Printed on 4/17/2024

Baking & Pastry Management

10-314-2 Associate Degree (AAS) Part Time, Full Time 60 Credits Financial Aid Eligible Time of Day: Day Location*: Appleton

*If general education courses are required, they may be available at multiple locations.

Develop knowledge and skills in the baking and pastry field in this hands-on program. Your first-year baking courses focus on ingredients, techniques and production skills in relation to bread, doughs, pastries, pies, tarts, cakes and confections. Your second-year courses focus on enhanced skill development and management concepts including production, cost and staffing bakeshop operations. Supporting courses cover a range of topics, including hospitality supervision, catering, food service sanitation, purchasing and management cost controls.

COURSE LIST

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Course list for reference only. Current students please refer to your individualized program plan or see your advisor.
**Outside effort hours are an estimate based on state standards, and may vary from person to person.

    Technical Studies (45 Credits)

    Course Title
    Course Number
    Credits
    Instructional Hours
    Outside Effort Hours**
    Prior Learning Credit Eligibility
  • Hospitality Sales and Promotion
    10-109-125
    2Credit
    36
    72
    N/A

    • Instructional Hours: 36
    • Outside Effort Hours: 72
    • Course Number: 10109125
    • Credits: 2.00

    Covers sales and promotion in the hospitality industry. The emphasis is on promoting hospitality entities to attract new customers, selling principles and merchandising techniques for products and services, and innovative ways to maintain the interest of existing customers.

    Prereq: Student has completed or is in process of completing ALL of the following:

    OR ALL of the following:

    • Student is not in progress in Associate Degree, Apprenticeship, or Technical Diploma (31 or 32 level)

  • Introduction to Hospitality
    10-109-152
    3Credit
    54
    108
    N/A

    • Instructional Hours: 54
    • Outside Effort Hours: 108
    • Course Number: 10109152
    • Credits: 3.00

    Introduces various aspects of the hospitality industry including lodging, food service, tourism and customer service. Students evaluate potential internship and career opportunities as they explore topics including professionalism, ethics & etiquette.

  • Artisan Breads and Rolls
    10-314-109
    2Credit
    54
    54
    N/A

    • Instructional Hours: 54
    • Outside Effort Hours: 54
    • Course Number: 10314109
    • Credits: 2.00

    Offers an in-depth look at the production of breads and rolls. Learners study the principles involved in fermentation, mixing, scaling, proofing and baking. The following items are produced: artisan style breads and rolls, gluten-free breads, sour starters, bagels, pretzels, crackers, flat breads and multiple ethnic foods.

    Prereq: Student has completed or is in process of completing ALL of the following:

    • CULINARY 10316170 - Science of Baking

  • Baking Essentials
    10-314-110
    2Credit
    36
    72
    N/A

    • Instructional Hours: 36
    • Outside Effort Hours: 72
    • Course Number: 10314110
    • Credits: 2.00

    Applies the basic principles involved in the purchase, preparation and use of food stuffs as it pertains to bakery and pastry. The proper identification and use of equipment, correct measuring techniques, and baker percentages are covered. Students will calculate math challenges using typical bakery scenarios.

    Coreq: Student has completed or is simultaneously enrolling in ALL of the following:

    • CULINARY 10316170 - Science of Baking

  • Advanced Cake Decorating 1
    10-314-111
    1Credit
    36
    18
    N/A

    • Instructional Hours: 36
    • Outside Effort Hours: 18
    • Course Number: 10314111
    • Credits: 1.00

    Focuses on advanced methods of cake decorations through a multitude of mediums. The student will explore specialty cakes through production and learn of their history. There will also be a focus on the design process, structure, and color wheel using a variety of tools and materials.

    Coreq: Student has completed or is simultaneously enrolling in ALL of the following:

    • CULINARY 10316172 - Cake Production

  • Baking and Pastry Operations 1
    10-314-112
    3Credit
    126
    54
    N/A

    • Instructional Hours: 126
    • Outside Effort Hours: 54
    • Course Number: 10314112
    • Credits: 3.00

    Introduces basic concepts for front of house and back of house production and operations. The student run retail space will focus on customer service, equipment uses, production, and will showcase bakery items prepared by students.

    Prereq: Student has completed or is in process of completing ALL of the following:

    • CULINARY 10316170 - Science of Baking

  • Baking Industry Experience
    10-314-113
    1Credit
    72
    0
    N/A

    • Instructional Hours: 72
    • Outside Effort Hours: 0
    • Course Number: 10314113
    • Credits: 1.00

    Provides the student the opportunity to investigate and learn through structured, hands-on experiences in the bakery and pastry industry out in the workforce with a mentor.

