Baking & Decorative Arts

One Year Technical Diploma

Program number: 313141

• Overview
• Admission
• Curriculum
• Outcomes
• Careers

Overview

Overview

In the Baking & Decorative Arts technical diploma program at Madison College, you'll gain wide-ranging, hands-on experiences in baking and pastry arts. You will receive practical and theoretical training on producing bakery products from scratch (like pastries, tortes and hearth breads) cake decorating, sugar and chocolate work, and plated dessert presentations. You will also learn real-world merchandising and sales training by working in the bakery on campus. 

The Baking & Decorative Arts program at Madison College is approved by the Retail Bakers of America (RBA) and the American Culinary Federation (ACF). Upon completion of the program combined with 1,000 hours of work experience in the baking industry, students can take the RBA’s Certified Journey Baker written exam. This is the beginning level of certification leading up to a Master Baker qualification. The purpose of RBA certification is to raise the professional standards and verify the work, skill and knowledge professional bakers bring to the marketplace and improve job opportunities and income for certified bakers and decorators.

Program Details

Students in the Baking & Decorative Arts program must attend full time.

Classes are offered Monday through Friday, 7:30 a.m. - 1:30 p.m. 

Baking & Decorative Arts classes may be offered at these Madison College campuses:

• Madison - Truax

Explore financial aid eligibility for this program.

All courses for this program are offered only in person.

Admission

Admission

To Apply

View the admission requirements for application deadlines, materials, and requirements.

• Review the admission checklist to learn how to apply to a program or certificate at Madison College.
• Attend an Academic Information Session to get started in the admission process.
• Visit MATC to learn more about the Madison College experience including campus tours and program open houses.

After Acceptance

Once you are admitted into your program, review the Start of Semester Checklist to prepare for your first day of classes at MATC. 

Questions?

Contact the Enrollment Center at EnrollmentServices@madisoncollege.edu or (608) 246-6210.

Curriculum

Curriculum

Prospective program students, the information below reflects the basic requirements for students admitted for the 2017-2018 academic year. To learn more about Madison College, visit us.

Current program students (including newly admitted), go directly to your Degree Progress Report (also referred to as an Advising Report or Academic Requirements) to view:

• Progress toward your specific requirements
• Alternative (in lieu of) courses to meet specific requirements

If you have questions after reviewing your report, please see Advising Services.

Baking Track Option

Prior to Start of Program

10-316-101

Principles Of Sanitation

1 credits

First Semester

31-314-302

Yeast Breads

4 credits

31-314-309

Baking Principles

2 credits

31-314-315

Intro to Baking

3 credits

31-314-325

Pastries

3 credits

31-314-375

Experimental Baking

1 credits

Second Semester

31-314-306

Bakery Retail

1 credits

31-314-335

Specialty Cakes & Miniatures

3 credits

31-314-345

Artisan Breads

4 credits

31-314-355

Bakery Production

3 credits

31-314-389

Baking Seminar

1 credits

Decorating Track Option

Prior to Start of Program

10-316-101

Principles Of Sanitation

1 credits

First Semester

31-314-305

Chocolate

2 credits

31-314-306

Bakery Retail

1 credits

31-314-309

Baking Principles

2 credits

31-314-335

Specialty Cakes & Miniatures

3 credits

31-314-375

Experimental Baking

1 credits

31-314-384

Cake Decorating

3 credits

31-314-389

Baking Seminar

1 credits

Second Semester

31-314-372

Chocolate & Sugar Confections

1 credits

31-314-380

Finishing

3 credits

31-314-386

Plated Desserts

2 credits

31-314-387

Fondant and Gum Paste

3 credits

31-314-388

Advanced Cake Decorating

3 credits

Blended Track Option (Combination of Baking and Decorating)

Prior to Start of Program

10-316-101

Principles Of Sanitation

1 credits

First Semester

31-314-302

Yeast Breads

4 credits

31-314-309

Baking Principles

2 credits

31-314-325

Pastries

3 credits

31-314-375

Experimental Baking

1 credits

31-314-384

Cake Decorating

3 credits

Second Semester

31-314-306

Bakery Retail

1 credits

31-314-335

Specialty Cakes & Miniatures

3 credits

31-314-355

Bakery Production

3 credits

31-314-372

Chocolate & Sugar Confections

1 credits

31-314-380

Finishing

3 credits

31-314-389

Baking Seminar

1 credits

Outcomes

Outcomes

Madison College Baking & Decorative Arts graduates are prepared to:

1. Read and follow written and oral directions in preparing bakery products.
2. Produce a variety of saleable scratch bakery items in a timely manner.
3. Work effectively with others to achieve production goals.
4. Calculate formulas to production size.
5. Practice proper state and federal safety and sanitation procedures.

Careers

Earning your technical diploma in the Baking & Decorative Arts program at Madison College prepares you for valuable work as a bakery worker/assistant pastry chef in a variety of commercial environments such as: 

• Retail bakeries
• Supermarket bakeries
• Restaurants or hotels
• Hospitals or nursing homes
• Catering operations
• Specialty shops

With additional education and/or work experience, graduates may find employment as:

• Bakery Manager
• Commercial Cake Decorator
• Bakery Owner

Graduates of this program typically earn $13 to $15 per hour.