Baking and Pastry Production

Baking and Pastry Technical Diploma

Program Code: 31-314-3

For more information: wctc.edu/baking-pastry

Professional bakers possess the skills and creativity necessary to prepare everything from artisan breads to decadent desserts. Focus on baking concepts, principles and techniques, and devote more than 500 hours to lab course time gaining hands-on practice. Learn to prepare specialty breads, desserts and pastries, and refine techniques in cake production and decorating.

The minimum required course grades and program grade point average (GPA) for students under this catalog are:

Core Courses = C
Program GPA = 2.0

Build your degree along a career pathway. Start with a couple of courses or an entry-level credential to enter the job market in your area of interest, then continue with higher credentials on your educational path for job advancement and higher wages.

Career Pathway

This WCTC program prepares students to obtain the required licensure to be employed/practice in the state of Wisconsin. The College does not guarantee its curriculum matches the requirements for preparation, examinations, or licensure for other states.

Program Outcomes

Apply principles of safety and sanitation in food service operations.
Apply principles of nutrition.
Demonstrate baking and pastry skills.
Apply leadership skills in the bake shop.

Critical Life Skills

To help our students prepare for success in a workplace and society that is increasingly global, multi-cultural, and collaborative, all students are given opportunities to develop and demonstrate Critical Life Skills, both in and out of the classroom. The following Critical Life Skills are learning outcomes for WCTC students.

Communication: Demonstrate appropriate communication.
Critical Thinking/Problem Solving: Demonstrate critical thinking skills to analyze situations and solve problems.
Relationships: Demonstrate effective interpersonal skills.
Self-management: Demonstrate responsible and respectful behavior.

Listed below are the required courses for the program. To view the recommended sequence for taking courses click on the plan of study tab(s) above. Work with your Academic Advisor to design a program plan!

View your Program Matrix to find out when each course will be offered (term and time of day).

Course List
Code	Title	Credits
Core Courses
109-103	Intro to Hospitality	1
109-125	Hospitality Law & Liability	3
Approved Substitute: 102-160
109-155	Employee Relation & Leadership	3
314-120	Science of Baking Principles	2
314-123	Cake Production and Decorating	2
314-131	Culinary for Bakers	2
Approved Substitute: 316-100
314-140	Fundamentals of Baking 1	2
Approved Substitutes: 314-122 AND 314-121
314-141	Fundamentals of Baking 2	2
Approved Substitutes: 314-128 AND 314-126
314-142	Custard, Mousse, Plate Dessert	2
Approved Substitutes: 314-127 AND 314-124
314-143	Pies, Tarts and Confections	2
Approved Substitutes: 314-129 AND 314-125
314-149	Baking Production	2
Approved Substitute: 314-132
316-110	Applied Food Service Sanitatn	1
316-115	Culinary Nutrition	2
Total Credits		26

Plan of Study Grid
First Year
Fall Term 1		Credits
314-131	Culinary for Bakers ^{This course will run 16 weeks.}	2
314-120	Science of Baking Principles ^{This course will run 4 weeks.}	2
314-140	Fundamentals of Baking 1 ^{This course will run 4 weeks.}	2
316-110	Applied Food Service Sanitatn	1
	Credits	7
Fall Term 2
109-103	Intro to Hospitality	1
314-141	Fundamentals of Baking 2 ^{This course will run 4 weeks.}	2
314-142	Custard, Mousse, Plate Dessert ^{This course will run 4 weeks.}	2
	Credits	5
Spring Term 1
109-155	Employee Relation & Leadership	3
314-123	Cake Production and Decorating ^{This course will run 4 weeks.}	2
316-115	Culinary Nutrition ^{This course will run 4 weeks.}	2
	Credits	7
Spring Term 2
109-125	Hospitality Law & Liability	3
314-143	Pies, Tarts and Confections ^{This course will run 4 weeks.}	2
314-149	Baking Production ^{This course will run 4 weeks.}	2
	Credits	7
	Total Credits	26

Baking and Pastry Production

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