2011-12
Baking and Pastry Arts
Associate in Applied Science Degree — Downtown Milwaukee Campus
Program Code: 10-314-1
This curriculum goes into effect starting summer 2011.
This page was last updated in May 2011.
Overview — The Baking and Pastry Arts program aims to provide students with the expertise necessary to enter the food service industry in entry- to mid-level positions with continued career advancement. Graduates are prepared for high-volume baking production or for positions in establishments with in-house baking and pastry operations as baker, bread baker, pastry chef, pantry cook and sous chef.
Career Outlook — The U.S. Bureau of Labor Statistics Occupational Outlook data show that employment in the food preparation sector is expected to increase by 15.3 percent, adding 138,000 jobs by 2016. In addition, the Bureau of Labor Statistics indicates highly skilled bakers should be especially in demand because of growing demand for specialty products.
Program Learning Outcomes — Employers expect you as a program graduate to possess skills and knowledge in:
• Safe use of hand and power tools in the bakery
• Scaling ingredients
• 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
Preparation for Admission — The following are required for admission to the program:
• A high school diploma or GED
• Demonstration of proficiency in basic skills through a course placement assessment
This program will transfer to one or more four-year institutions.
Possible Careers:
Baker
Bread Baker
Pastry Chef
Pantry Chef
Sous Chef
Related Programs:
Baking Production
Culinary Arts
Hotel/Hospitality
For more information, call 414-297-MATC.
Curriculum effective 2011-2012.
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TECHNICAL STUDIES |
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Credits |
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( ) = Semester Order for Full-Time Students |
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(1) |
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BAKING-120
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Basic Baking Techniques |
3 |
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(1) |
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BAKING-124 |
Scratch Baking |
3 |
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(1) |
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BAKING-122 |
Baking Principles and Ingredient Functions |
3 |
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(1) |
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BAKING-123 |
Cake Decorating, Icing, Pastry Bags |
3 |
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(1) |
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CULART-100 |
Introduction to Food Service/Hospitality |
1 |
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(1) |
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CULMGT-112 |
Food Service Sanitation |
2 |
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(2) |
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BAKING-129 |
Healthy and Natural Baking |
3 |
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(2) |
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BAKING-125 |
Artisan Breads |
3 |
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(2) |
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CULART-104 |
Introduction to Food Service Cost Control |
1 |
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(2) |
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CULART-107 |
Field Experience in Food Service/Baking |
1 |
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(3) |
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BAKING-101 |
Specialty Baking and Pastry Techniques |
3 |
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(3) |
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CULART-101 |
Culinary Skills 1 |
5 |
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(4) |
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HOTEL-133 |
Supervision in the Hospitality Industry |
2 |
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(4)
(4)
(4)
(4)
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BAKING-102
BAKING-126
BAKING-127
BAKING-128
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Hotel and Restaurant Dessert Production
Individual and Production Pastry
Chocolate, Confections, and Sugar Work
Basic and Classical Cakes
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3
3
3
3
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GENERAL STUDIES
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ECON-195 |
Economics |
3 |
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OR |
Any 200-series ECON course |
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ENG-151 |
Communication Skills 1 ‡ |
3 |
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and ENG-152 |
Communication Skills 2 ‡ |
3 |
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OR |
ENG-201 and any 200-series ENG or SPEECH course |
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MATH-107 |
College Mathematics ‡ |
3 |
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OR |
Any 200-series MATH course |
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NATSCI-172
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Basic Nutritional Science
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3
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OR |
Any 200-series NATSCI course |
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PSYCH-199
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Psychology of Human Relations
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3
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OR |
Any 200-series PSYCH course |
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SOCSCI-197
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Contemporary American Society
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3
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OR |
Any 200-series HIST or SOCSCI course |
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TOTAL CREDITS: 66 |
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Program curriculum requirements are subject to change.
NOTE: Students who have not been accepted, or have not decided on a program, may begin with GENERAL STUDIES courses, if course prerequisites have been met.
For course descriptions, class times, locations or to register online, visit INFOnline.
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TEXT ONLY