Friday – August 23, 2019

Baking and Pastry Arts (2019-2020)

Associate in Applied Science Degree
School of Business / Hospitality & Tourism Career Cluster

Downtown Milwaukee Campus
Program Code: 10-314-1


For Information: 414-297-6395
Downtown Milwaukee Campus, 414-297-MATC

This program is accredited through 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.

 

Overview — 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.

Students need the ability to lift up to 50 pounds, and they will be required to purchase a pastry tool kit and uniform.

 

Career Pathway — You can earn the Baking Production technical diploma on your way to completing this associate degree. Contact an MATC advisor for information.

 

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.

 

Graduate Summary Information
View Culinary Programs Graduate information (pdf)

 

Program Learning 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


Admission Requirements 

  • High school diploma or GED
  • Ability to lift up to 50 pounds, and the purchase of a uniform and pastry tool kit also are required for this program

 

Possible Careers
Pastry Cook
Pantry Chef
Sous Chef
Executive Pastry Chef
Chocolatier

 

Related Programs
Baking Production
Culinary Arts
Hotel/Hospitality Management


Start Dates: August/January
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.


Page updated April 2019.