Friday – December 26, 2014

 

Baking Production

Technical Diploma
School of Business
Downtown Milwaukee Campus
Program Code: 31-314-2


For Information: 414-297-MATC

Overview — This program is designed to prepare you to produce and prepare pies, cookies, cakes, breads, rolls, desserts and other baked goods in a variety of baking environments, such as independent and in-store bakeries as well as large commercial bakeries, restaurants and hotels. Students earning this diploma program will have completed the first two semesters of the Baking and Pastry Arts associate degree program.

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 — Graduates of the Baking Production program typically find employment in a bakery environment. Employers will expect graduates to safely use equipment, mix batters and doughs, and skillfully prepare and decorate baked products.

 

Added Career Value — After earning this diploma, the credits can be applied toward completing the Baking and Pastry Arts 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:

Baker
Bakery Manager
Bakery Owner/Operator
Cake Decorator
Commercial Baker
Scratch Baker


Related Programs:

Baking and Pastry Arts
Culinary Arts
Hotel/Hospitality Management

 

Start Dates: July/August/January

Curriculum effective 2014-15.

SIXTEEN-WEEK TERMS 

Credits

BAKING-120

Basic Baking Techniques and Bread Baking

3

BAKING-124

Scratch Baking

 3

BAKING-122

Baking Principles and Ingredient Functions

 3

BAKING-123

Cake Decorating, Icing and Pastry Bags

 3

BAKING-119

Retail Baking Operations

 2

BAKING-101

Specialty Baking and Pastry Techniques 1

 3

ENG-151

Communication Skills 1 ‡

 3 

BAKING-125

Artisan Breads

 3

CULMGT-105

Culinary Math and Cost Control

 3

CULMGT-112

Food Service Sanitation

 1

BAKING-129

Healthy and Natural Baking

 2

MATH-107

College Mathematics ‡

 3

NATSCI-172

Basic Nutritional Science

 3

ENG-152 Communication Skills 2 ‡

 3

TOTAL CREDITS: 38

 

‡ Prerequisite required.

Program curriculum requirements are subject to change.

For class times and locations or to register online, visit INFOnline.

 

Page updated June 2014.