Baking Production
Technical Diploma — Downtown Milwaukee Campus

Program code: 31-314-2

This curriculum goes into effect with the summer 2008 semester.

This page was last updated in July 2007.

Overview — Baking Production is a two-semester technical diploma program with an objective to assist you in acquiring the skills and knowledge necessary to perform in various areas of the baking industry. Some coursework from other food-related programs may be accepted for advanced standing in this program. This program is accredited by the Retail Bakers’ Association. Program requirements include the completion of an internship (BAKING-331 Baking Internship). A course in professional baking, BAKING-340, is available for additional practical experience in preparing baked goods.

Career Outlook — Upon completion of the technical diploma program, you will receive a certificate from the Retail Bakers of America, recognized in all 50 states. Graduates of the Baking Production program typically find employment in a bakery environment as a potential baker.

Career Preparation and Expected Learning Outcomes — Employers expect you as a job applicant to possess skills and knowledge in:

• Safe use of hand and power tools in the bakery
• Scaling ingredients
• Mixing and handling batters and doughs
• Applying icing to baked products
• Preparation of fancy breads, dinner rolls, layer cakes, tortes, petit fours, and cookies
• Converting standard recipes and portion control formulas

Preparation for Admission — The following are required for admission to the program:

• Demonstration of proficiency in basic skills through a course placement assessment

Reading ability and basic math skills are important. Other aptitudes and attributes that will contribute to your success include full use of hands, arms and fingers; an ability to stand for long periods of time; a willingness to assume responsibility for quality of work; and the ability to get along with fellow workers. A high school diploma or GED is recommended.

Possible Careers:

Baker
Bakery Manager
Bakery Owner/Operator
Cake Decorator
Commercial Baker
Pastry Chef
Scratch Baker

Related Programs:

Culinary Arts
Dietetic Technician
Hotel/Hospitality Management

For more information, call 414-297-MATC.

Curriculum effective 2008-2009.

Hours per Week: r = related, s = shop, c = clinical, o = other

Program curriculum requirements are subject to change.

‡ Prerequisite Required.

For course descriptions, class times, locations or to register online, visit INFOnline