2010-2011
Baking Production
Technical Diploma — Downtown Milwaukee Campus
Program Code: 31-314-2
This curriculum goes into effect with the summer 2010 semester.
This page was last updated in February 2010.
Overview — Baking Production is a two-semester technical diploma program with an objective to assist you in acquiring the skills and knowledge necessary to perform in various areas of the baking industry. Some coursework from other food-related programs may be accepted for advanced standing in this program. Students who complete this diploma program will have completed the first two semesters of the Baking and Pastry Arts associate degree program.
Career Outlook — Graduates of the Baking Production program typically find employment in a bakery environment as a potential baker.
Program Learning Outcomes — Employers expect you as a job applicant 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:
- Demonstration of proficiency in basic skills through a course placement assessment
Reading ability and basic math skills are important. Other aptitudes and attributes that will contribute to your success include full use of hands, arms and fingers; an ability to stand for long periods of time; a willingness to assume responsibility for quality of work; and the ability to get along with fellow workers. A high school diploma or GED is required.
Possible Careers:
Baker
Bakery Manager
Bakery Owner/Operator
Cake Decorator
Commercial Baker
Pastry Chef
Scratch Baker
Related Programs:
Baking and Pastry Arts
Culinary Arts
Hotel/Hospitality Management
For more information, call 414-297-MATC.
Curriculum effective 2010-2011.
|
SIXTEEN-WEEK TERMS |
Credits |
|
BAKING-120 |
Basic Baking Techniques |
3 |
|
BAKING-121 |
Introduction to Bread Baking |
3 |
|
BAKING-122 |
Baking Principles and Ingredient Functions |
3 |
|
BAKING-123 |
Cake Decorating, Icing, and Pastry Bags |
3 |
|
CULART-100 |
Introduction to Food Service/Hospitality Industry |
1 |
|
ENG-151 |
Communication Skills 1 |
3 |
|
BAKING-124 |
Scratch Baking |
3 |
|
BAKING-125 |
Artisan Breads |
3 |
|
CULART-104 |
Introduction to Food Service Cost Control |
1 |
|
CULART-107 |
Field Experience in Food Service/Baking |
1 |
|
CULMGT-112 |
Food Service Sanitation |
2 |
|
ENG-152 |
Communication Skills 2 |
3 |
|
MATH-106 |
Introduction to College Math |
3 |
|
NATSCI-172 |
Basic Nutritional Science |
3 |
|
|
|
|
|
TOTAL CREDITS: 35 |
|
Program curriculum requirements are subject to change.
‡ Prerequisite required.
For course descriptions, class times, locations or to register online, visit INFOnline
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TEXT ONLY