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 Baking and Pastry Arts Degree


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.

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

acf chef's logoStudents completing the Baking and Pastry Arts associate degree technical coursework receive the Certified Pastry Culinarian title from the American Culinary Federation.

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.

Related Programs

Culinary Arts photo of person working in kitchen

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.

Hotel hospitality management pic

Hospitality Management

(formerly Hotel/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

2020-21 Curriculum

Semester Course Course Name Credits
(1) BAKING-120 Basic Baking Techniques ‡ ^ 3
(1) BAKING-122 Baking Principles and Ingredient Functions ^ 3
(1) CULART-100 Introduction to Food Service/Hospitality Industry ‡ 1
(1) CULART-117 Nutrition for Culinary Arts ^ 1
(1) CULART-118 Sustainable Food Communities 1
(1) CULMGT-112 Food Service Sanitation ^ 2
(1) MATH-134 Mathematical Reasoning ^
(or) Any 200-level MATH course
(2) BAKING-101 Specialty Baking and Pastry Techniques 1 ‡ ^ 3
(2) BAKING-125 Artisan Breads ‡ ^ 3
(2) BAKING-129 Healthy and Natural Baking ‡ ^ 2
(2) BAKING-130 Field Experience in Baking and Pastry Arts ‡ ^ 1
(2) CULMGT-105 Culinary Math and Cost Control ^ 3
(2) ENG-195 Written Communication ^
(or) ENG-201 English 1 ‡
(3) BAKING-108 Hotel and Restaurant Dessert Production ‡ 2
(3) BAKING-113 Cake Decorating, Icing and Fondant ‡  3
(3) BAKING-131 Baking and Classical Cakes ‡ 2
(3) CULART-109 Garde Manger 1 ‡ 1
(3) CULART-116 Mise en Place/Culinary Fundamentals ‡ 2
(3) CULART-122 Stocks, Soups and Sauces ‡ 1
(3) 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
(4) BAKING-107 Café Operations ‡ 5
(4) BAKING-127 Chocolate, Confections and Sugar Work ‡ 3
(4) HOTEL-133 Supervision in Hospitality Industry 3
(4) PSYCH-199 Psychology of Human Relations 
(or) Any 200-level PSYCH course



( ) Semester order for full-time students.
‡ 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.

To see course descriptions, class times, locations or to register online:
Students already enrolled in an MATC program can visit Self Service Student Planning.
All others can access this information through INFOnline.

2020-2021 Program Card

View/print the program card: front (jpg) | back (jpg)

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)

Pastry Chef
Cake Decorator
Bakery Manager
Bakery Owner

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.


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This program is accredited by the American Culinary Federation Education Foundation Accrediting Commission (ACFEFAC), 180 Center Place Way, St. Augustine, FL 32095; 800-624-9458 or


Creative Arts, Design & Media Academic & Career Pathway

Downtown Milwaukee Campus, C Building, Room C210
Mequon Campus, Room A108-110
Oak Creek Campus, Room A121
West Allis Campus, Room 103

Last updated: 08/31/2020