Baking and Pastry Production

26-credit Technical Diploma

In this intensive, hands-on program, develop knowledge and skills for preparing artisan breads, frozen desserts and pastries; refine techniques in cake production and decorating learn other techniques. Spend 576 hours of lab time in the kitchen developing skills in baking principles and advanced skills by creating a variety of products.

Review gainful employment information.

Required Courses

First Semester
 Course NumCourse NameCredits
 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 *
Total Semester Credits
Second Semester
 Course NumCourse NameCredits
 109-125 Hospitality Law & Liability3 *
 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 *
 317-101 Culinary Suprvision/Leadership3 *
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.

High School Transfer Opportunities

WCTC Course

WCTC Credits Awarded

316-110 Applied Food Service Sanitatn 1
316-115 Culinary Nutrition 2

Four Year College Transfer Opportunities

There are currently no college credit agreements for Baking & Pastry Production. 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."