Program Information
-
Location: Downtown Milwaukee Campus
- Pathway: Creative Arts, Design & Media
- Program Code: 10-314-1
- Offering: In-class
- Degree Type: 2-Year Degree (Associate)
- Start Dates: August/January
About the Baking and Pastry Arts Degree
Description
Learn techniques of producing artisan breads, pastries, celebration cakes, confections and showpieces. You will have the opportunity to learn firsthand how to run a successful bakery/café operation from the front and back of the house.
Students completing the Baking and Pastry Arts associate degree technical coursework receive the Certified Pastry Culinarian title from the American Culinary Federation.
Employment in the food preparation sector is expected to increase throughout the United States, including a growing demand for specialty products.
You can earn the Baking Production technical diploma on the way to completing this associate degree.
Additional program details
Coursework emphasizes professionalism in preparation procedures, production methods and presentation, cost control and food safety. You will prepare the items served in the 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 include a willingness to assume responsibility for quality of work; and the ability to work well with others.
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Related Programs
Culinary Arts
This program fuses the art and science of cooking with an introduction to business management. You will learn how to run a food-service operation by participating in the on-campus Cuisine restaurant, International Foods lunch service, and business and industry kitchens.
Hospitality Management
To enter the hotel/motel industry at mid-management or supervisory levels, you will attain the required skills and experience employers seek. Although this is a day program, selected courses are scheduled for evenings and weekends on a rotating basis.
Detailed Program Information
2024-25 Curriculum
| Course | Course Name | Credits |
|---|---|---|
| BAKING-120 | Basic Baking Techniques ‡ ^ | 3 |
| BAKING-122 | Baking Principles and Ingredient Functions ^ | 3 |
| CULART-100 | Introduction to Food Service/Hospitality Industry ‡ | 1 |
| CULART-117 | Nutrition for Culinary Arts ^ | 1 |
| CULART-118 | Sustainable Food Communities | 1 |
| CULMGT-112 | Food Service Sanitation ^ | 2 |
| MATH-134 | Mathematical Reasoning ^ (or) Any 200-level MATH course |
3 |
| BAKING-101 | Specialty Baking and Pastry Techniques ‡ ^ | 3 |
| BAKING-125 | Artisan Breads ‡ ^ | 3 |
| BAKING-129 | Healthy and Natural Baking ‡ ^ | 2 |
| BAKING-130 | Field Experience in Baking and Pastry Arts ‡ ^ | 1 |
| CULMGT-105 | Culinary Math and Cost Control ^ | 3 |
| ENG-195 | Written Communication ‡ ^ (or) ENG-201 English 1 ‡ |
3 |
| BAKING-108 | Hotel and Restaurant Dessert Production ‡ | 2 |
| BAKING-113 | Cake Decorating, Icing and Fondant ‡ | 3 |
| BAKING-131 | Baking and Classical Cakes ‡ | 2 |
| CULART-109 | Garde Manger 1 ‡ | 1 |
| CULART-116 | Mise en Place/Culinary Fundamentals ‡ | 2 |
| CULART-122 | Stocks, Soups and Sauces ‡ | 1 |
| ENG-196 | Oral/Interpersonal Communication ‡ ^ (or) Any 200-level ENG or SPEECH course |
3 |
| SOCSCI-103 | Think Critically and Creatively (or) Any 200-level SOCSCI or HIST course |
3 |
| BAKING-107 | Café Operations ‡ | 5 |
| BAKING-127 | Chocolate, Confections and Sugar Work ‡ | 3 |
| HOTEL-133 | Supervision in Hospitality Industry | 3 |
| PSYCH-199 | Psychology of Human Relations (or) Any 200-level PSYCH course |
3 |
|
TOTAL CREDITS |
60 |
‡ Prerequisite required.
^ Counts toward earning the Baking Production technical diploma.
Program curriculum requirements are subject to change.
This Associate in Applied Science program will transfer to one or more four-year institutions.
Current MATC students should consult their Academic Program Plan for specific curriculum requirements.
Search for available classes now (link) to see course descriptions, class times and locations.
Already a student? You can visit Self-Service (link) and choose Student Planning to register for classes.
Important Dates
Deadlines and important dates can be found on:
Cost & Aid Deadlines
Also, you can find dates and deadlines on the MATC Events Calendar
Program Outcomes
- Demonstrate baking and pastry skills
- Apply principles of safety and sanitation in food service operations
- Apply principles of nutrition
- Analyze food service financial information
- Apply supervision skills
- Relate food service operations to sustainability
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.
Culinary & Baking Program Graduate Fact Sheet 2019-20 (pdf)
POSSIBLE CAREERS
Pastry Cook
Pastry Chef
Chocolatier/Confectioner
Research and Development Pastry Chef
Food Stylist
Artisan Bread Baker
Bakery Manager
Bakery Owner
Ice Cream Maker
Food Writer/Photographer
Pastry Manufacturing/Sales
Admission Requirements
Ability to lift up to 50 pounds, and the purchase of a uniform and pastry tool kit also are required for this program.
Scholarships
Accreditation
This program is accredited by the American Culinary Federation Education Foundation Accrediting Commission (ACFEFAC), 180 Center Place Way, St. Augustine, FL 32095; 904-824-4468; www.acfchefs.org/accreditation.
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Use the buttons below to get more information, visit the college or apply now.
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QUESTIONS?
Creative Arts, Design & Media Academic & Career Pathway
414-297-6004
creativeartspathway@matc.edu