Friday – January 18, 2019

Baking and Pastry Arts (2017-2018)

Associate in Applied Science Degree
School of Business / Hospitality & Tourism Career Cluster

Downtown Milwaukee Campus
Program Code: 10-314-1

For Information: 414-297-6395
Downtown Milwaukee Campus, 414-297-MATC


Overview — In this program, you will 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 will 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.

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 that will contribute to your success include the 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 Pathway — You can earn the Baking Production technical diploma on your way to completing this associate degree. Contact an MATC advisor for information.


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.


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


Admission Requirements — The following are required for admission to the program:

  • 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


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

Start Dates: August/January
Sixteen-week terms.
This program will transfer to one or more four-year institutions.

Curriculum effective 2017-18. 

Current MATC students should consult their Academic Program Plan for specific curriculum requirements. 





( ) = Semester Order for Full-Time Students






Basic Baking Techniques and Bread Baking ^   


BAKING-124 Scratch Baking ^ 3  
BAKING-122 Baking Principles and Ingredient Functions ^ 3  
BAKING-123 Cake Decorating, Icing and Pastry Bags ^ 3  




Food Service Sanitation ^


BAKING-129 Healthy and Natural Baking ‡ ^ 3  
BAKING-125 Artisan Breads ‡ ^ 3  




Culinary Math and Cost Control ^






Field Experience in Baking and Pastry Arts ‡ ^



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





Culinary Skills for Baking/Hospitality



BAKING-104 Fondant and Gum Paste ‡ 2  
BAKING-102 Hotel and Restaurant Dessert Production ‡ 3  
BAKING-128 Baking and Classical Cakes 1  
BAKING-107 Cafe Operations ‡ 5  
(4)   HOTEL-133 Supervision in the Hospitality Industry 3


BAKING-127 Chocolate, Confections and Sugar Work ‡ 3  








  (or) Any 200-series ECON course    




Communication Skills 1 ‡ ^





and ENG-152

Communication Skills 2 ‡ ^



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




College Mathematics ‡ ^



  (or) Any 200-series MATH course    




Basic Nutritional Science ^



  (or) Any 200-series NATSCI course    




Psychology of Human Relations



  (or) Any 200-series PSYCH course     




Contemporary American Society



      (or) Any 200-series HIST or SOCSCI course    



‡ Prerequisite required.

^ Counts toward earning the Baking Production diploma.

Program curriculum requirements are subject to change.

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

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.

Current MATC students should consult their Academic Program Plan for specific curriculum requirements.


Page updated April 2017.