Baking Production

Baking Production picture

Program Information

  • Location: Downtown Milwaukee Campus
  • Pathway: Creative Arts, Design & Media
  • Program Code: 31-314-2
  • Offering: In-class
  • Degree Type: Technical Diploma
  • Start Dates: August/January

About the Baking Production Diploma


Learn to produce and prepare pies, cookies, cakes, breads and other goods in a variety of baking environments, such as in-store and independent bakeries, large commercial bakeries and restaurants.

Graduates typically find employment in retail or commercial bakeries. Employers will expect graduates to safely use equipment, to mix batters and doughs, and to skillfully decorate baked goods.

Your credits can be applied toward completing the Baking and Pastry Arts associate degree.

Additional program details: 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

Baking and pastry arts pic

Baking and Pastry Arts

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.

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.

Detailed Program Information

2021-22 Curriculum

Course Course Name Credits
BAKING-120 Basic Baking Techniques ‡ 3
BAKING-122 Baking Principles and Ingredient Functions 3
CULART-117 Nutrition for Culinary Arts 1
CULMGT-112 Food Service Sanitation 2
ENG-195 Written Communication 
(or) ENG-201 English 1 ‡
MATH-134 Mathematical Reasoning 
(or) Any 200-level MATH course
BAKING-101 Specialty Baking and Pastry Techniques 1 ‡ 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-196 Oral/Interpersonal Communication
(or) Any 200-level ENG or SPEECH course



‡ Prerequisite required.

Program curriculum requirements are subject to change.

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.

2021-2022 Program Card

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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

  • Safe use of hand and power tools in the bakery
  • Scaling ingredients for accurate portioning
  • 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

Career Outlook

Graduates typically find employment in retail or commercial bakeries. Employers will expect graduates to safely use equipment, mix batters and doughs, and skillfully prepare and decorate baked products.


Cake Decorator
Production Baker
Production Pastry Chef/Cook


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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Creative Arts, Design & Media Academic & Career Pathway


Last updated: 08/25/2021