Artisan Baking Certificate

Program Number: 97-316-5
School Year: 2015-2016
Certificate
Campus: Fond du Lac

Program Description

The Artisan Baking Certificate is designed for individuals seeking to acquire or desiring to upgrade skills in the production of quality, scratch-baked goods. Students learn the specialized skills in mixing and handling artisan breads (including sourdoughs), high-end tortes and breakfast pastries. Emphasis is on the use of wholesome ingredients for hotel, restaurant or bakery operations.

The Nutrition, Sanitation and Safety, and Baking courses can be applied directly into Moraine Park’s Culinary Arts associate of applied science degree if students wish to continue their education. Students and graduates who want specialized training in Artisan Baking may have already completed several of the certificate courses.

Approximate Costs

Summer

  • $125.85 per credit (resident)
  • $188.80 per credit (out-of-state resident)

Fall/Spring Semester

  • $128.40 per credit (resident)
  • $192.60 per credit (out-of-state resident)
  • *Online students are not charged out-of-state fees.

  • Career Opportunities

    • Baker
    • Assistant Baker
    • Assistant Pastry Chef

    Admission Process

    • Submit the college admission application.   
    • Submit the $30 one-time fee.   
    • Meet with Academic Advisor to discuss order of courses and prerequisites (strongly encouraged).   

    Please visit the Admissions page for general information.

    apply now!

    Courses

    Number Title Crs
    Term 1
    316-121 Nutrition 2
    316-147 Sanitation and Safety 2
    316-160 Baking 2
    316-162 Breakfast Pastries 2
    Total 8
     
    Term 2
    316-168 Artisan Breads 3
    316-169 Cakes, Tortes and Desserts 2
    Total 5
     
    Total Credits 13

    Academic Planner

    Transfer Opportunities

    Check out the Credit Transfers page for more information.