Printed on 9/25/2022

Baking & Pastry Production

31-314-3 Technical Diploma (TD) Part Time, Full Time 27 Credits Financial Aid Eligible Time of Day: Day Start in October Location*: Appleton

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

In this hands-on program, you’ll develop the knowledge and skills for a career in the bakery field. Time will be spent on preparing breads, pastries and pies. You’ll refine your techniques in cake production and decorating for any event. You’ll also spend time in the lab developing basic through advanced skills and learning baking principles through the creation of a variety of products.

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.

    Occupational Specific (27 Credits)

    Course Title
    Course Number
    Credits
    Instructional Hours
    Outside Effort Hours**
    Prior Learning Credit Eligibility
  • 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.

  • 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: Science of Baking 10316170
  • 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: Sanitation for Food Service Operations 10316118 OR Not pursuing a degree
  • 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.

  • 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.

  • 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:HS GPA 2.75+ OR ACPL Read 54+/Sent 83+, NextGen Read 250+/Sent 237+, ACT Read 18+/Engl 15+ OR Read Prep 10838105/Sent Prep 10831103 OR not pursuing degree; Coreq: Culinary/Food Srvc Uniform 94316006
  • 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: Science of Baking 10316170
  • 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: Cake Production 10316172
  • 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: Science of Baking 10316170
  • 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: HS GPA 2.75+ OR ACPL Read 54+/Sent 83+/Arith 46+, Next Gen Read 250+/Sent 237+/Arith 250+, ACT Read 18+/Engl 15+/Math 16+, OR Read Prep 10838105/Sent Prep 10831103/Arith Prep 10834109 OR Not pursuing degree
  • 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: Sanitation for Food Service Operations 10316118
  • 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.

    Prereq: Science of Baking 10316170; Coreq: Advanced Cake Decorating 1 - 10314111
  • 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: Science of Baking 10316170; Coreq: Pastries 10316174
  • 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: Science of Baking 10316170; Coreq: Confections 10316173
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Expected Competencies


For more information visit our Credit For Prior Learning page.