Printed on 4/24/2024
Baking & Pastry Production
31-314-3
Technical Diploma (TD)
Part Time, Full Time
27 Credits
Financial Aid Eligible
Time of Day:
Day
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)
-
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:
-
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:
-
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:
-
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:
-
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
Credit for Prior Learning Options Available
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:
-
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:
-
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:
Coreq: Student has completed or is simultaneously enrolling in ALL of the following:
-
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:
Coreq: Student has completed or is simultaneously enrolling in ALL of the following:
-
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:
Coreq: Student has completed or is simultaneously enrolling in ALL of the following: