Tuesday – July 22, 2014

 

Baking and Pastry Arts
Associate in Applied Science Degree
School of Business
Downtown Milwaukee Campus
Program Code: 10-314-1


For Information:
414-297-MATC

Overview — In this program, you'll be introduced to the techniques of producing artisan breads, classic pastry, pies, tarts and petits fours, celebration cakes, confections and showpieces. Throughout the program, students develop professionalism and proficiency in preparation procedures, production methods and presentation techniques for pastry, baked goods and desserts, as well as cost control and food safety.

You'll learn firsthand how to run a successful bakery café operation from both the front and back of the house, and then prepare the breads, soups, salads, sandwiches, plated desserts, chocolates and confections for the MATC Baking and Pastry Arts student-operated 6th Street Café.


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; ability to lift up to 50 pounds; a willingness to assume responsibility for quality of work; and the ability to work well with others.


Students will be required to purchase a pastry tool kit and uniform.

 

Career Outlook — The U.S. Bureau of Labor Statistics Occupational Outlook data show that employment in the food preparation sector is expected to increase. Highly skilled bakers should be especially in demand because of growing demand for specialty products.

 

Added Career Value — Students can earn the Baking Production technical diploma while completing this associate degree.


Program Learning Outcomes — Employers expect graduates 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

Possible Careers:

Pastry Cook
Pantry Chef
Sous Chef
Executive Pastry Chef
Chocolatier

Related Programs:
Baking Production
Culinary Arts
Culinary Management
Hotel/Hospitality Management


Start Dates: July/August/January

This program will transfer to one or more four-year institutions.

Curriculum effective 2014-15. 

TECHNICAL STUDIES

 

Credits

 

( ) = Semester Order for Full-Time Students

 

 

(1)


BAKING-120

Basic Baking Techniques and Bread Baking ^   

3

 


(1)

 

BAKING-124

Scratch Baking ^

3

 

 

(1)

 

BAKING-122

Baking Principles and Ingredient Functions ^

3

 

 

(1)   BAKING-123 Cake Decorating, Icing and Pastry Bags ^
      3
 

 

(1)


BAKING-119

Retail Baking Operations ^

2

 


(1)


CULMGT-112

Food Service Sanitation ^

      1

 


(2)

 

BAKING-129

Healthy and Natural Baking ^

2

 

 

(2)

 

BAKING-125

Artisan Breads ^

3

 

 

(2)


CULMGT-105

Culinary Math and Cost Control ^

3

 


(2)


BAKING-130

Field Experience in Baking and Pastry Arts ^

1

 


(2)   BAKING-101 Specialty Baking and Pastry Techniques 1 ^
      3

 

 

(3)


CULART-125

Culinary Skills for Baking/Hospitality

5

 


(3)

 

BAKING-104

Fondant and Gum Paste

2

 

 

(3)

 

BAKING-102

Hotel and Restaurant Dessert Production

3

 

 

(4)   HOTEL-133 Supervision in the Hospitality Industry
      2

 

 
(4)   BAKING-105 Cafe Operations 1
      4
 

 

(4)   BAKING-106 Cafe Operations 2
      2
 

 

(4)   BAKING-127 Chocolate, Confections and Sugar Work
      3
 

 


 
GENERAL STUDIES

 

 



ECON-195

Economics

3





(or) Any 200-series ECON course



           

 

 

ENG-151

Communication Skills 1 ‡ ^

3

 

 

 

and ENG-152

Communication Skills 2 ‡ ^

3

 

 

 

 

(or) ENG-201 and any 200-series ENG or SPEECH course

 

 

           

 


MATH-107

College Mathematics ‡ ^

3

 

 

 


(or) Any 200-series MATH course

 

 

           

 

 


NATSCI-172


Basic Nutritional Science ^


3

 

 

 


(or) Any 200-series NATSCI course

 

 

           

 

 


PSYCH-199


Psychology of Human Relations


3

 

   


(or) Any 200-series PSYCH course 

   
           

 

 


SOCSCI-197


Contemporary American Society


3

 

 

 

 

(or) Any 200-series HIST or SOCSCI course

 

 

 TOTAL CREDITS: 69

 

^ Counts toward the Baking Production diploma program.
‡ Prerequisite required.

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.

 

Page updated June 2014.