Saturday – January 19, 2019

Baking Production (2017-2018)

Technical Diploma
School of Business / Hospitality & Tourism Career Cluster

Downtown Milwaukee Campus
Program Code: 31-314-2

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

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 — After earning this technical diploma, your credits can be applied toward completing the Baking and Pastry Arts associate degree. Contact an MATC advisor for information.

Career Outlook — Graduates 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.

View gainful employment data about this program


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:

  • A high school diploma or GED
  • Demonstration of proficiency in basic skills through a course placement assessment


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

Related Programs
Baking and Pastry Arts
Culinary Arts
Hotel/Hospitality Management


Start Dates: August/January

Curriculum effective 2017-18. 

Current MATC students should consult their Academic Program Plan for specific curriculum requirements.
( ) = Semester Order for Full-Time Students.



(1)  BAKING-120

Basic Baking Techniques and Bread Baking


(1)  BAKING-124

Scratch Baking


(1)  BAKING-122

Baking Principles and Ingredient Functions


(1)  BAKING-123

Cake Decorating, Icing and Pastry Bags


(1)  CULMGT-112

Food Service Sanitation


(1)  ENG-151

Communication Skills 1 ‡


  (or) ENG-201 English 1 ‡  

(1)  NATSCI-172

Basic Nutritional Science

  (or) Any 200-series NATSCI course

(2)  BAKING-125

Artisan Breads ‡


(2)  CULMGT-105

Culinary Math and Cost Control


(2)  BAKING-130

Field Experience in Baking and Pastry Arts ‡


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

(2)  BAKING-129

Healthy and Natural  Baking ‡


(2)  MATH-107

College Mathematics ‡


  (or) Any 200-series MATH course
(2)  ENG-152 Communication Skills 2 ‡


  (or) Any 200-series ENG or SPEECH course



‡ Prerequisite required.

Program curriculum requirements are subject to change.

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

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


Page updated April 2017.