Associate Degree in Baking and Pastry Management
Appleton, USA
Associate Degree
DURATION
4 years
LANGUAGES
English
PACE
Full time, Part time
APPLICATION DEADLINE
EARLIEST START DATE
Sep 2026
TUITION FEES
USD 12,214 *
STUDY FORMAT
On-Campus
* tuition and fees are subject to change
Key Summary
About: The Associate Degree in Baking and Pastry Management, Fox Valley Technical College, prepares you for hands-on bakeshop operations. Year one covers ingredients, techniques and production for breads, pastries and confections. Year two develops advanced baking skills and management: production planning, costing and staffing. Courses cover hospitality supervision, catering, food sanitation, purchasing and cost controls. This two-year associate degree blends culinary management and food safety.
Career Outcomes: Graduates work in retail, catering kitchens. Typical roles: Baker, Bakery Manager, Food Production Worker, Catering Manager, Food Batchmaker, Food Retail Manager. Paths include supervisory, purchasing or development roles in hospitality and food manufacturing.
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.
Technical Studies
- Hospitality Sales and Promotion
- Introduction to Hospitality
- Artisan Breads and Rolls
- Baking Essentials
- Advanced Cake Decorating 1
- Baking and Pastry Operations 1
- Baking Industry Experience
- Plated Desserts
- Advanced Cake Decorating 2
- Chocolate
- Healthy and Natural Baking
- Baking and Pastry Operations 2
- Food Production, Introduction to
- Sanitation for Food Service Operations
- Nutrition for Culinary Arts
- Culinary Applications
- Baking Basics
- Baking Techniques
- Hospitality Supervision
- Food, Beverage, and Labor Cost Controls
- Catering and Special Event Planning
- Science of Baking
- Cake Production
- Confections
- Pastries
General Studies
- Written Communication
- Oral/Interpersonal Communication
- Math with Business Apps
- Introduction to Diversity Studies
- Intro to Psychology
- Analyze food service financial information
- Apply principles of nutrition
- Apply principles of safety and sanitation in food service operations
- Apply supervision skills
- Demonstrate baking and pastry skills
- Relate food service operations to sustainability
- Baker
- Bakery Manager
- Food Production Worker
- Catering Manager
- Food Batchmaker
- Food Retail Manager