Tuesday – November 12, 2019
Baking and Pastry Arts
Downtown Milwaukee Campus
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.
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; fax: 904-940-0741; www.acfchefs.org/accreditation.
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.
Career Pathway: You can earn the Baking Production technical diploma on your way to completing this associate degree.
Program Code: 10-314-1
Start Dates: August/January
Special Admission Requirements: Purchase of pastry tool kit and uniform required. Also must be able to lift 50 pounds.
Career Cluster: Hospitality & Tourism
Detailed Program Information