    Prereq: Student has completed or is in process of completing ANY of the following options:

    • CULINARY 10316121 - Baking Basics

    • CULINARY 10316122 - Baking Techniques

  • Plated Desserts
    10-314-114
    1Credit
    36
    18
    N/A

    • Instructional Hours: 36
    • Outside Effort Hours: 18
    • Course Number: 10314114
    • Credits: 1.00

    Applies knowledge gained in pastry, confections, cakes, and specialty dessert methods to create composed plated desserts. Focuses on balancing flavors, textures, colors, and aromas while mastering plate composition, garnish, and sauces for classical, modern, restaurant, and competition style desserts.

    Prereq: Student has completed or is in process of completing ALL of the following:

    • CULINARY 10316173 - Confections

  • Advanced Cake Decorating 2
    10-314-115
    1Credit
    36
    18
    N/A

    • Instructional Hours: 36
    • Outside Effort Hours: 18
    • Course Number: 10314115
    • Credits: 1.00

    Applies knowledge gained in Cake Production and Advanced Cake Decorating 1 to create multiple tiered and specialty cakes. Students will balance flavors, textures, colors, and aromas while mastering dimensional design and layout using a variety of tools and materials.

    Prereq: Student has completed or is in process of completing ALL of the following:

    • CULINARY 10314111 - Advanced Cake Decorating 1

  • Chocolate
    10-314-116
    1Credit
    36
    18
    N/A

    • Instructional Hours: 36
    • Outside Effort Hours: 18
    • Course Number: 10314116
    • Credits: 1.00

    Delves into everything chocolate, including the tempering process. Students learn about the handling and production of all types of chocolate, seasonal treats, modeling chocolate and chocolate sculpture.

    Prereq: Student has completed or is in process of completing ANY of the following options:

    • CULINARY 10316173 - Confections

    • Instructor Consent

  • Healthy and Natural Baking
    10-314-117
    1Credit
    36
    18
    N/A

    • Instructional Hours: 36
    • Outside Effort Hours: 18
    • Course Number: 10314117
    • Credits: 1.00

    Takes students’ knowledge of ingredients and their functions/properties and continues into recipe modification for a healthier and more natural outcome. The student will delve into special dietary needs through the production of baked goods.

    Prereq: Student has completed or is in process of completing ALL of the following:

    • CULINARY 10316170 - Science of Baking

  • Baking and Pastry Operations 2
    10-314-118
    3Credit
    126
    54
    N/A

    • Instructional Hours: 126
    • Outside Effort Hours: 54
    • Course Number: 10314118
    • Credits: 3.00

    Expands on Baking and Pastry Operations 1 for front of house and back of house. Moving forward in the retail space the student will continue with customer service, equipment use and production. The student will also have an emphasis on management, scheduling production and operations, costing, pricing, as well as order and inventory control.

    Prereq: Student has completed or is in process of completing ALL of the following:

    • CULINARY 10314112 - Baking and Pastry Operations 1

    Coreq: Student has completed or is simultaneously enrolling in ALL of the following:

    • CULINARY 10316141 - Food, Beverage and Labor Cost​

  • Food Production, Introduction to
    10-316-101
    3Credit
    72
    90
    N/A

    • Instructional Hours: 72
    • Outside Effort Hours: 90
    • Course Number: 10316101
    • Credits: 3.00

    Introduces quantity food production to the non-culinary student. Topics include preparation of a variety of menu items, equipment use, cooking methods and terminologies, recipe conversion and the essentials of timing and coordination of service.

    Coreq: Student has completed or is simultaneously enrolling in ANY of the following options:

    • CULINARY 10316118 - Sanitation for Food Service Op

    • Student is not in progress in Associate Degree, Apprenticeship, or Technical Diploma (31 or 32 level)

  • Sanitation for Food Service Operations
    10-316-118
    1Credit
    18
    36

    • Instructional Hours: 18
    • Outside Effort Hours: 36
    • Course Number: 10316118
    • Credits: 1.00

    Focuses on the development of skills to follow sanitation and hygiene provisions in state codes. The Servsafe certification test is included.

  • Nutrition for Culinary Arts
    10-316-119
    1Credit
    18
    36
    N/A

    • Instructional Hours: 18
    • Outside Effort Hours: 36
    • Course Number: 10316119
    • Credits: 1.00

    Focuses on the six major nutrients (carbohydrates, proteins, fats, minerals, vitamins and water) and how each is used by the body. The planning of well-balanced diets and the nutritional analysis of diets are emphasized.

  • Culinary Applications
    10-316-120
    2Credit
    36
    72
    N/A

    • Instructional Hours: 36
    • Outside Effort Hours: 72
    • Course Number: 10316120
    • Credits: 2.00

    Applies the basic principles of culinary calculations involved in the purchase, preparation and use of goods related to the hospitality field.

