Baking and Pastry Management
69-credit Associate of Applied Science Degree
Develop knowledge and skills in the baking and pastry arts field in this comprehensive, hands-on program. The first year, core courses will focus on ingredients, techniques and production skills. The second year continues skill development and adds management concepts and techniques of production, cost, and staff control in the operation of a bakeshop. Supporting courses cover a range of topics, including hospitality law, food service sanitation, purchasing, and food, beverage and labor cost control.
* (Prerequisites or substitutes may apply to this class.)
View course descriptions of all required courses
View course descriptions of all required courses
109-105 Prchsng for Hspitality Indstry
Explore the decision-making process used in purchasing goods and services, and explore the formulation of product specifications and standards.
109-165 Study of Hospitality Operatns
Observe actual working conditions in food, beverage and lodging establishments. Apply learned principles of management.
314-120 Science of Baking Principles
Apply the scientific concepts and techniques of baking. Study topics such as weights and measures, equipment, baking terminology and the function of ingredients. A baking kit is required and can be purchased from the WCTC Bookstore. A uniform is also required and is available at the WCTC Bookstore.
314-121 Breads and Rolls
Take an in-depth look at the production of breads and rolls. Examine the principles of scaling, mixing, fermentation, proofing and baking while learning about artisan-style breads and rolls, sour starters, bagels, pretzels, crackers, flat breads and other ethnic preparations.
314-122 Principles of Baking
Learn basic baking principles and procedures while exploring techniques for making yeast-based products, quick breads and pies.
314-126 Cookies/Bars/Petit Fours Sec
Cookie production styles and techniques including bagged, rolled, filled and complex cookies. Also, simple and complex bars and petit fours sec.
314-127 Custards/Mousse/Souffle/Fr Des
Custards, mousse (light and heavy), souffle and egg foams, panna cotta and frozen desserts (gelato, ice cream, bombes, sorbet, sherbet). Instruction also covers specialty equipment use, temperature, foam control, application of heat and cold to proteins and fats.
314-128 Artisan Breads
Emphasis on hand-crafted breads with preferments. Includes creating and using preferments (starters, sourdough, cultures), gluten development, aging doughs, simple, complex and multi-grain breads.
314-131 Culinary for Bakers
Basic culinary skills with a focus on bakery/dessert products. Topics include knife skills, knife cuts, cooking methods, sauces and more.
316-110 Applied Food Service Sanitatn
Study the characteristics and transmission of food-borne diseases, and learn how to safely handle food and equipment. Earn a certificate from the Educational Institute of the National Restaurant Association upon completion of the course.
804-123 Math w Business Apps
Cover real numbers, basic operations, linear equations, proportions with one variable, percents, simple interest, compound interest and annuities. Apply math concepts to the purchasing/buying and selling process, and use basic statistics with business/consumer applications.
109-125 Hospitality Law & Liability
Analyze the laws applicable to the ownership and operation of lodging, food service, beverage or other establishments in hospitality.
109-135 Food/Bvrage/Labor Cost Control
Study the financial systems and controls required to efficiently operate a hospitality facility and to handle product and labor costs. Analyze operating costs and their relationship to different types of services.
314-123 Cake Production and Decorating
Prepare a variety of cookies, sponge and specialty cakes, souffles, fruit flans, and layered and molded cakes. Practice the art of decorating using rolled fondant, royal icing, glazing and icing.
314-124 Pastry, Specialty Plated Dsrt
Study fine pastry and specialty dessert production methods and build on knowledge and skills from prior course work to create simple and complex plated desserts, balancing flavors, textures, colors, aromas and plate layout, garnish and presentation for an assortment of menu and service styles.
Learn the handling and production techniques for all types of chocolates, fudges, truffles, cremes, nougats and marzipan. Experiment with presentation.
314-129 Pies, Tarts, Fillings
Topics include flakey and mealy crust, multiple filling styles, soft fill, pre-cooked, raw fill, cream fill, and more. Also, tart assembly and production, alternate pastry and cookie crusts.
314-132 Bakeshop Production
Speed, production planning and skill development in the bakeshop.
316-115 Culinary Nutrition
Develop an understanding of the basic nutrition concepts involved in daily personal diet, and learn cooking principles that aid nutrient retention. Create heart-healthy recipes, and explore the replacement or reduction of saturated fats, excess salt and sugar. Prepare and analyze daily personal diets on a computer and evaluate the printout.
Discuss the major institutions and principles that underlie the contemporary American economic system, and consider topics such as the free enterprise system, supply and demand, circular flow, government involvement, the Federal Reserve System, economic growth and development, the effects of international trade, comparative economic systems and global economics.
