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.

Required Courses

First Semester
 Course NumCourse NameCredits
 109-105 Prchsng for Hspitality Indstry2 *
 109-165 Study of Hospitality Operatns2 *
 314-120 Science of Baking Principles2 *
 314-121 Breads and Rolls1 *
 314-122 Principles of Baking1 *
 314-126 Cookies/Bars/Petit Fours Sec1 *
 314-127 Custards/Mousse/Souffle/Fr Des1 *
 314-128 Artisan Breads1 *
 314-131 Culinary for Bakers2 *
 316-110 Applied Food Service Sanitatn1 *
 804-123 Math w Business Apps3+*
Total Semester Credits
Second Semester
 Course NumCourse NameCredits
 109-125 Hospitality Law & Liability3 *
 109-135 Food/Bvrage/Labor Cost Control3 *
 314-123 Cake Production and Decorating2 *
 314-124 Pastry, Specialty Plated Dsrt1 *
 314-125 Confections1 *
 314-129 Pies, Tarts, Fillings1 *
 314-132 Bakeshop Production1 *
 316-115 Culinary Nutrition2 *
 809-195 Economics3+*
Total Semester Credits
Summer Semester
 Course NumCourse NameCredits
 314-133 Baking and Pastry Internship3 *
Total Semester Credits
Third Semester
 Course NumCourse NameCredits
 101-105 Accounting Fundamentals3  
 314-134 Baking Pastry Prod and Mgmt 14 *
 317-101 Culinary Suprvision/Leadership3 *
 801-136 English Composition 13+*
 801-196 Oral/Interpersonal Comm3+ 
Total Semester Credits
Fourth Semester
 Course NumCourse NameCredits
 109-150 Mktg & Sales for Hspitality3 *
 314-135 Baking Pastry Prod and Mgmt 24 *
 809-172 Intro to Diversity Studies3 *
 809-196 Intro to Sociology3+*
 809-199 Psychology of Human Relations3 *
Total Semester Credits
+ (Proficiency Exam Available)
* (Prerequisites or substitutes may apply to this class.)

View available courses for this term

View course descriptions of all required courses

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

Program instructor, Michelle Gasparek

Michelle Gasparek


  • Diploma – Retail Bakery Production, Milwaukee Area Technical College


  • Course completion certificates from Le Cordon Bleu, Chocolate and Sugar Showpieces; Kendall College, Fondant and Gumpaste

Teaching Philosophy

"I feel an effective instructor inspires passion, knowledge and the mastering of skills to prepare students for a successful career in the real world."