Program Information
-
Location: Downtown Milwaukee Campus
- Pathway: Creative Arts, Design & Media
- Program Code: 31-314-2
- Offering: In-class
- Degree Type: Technical Diploma
- Start Dates: August/January
About the Baking Production Diploma
Description
Learn to produce and prepare pies, cookies, cakes, breads and other goods in a variety of baking environments, such as in-store and independent bakeries, large commercial bakeries and restaurants.
Graduates typically find employment in retail or commercial bakeries. Employers will expect graduates to safely use equipment, to mix batters and doughs, and to skillfully decorate baked goods.
Your credits can be applied toward completing the Baking and Pastry Arts associate degree.
Additional program details: Bakers typically need to stand for long periods of time and require full use of their arms, hands and fingers. Reading ability and basic math skills are important. Other attributes include a willingness to assume responsibility for quality of work; and the ability to work well with others.
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Related Programs
Baking and Pastry Arts
Learn techniques of producing artisan breads, pastries, celebration cakes, confections and showpieces. You will have the opportunity to learn firsthand how to run a successful bakery/café operation from the front and back of the house.
Culinary Arts
This program fuses the art and science of cooking with an introduction to business management. You will learn how to run a food-service operation by participating in the on-campus Cuisine restaurant, International Foods lunch service, and business and industry kitchens.
Detailed Program Information
2024-25 Curriculum
| Course | Course Name | Credits |
|---|---|---|
| BAKING-120 | Basic Baking Techniques ‡ | 3 |
| BAKING-122 | Baking Principles and Ingredient Functions | 3 |
| CULART-117 | Nutrition for Culinary Arts | 1 |
| CULMGT-112 | Food Service Sanitation | 2 |
| ENG-195 | Written Communication ‡ (or) ENG-201 English 1 ‡ |
3 |
| MATH-134 | Mathematical Reasoning (or) Any 200-level MATH course |
3 |
| BAKING-101 | Specialty Baking and Pastry Techniques ‡ | 3 |
| BAKING-125 | Artisan Breads ‡ | 3 |
| BAKING-129 | Healthy and Natural Baking ‡ | 2 |
| BAKING-130 | Field Experience in Baking and Pastry Arts ‡ | 1 |
| CULMGT-105 | Culinary Math and Cost Control | 3 |
| ENG-196 | Oral/Interpersonal Communication ‡ (or) Any 200-level ENG or SPEECH course |
3 |
|
TOTAL CREDITS |
30 |
‡ Prerequisite required.
Program curriculum requirements are subject to change.
Current MATC students should consult their Academic Program Plan for specific curriculum requirements.
Search for available classes now (link) to see course descriptions, class times and locations.
Already a student? You can visit Self-Service (link) and choose Student Planning to register for classes.
Important Dates
Deadlines and important dates can be found on:
Cost & Aid Deadlines
Also, you can find dates and deadlines on the MATC Events Calendar
Program Outcomes
- Safe use of hand and power tools in the bakery
- Scaling ingredients for accurate portioning
- Mixing and handling batters and doughs
- Applying icing to baked products
- Preparation of fancy breads, dinner rolls, layer cakes, tortes, petit fours and cookies
- Converting standard recipes and portion control formulas
Career Outlook
Graduates typically find employment in retail or commercial bakeries. Employers will expect graduates to safely use equipment, mix batters and doughs, and skillfully prepare and decorate baked products.
POSSIBLE CAREERS
Baker
Cake Decorator
Production Baker
Production Pastry Chef/Cook
Admission Requirements
Ability to lift up to 50 pounds, and the purchase of a uniform and pastry tool kit also are required for this program.
Scholarships
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QUESTIONS?
Creative Arts, Design & Media Academic & Career Pathway
414-297-6004
creativeartspathway@matc.edu