314-133 Baking and Pastry Internship
Cooperative Education (Co-Op) is a program where the student learns in structured employment situations under the supervision of a sponsoring business and a coordinating instructor. The course is designed to provide students with practical work experience in an area directly related to their career major. Students are required to work a minimum of 144 hours throughout the co-op assignment. In addition, attendance at regularly scheduled discussion seminars is required. Projects, reports and discussions will relate to the students? employment. NOTE: Students MUST attend both pre-course sessions.
101-105 Accounting Fundamentals
Use a survey approach to learn the accounting process and to gain a general knowledge of the accounting principles and financial accounting procedures applied to business budgeting. This course is for non-accountants.
314-134 Baking Pastry Prod and Mgmt 1
The first of two courses in bakeshop production and management, this course will cover production planning and scheduling, equipment use and planning, retail packaging and sales, and production of multiple products for retail and wholesale use. Emphasis on management, costing, pricing in support of production. Students will also expand their production skills and knowledge base.
317-101 Culinary Suprvision/Leadership
Apply the concepts of total quality management (TQM) to the day-to-day functioning of a food service operation. Examine topics such as team building, work simplification, production meetings, setting standards, equipment layout and facilities.
801-136 English Composition 1
This course is designed for learners to develop knowledge and skills in all aspects of the writing process. Planning, organizing, writing, editing and revising are applied through a variety of activities. Students will analyze audience and purpose, use elements of research, and format documents using standard guidelines. Individuals will develop critical reading skills through analysis of various written documents.
801-196 Oral/Interpersonal Comm
Practice the necessary skills for effective speech delivery, listening, assertiveness, conflict resolution, teamwork and general interpersonal communication.
109-150 Mktg & Sales for Hspitality
Analyze the theories, principles and techniques of hospitality marketing and sales and their applications within the industry. Explore the coordination of all hospitality departments to assure successful marketing.
314-135 Baking Pastry Prod and Mgmt 2
The second of two courses in bakeshop production and management, this course will expand on content from Bakeshop Production and Management 1 expanding on production planning and scheduling, equipment use and planning, retail packaging and sales, and production of multiple products for retail and wholesale use. Emphasis on management, costing, pricing, record keeping, order and inventory control, customer service in support of production. Students will continue to refine their production skills and knowledge base.
809-172 Intro to Diversity Studies
This course draws from several disciplines to reaffirm the basic American values of justice and equality by teaching a basic vocabulary, history of immigration and conquest, principles of transcultural communication, legal liability and the value of aesthetic production to increase the probability of respectful encounters among people. In addition to an analysis of majority/minority relations in a multicultural context, the topics of ageism, religion, sexism, gender differences, sexual orientation, the disabled and the American Disability Act (ADA) are explored. Ethnic relations are studied in global and comparative perspectives.
809-196 Intro to Sociology
Understand the basic concepts of sociology, including culture, socialization, social stratification and multiculturalism, along with the five institutions: family, government, economics, religion and education. Other topics include demography, deviance, technology, environment, social issues, social change, social organization and workplace issues.
809-199 Psychology of Human Relations
Examine the principles of interaction as applied to human relations at home and on the job. Explore topics such as self-concept, personality development, learning, motivation, emotions, stress, human relations processes and special relationships.
Credit Transfer Opportunities
WCTC has agreements with local high schools and various four-year colleges and universities that enable students to transition more seamlessly from high school to WCTC to four-year colleges. Transcripted credit agreements provide high school students the opportunity to take WCTC courses at their high schools. Agreements with four-year colleges enable WCTC graduates in selected programs to transfer credits, often at junior-level standing. Agreements currently in place for this program are listed below.
There are no credit transfer agreements for this program at this time. For more information, contact your academic advisor.
UW-System Credit Transfer
If you are interested in attending a UW-campus, you should contact a transfer representative at the campus you plan to attend. You may also check credit transfer agreements between WCTC and the UW System to tell you which specific courses and general education classes may be accepted.
Important Cautionary Note:
This information is intended as a general description. Please verify the availability and details of the program that interests you with the transfer coordinator at the receiving institution.
Meet your Instructor
- Diploma – Retail Bakery Production, Milwaukee Area Technical College
- Course completion certificates from Le Cordon Bleu, Chocolate and Sugar Showpieces; Kendall College, Fondant and Gumpaste
"I feel an effective instructor inspires passion, knowledge and the mastering of skills to prepare students for a successful career in the real world."