Baking & Decorative Arts

• Overview
• Admission
• Curriculum
• Transfer
• 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 may attend full or part 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.

Admission

Admission

To Apply
 

• View the admission requirements for application deadlines, materials, and requirements.
   
• Attend an Advising, Application, Information & More (AAIM) 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 Next Steps after Program Acceptance.

Questions?

Contact Enrollment Services 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 2020-2021 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.

Prior to Start of Program

Principles Of Sanitation

10-316-101

1 credits

First Semester

Yeast Breads

31-314-302

4 credits

Bakery Retail

31-314-306

1 credits

Baking Principles

31-314-309

2 credits

Intro to Baking

31-314-315

3 credits

Experimental Baking

31-314-375

1 credits

Cake Decorating

31-314-384

3 credits

Second Semester

Chocolate

31-314-305

2 credits

Specialty Cakes & Miniatures

31-314-335

3 credits

Artisan Breads & Breakfast Pastries

31-314-345

3 credits

Bakery Production

31-314-355

3 credits

Advanced Cake Decorating

31-314-388

2 credits

Baking Seminar

31-314-389

1 credits

Nutrition

10-316-152

1 credits

Transfer

Transfer Partnerships

There are currently no Transfer Partnerships for this program. Review our Transfer Opportunities page for information on all Madison College transfer options.

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

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.

 

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