Baking and Pastry Arts

Baking and pastry arts pic

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 Program

Description

Learn techniques of producing artisan breads, classic pastry, pies, tarts, celebration cakes, confections and showpieces. Throughout the program, students develop professionalism and proficiency in production methods and presentation techniques, as well as cost control and food safety. Students also learn firsthand how to run a successful bakery café operation from both the front and back of the house.

Career Outlook

Throughout the United States, employment in the food preparation sector is expected to increase. Highly skilled bakers should be especially in demand because of the growing demand for specialty products.


Related Programs

Baking and pastry arts pic

Baking and Pastry Arts

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

Hotel hospitality management pic

Hotel/Hospitality Management

Designed specifically for the general hospitality industry, this program emphasizes the education, experience and skill development needed for mid-management/supervisory levels of employment in the hotel/motel industry. Although this is a day program, selected courses are scheduled for evenings and weekends on a rotating basis; accelerated and online options are offered for some courses. You will be required to complete an internship in the course HOTEL-130. Skills and aptitudes necessary for success in the program include a service orientation, willingness to learn, and stamina to work long hours including evenings, weekends and holidays.

Detailed Program Information

Curriculum

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

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

TECHNICAL STUDIES

 

Credits

 

( ) = Semester Order for Full-Time Students

 

 

(1)

 

BAKING-120

Basic Baking ^   

3

(1)
 
BAKING-122
 
Baking Principles and Ingredient Functions ^ 3  
(1)
 
BAKING-123
 
Cake Decorating, Icing and Pastry Bags ^ 3  
(1)
 
BAKING-124
 
Scratch Baking ^ 3  

(1)

 

CULMGT-112

Food Service Sanitation ^

2

 
(2)   BAKING-101

Specialty Baking and Pastry Techniques 1 ‡ ^

3  
(2)
 
BAKING-125 Artisan Breads ‡ ^ 3  

(2)

 

CULMGT-105

Culinary Math and Cost Control ^

3

 

(2)

 

BAKING-129

Healthy and Natural Baking ‡ ^ 

2

 

(2)   BAKING-130 Field Experience in Baking and Pastry Arts ‡ ^  1

 

(3)

 

CULART-125

Culinary Skills for Baking/Hospitality

5

 

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

 

(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

 

‡ 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.

Important Dates

Deadlines and important dates can be found on:
Cost & Aid Deadlines

Also, you can find dates and deadlines on the MATC 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)

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

Learn about scholarship opportunities here.

Learn about Scholarships available for this program here: https://matc.academicworks.com
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Accreditation

Baking and Pastry Arts
American Culinary Federation Education Foundation
Accrediting Commission (ACFEFAC)
180 Center Place Way
St. Augustine, FL 32095
800-624-9458, fax: 904-940-0741
www.acfchefs.org/accreditation

QUESTIONS?

Creative Arts, Design, & Media Pathway Office (Downtown Milwaukee Campus): 414-297-6004

Last updated: 02/03/2020