    Prereq: Student has completed or is in process of completing ALL of the following:

    OR ALL of the following:

    • Student is not in progress in Associate Degree, Apprenticeship, or Technical Diploma (31 or 32 level)

  • Baking Basics
    10-316-121
    2Credit
    72
    36
    N/A

    • Instructional Hours: 72
    • Outside Effort Hours: 36
    • Course Number: 10316121
    • Credits: 2.00

    Introduces baking skills learned through the production of a variety of pastries including quick breads, cookies, cakes, yeast breads, pate a choux, and meringues. Proficiency will be demonstrated through production and use of equipment and ingredients.

  • Baking Techniques
    10-316-122
    2Credit
    72
    36
    N/A

    • Instructional Hours: 72
    • Outside Effort Hours: 36
    • Course Number: 10316122
    • Credits: 2.00

    Learn foundational baking techniques including tarts, pies, cakes, laminated doughs, custards, and sauces learned through production. Use of equipment and ingredients to create specific items will demonstrate proficiency. Presentation of baked goods and pastries is emphasized.

    Coreq: Student has completed or is simultaneously enrolling in ALL of the following:

    • CULINARY 10316118 - Sanitation for Food Service Op

  • Hospitality Supervision
    10-316-123
    3Credit
    54
    108
    N/A

    • Instructional Hours: 54
    • Outside Effort Hours: 108
    • Course Number: 10316123
    • Credits: 3.00

    Introduces fundamental management techniques including leadership styles; interpersonal skills; planning, organizing and decision-making processes, as well as interviewing, hiring, training and evaluating employees.

    Coreq: Student has completed or is simultaneously enrolling in ANY of the following options:

    • CULINARY 10316120 - Culinary Applications

    • Student is not in progress in Associate Degree, Apprenticeship, or Technical Diploma (31 or 32 level)

  • Food, Beverage and Labor Cost Controls
    10-316-141
    3Credit
    54
    108
    N/A

    • Instructional Hours: 54
    • Outside Effort Hours: 108
    • Course Number: 10316141
    • Credits: 3.00

    Covers the concepts and techniques of controlling costs with particular emphasis placed on the cost-to-sales relationship. Students calculate the cost of goods, selling price and relative percentages. They also forecast sales, conduct yield analyses and calculate break-even points.

    Prereq: Student has completed or is in process of completing ALL of the following:

    • CULINARY 10316120 - Culinary Applications

  • Catering and Special Event Planning
    10-316-142
    2Credit
    54
    54
    N/A

    • Instructional Hours: 54
    • Outside Effort Hours: 54
    • Course Number: 10316142
    • Credits: 2.00

    Introduces how to develop, plan and execute catering and special events to the exacting details of the customer. Emphasis is on the importance of details in planning to achieve the best possible results. Activities will encourage both creative thinking and functionality to ensure customer satisfaction and business profitability.

    Coreq: Student has completed or is simultaneously enrolling in ANY of the following options:

    • CULINARY 10316118 - Sanitation for Food Service Op

    • Student is not in progress in Associate Degree, Apprenticeship, or Technical Diploma (31 or 32 level)

  • Science of Baking
    10-316-170
    2Credit
    54
    54
    N/A

    • Instructional Hours: 54
    • Outside Effort Hours: 54
    • Course Number: 10316170
    • Credits: 2.00

    Focuses on identifying, applying and interpreting the scientific concepts of the baking process. Topics include recipe conversion, scaling, measurement, baking terminology, equipment identification and use, timing, heat transfer, ingredient functionality, presentation and display. This course combines lab and lecture activities.

    Prereq: Student has completed or is in process of completing ALL of the following:

    • Accuplacer Reading 250+ OR HS GPA 2.75+ OR ACT Reading 18+ OR Reading Level 3 Coursework

    • Accuplacer Sentence 237+ OR HS GPA 2.75+ OR ACT English 15+ OR English Level 1 Coursework

    • CULINARY 94316006 - Culinary & Food Serv. Uniform OR CULINARY 94316012 - FCS Uniform​

    OR ALL of the following:

    • CULINARY 94316006 - Culinary & Food Serv. Uniform OR CULINARY 94316012 - FCS Uniform​

    • Student is not in progress in Associate Degree, Apprenticeship, or Technical Diploma (31 or 32 level)

  • Cake Production
    10-316-172
    1Credit
    36
    18
    N/A

    • Instructional Hours: 36
    • Outside Effort Hours: 18
    • Course Number: 10316172
    • Credits: 1.00

    Focuses on the production methods used in preparing a variety of cakes, fillings, and buttercreams. The proper techniques of mixing, folding, and creaming are emphasized. There is also buttercream decorating basics.Â

    Prereq: Student has completed or is in process of completing ALL of the following:

    • CULINARY 10316170 - Science of Baking

    ​​Coreq: Student has completed or is simultaneously enrolling in ALL of the following:

    • CULINARY 10314111 - Advanced Cake Decorating 1

  • Confections
    10-316-173
    1Credit
    36
    18
    N/A

    • Instructional Hours: 36
    • Outside Effort Hours: 18
    • Course Number: 10316173
    • Credits: 1.00

    Features sugar and candies through the student handling a variety of sugars. Besides learning the principles of sugar usage, the student will become familiar with various types of candies, seasonal treats, and sugar work through production.

