Certificates
Baking/Pastry
10-credit technical certificate
Gain the skills needed to join the $15 billion a year baking industry. Graduates are employed in entry-level bakery pastry positions or as assistant pastry chefs and may find employment in retail bakeries, supermarket bakeries, restaurants, hotels, hospitals, nursing homes, catering operations and specialty shops.
| First Semester | |||||
| Course Num | Course Name | Credits | |||
| 314-120 | Science of Baking Principles | 2 | * | ||
| 316-110 | Applied Food Service Sanitatn | 1 | |||
| 316-115 | Nutrition for the Culinarian | 1 | |||
| Total Semester Credits | 4 | ||||
| Second Semester | |||||
| Course Num | Course Name | Credits | |||
| 314-122 | Principles of Baking | 1 | * | ||
| 314-123 | Cake Production and Decorating | 2 | * | ||
| 314-125 | Confections | 1 | * | ||
| Total Semester Credits | 4 | ||||
| Summer Semester | |||||
| Course Num | Course Name | Credits | |||
| 314-121 | Breads and Rolls | 1 | * | ||
| 314-124 | Pastries | 1 | * | ||
| Total Semester Credits | 2 | ||||
* (Prerequisites or substitutes may apply to this class. Click on course title for specific information.)
What is a technical certificate?
A WCTC technical certificate provides an excellent means for those already employed in business to cross train or to expand their knowledge through short-term training opportunities.
How to Get Started
- Prospective certificate students do not need to complete an application for admission to WCTC.
- First semester students may register during Open Registration for General Public.
- Prerequisite and program restrictions may apply.
- After completion of the first certificate course, students declare their intent to complete a certificate.
- Second semester students are eligible to receive priority registration.
Contact Timothy Graham (262.691.5322) for more information.