-1
Start Dates: August/January
Special Admission Requirements: Purchase of pastry tool kit and uniform required. Also must be able to lift 50 pounds.
Detailed Program Information:
Fall 2016 – Spring 2017 Course Requirements
Credit for Prior Learning and Experience