    Prereq: Student has completed or is in process of completing ALL of the following:

    • CULINARY 10316170 - Science of Baking

    Coreq: Student has completed or is simultaneously enrolling in ALL of the following:

    • CULINARY 10316174 - Pastries

  • Pastries
    10-316-174
    1Credit
    36
    18
    N/A

    • Instructional Hours: 36
    • Outside Effort Hours: 18
    • Course Number: 10316174
    • Credits: 1.00

    Introduces classical and modern pastry production methods of small desserts for buffet service as well as larger high-end statement pieces. During this course, the student will successfully produce and display desserts for buffet service with garnish according to industry standards.

    Prereq: Student has completed or is in process of completing ALL of the following:

    • CULINARY 10316170 - Science of Baking

    Coreq: Student has completed or is simultaneously enrolling in ALL of the following:

    • CULINARY 10316173 - Confections

    General Studies (15 Credits)

    Course Title
    Course Number
    Credits
    Instructional Hours
    Outside Effort Hours**
    Prior Learning Credit Eligibility
  • Written Communication
    10-801-195
    3Credit
    54
    108

    • Instructional Hours: 54
    • Outside Effort Hours: 108
    • Course Number: 10801195
    • Credits: 3.00

    Teaches the writing process which includes prewriting, drafting and revising. Through writing assignments, students analyze audience and purpose, research and organize ideas, and format and design documents based on subject matter and content. Class sessions and assignments involve giving oral presentations and using computers.

    Prereq: Student has completed or is in process of completing ALL of the following:

    OR ALL of the following:

    • Student is not in progress in Associate Degree, Apprenticeship, or Technical Diploma (31 or 32 level)

  • Oral/Interpersonal Comm
    10-801-196
    3Credit
    54
    108

    • Instructional Hours: 54
    • Outside Effort Hours: 108
    • Course Number: 10801196
    • Credits: 3.00

    Focuses on developing effective listening techniques and verbal and nonverbal communication skills through oral presentation, group activity, and other projects. The study of self, conflict, and cultural contexts will be explored, as well as their impact on communication.

    Prereq: Student has completed or is in process of completing ALL of the following:

    OR ALL of the following:

    • Student is not in progress in Associate Degree, Apprenticeship, or Technical Diploma (31 or 32 level)

  • Math w Business Apps
    10-804-123
    3Credit
    54
    108

    • Instructional Hours: 54
    • Outside Effort Hours: 108
    • Course Number: 10804123
    • Credits: 3.00

    Covers real numbers, basic operations, linear equations, proportions with one variable, percents, simple interest, compound interest, annuities, applying math concepts to the purchasing/buying process, applying math concepts to the selling process, and basic statistics with business/consumer applications.

    Prereq: Student has completed or is in process of completing ANY of the following options:

    • Accuplacer Arithmetic 250+ OR HS GPA 2.75+ OR ACT Math 16+ OR Arithmetic Level 1 Coursework

    • Student is not in progress in Associate Degree, Apprenticeship, or Technical Diploma (31 or 32 level)

  • Introduction to Diversity Studies
    10-809-172
    3Credit
    54
    108
    N/A

    • Instructional Hours: 54
    • Outside Effort Hours: 108
    • Course Number: 10809172
    • Credits: 3.00

    This course introduces the study of diversity from a local to a global perspective using a holistic, interdisciplinary approach that encourages exploration and prepares students to work in a diverse environment. The course introduces basic diversity concepts, examines the impact of bias and power differentials among groups, explores the use of culturally responsive communication strategies, and compares forces that shape diversity in an international context.

    Prereq: Student has completed or is in process of completing ALL of the following:

    OR ALL of the following:

    • Student is not in progress in Associate Degree, Apprenticeship, or Technical Diploma (31 or 32 level)

  • Intro to Psychology
    10-809-198
    3Credit
    54
    108

    • Instructional Hours: 54
    • Outside Effort Hours: 108
    • Course Number: 10809198
    • Credits: 3.00

    Focuses on the theoretical foundation of human functioning and looks at learning, motivation, emotions, personality, deviance and pathology, physiological factors and social influences. Students consider the complexities of human relationships in personal, social and vocational settings.

    Prereq: Student has completed or is in process of completing ALL of the following:

    OR ALL of the following:

    • Student is not in progress in Associate Degree, Apprenticeship, or Technical Diploma (31 or 32 level)

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Expected Competencies


For more information visit our Credit For Prior Learning page.