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Technical Diploma

Baking & Pastry Specialist

Baking & Pastry Specialist Overview

If you are looking to start a food service career or add sweet treats to your resume, CVTC’s Baking & Pastry Specialist degree is the right choice! This one-year hands-on program is designed to teach you the technical skills to make everything from bread to desserts and the business knowledge to manage a bakery.

Spend time in CVTC’s state of the art culinary lab learning basic through advanced techniques, and learn the skills needed for a career in restaurants, bakeries, catering services, or starting your own business!

Baking & Pastry Specialist students will learn to:

  • Execute basic bakeshop fundamental techniques
  • Manage a bakery
  • Master advanced bakeshop techniques
  • Understand banquet and catering services
  • Develop retail concepts

Earn credit for prior learning! Do you have previous educational or work experience in the field? You could be eligible to receive credit for prior learning.

Just the Facts

Baking & Pastry Specialist
24 Credit Technical Diploma

Program Length
One Year

Delivery Method

Program Location
Eau Claire

Start Months


Financial Aid Eligible


Non-Traditional Occupation

Estimated Program Cost 

Learn more about the cost of attendance.

Term 1



Term 2









License, Certificate, or Credential



 What are estimated program costs? Estimated Total: $7,091

Program Courses Admission Information I'm Ready to Apply

Career Opportunities


Pastry Specialist

Program Outcomes

CVTC graduates are ready for the workforce. Each year, we send our graduates the Graduate Follow-Up Survey asking several questions related to employment. Here are the program outcomes and job data.

// Program Scorecard

Yearly Salary

Baking & Pastry Specialist professionals make an average starting salary of $43,869.


Continuing Their Education

100% of recent Baking & Pastry Specialist graduates have continued their education beyond this degree.


Regional Jobs

There are 86 job openings in the CVTC district for the Baking & Pastry Specialist industry.

* This wage is not specific to CVTC graduates. Wage estimates are based on entry-level positions and are gathered from Lightcast which is an economic modeling software that blends historical and projected industry and occupation trends within CVTC's 11-county district. Wage estimates are based on Occupational Employment Statistics and the American Community Survey.


Credits to Other Institutions

Should you choose to continue your education after you leave CVTC, we have agreements in place with several institutions to ensure an easy transfer.

View Transfer Options

Program Courses

These are a few of the courses you will take in this program. Courses and the recommended sequence change from year to year; once you are enrolled in a program at CVTC you will be given a recommended course sequence that outlines what courses you should take and the order in which to take them.

You may search for available courses. If you are ever unsure of what courses to take, talk to your academic advisor. If you are looking for course information for previous years, check out our past catalogs.

Here are a few of the courses you can take in the Baking & Pastry Specialist program.

Sample Courses

Intro to Baking & Pastry
This introductory course covers the basic theory and fundamental skills used throughout the professional bakeshop and the production of high-quality products. Topics covered include the use of hand tools and equipment found in a bakeshop, as well as the exploration of baking and pastry ingredients and their functions. Students will explore and practice fundamental techniques such as creaming, blending, foaming, meringues, pre-cooked, cut-in, lamination, straight dough, custards, frozen desserts, chocolates, and sauces with an emphasis on fundamental production techniques. Students will also taste, evaluate, and present their products in class and through retail production.

Bakery Management
Bakery Management introduces students to the basic elements of operating a retail bakery. Topics will include start up considerations, Human Resources Management, Training, Bakery Operations, and Systems Development.

Advanced Baking & Pastry
This course will build upon the skills and knowledge you have developed during your introduction courses in the Baking and Pastry Program. Throughout this course you will apply advanced baking and pastry techniques in the operation of a restaurant open to the public, retail bakery, as well as developing new skills and understanding in banquets and catering, bakery management, and human resource management. During this course your class will have the opportunity to develop a retail concept.

View Full Course List

Request More Information

Please provide your contact information and an Admissions Advisor will get back to you ASAP with more information about this program.

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Related Programs & Certificates

Whether you're looking to continue your learning to another program or to gain continuing education credit, CVTC offers a variety of learning opportunities for students.

Degrees & Diplomas

Culinary Management, Associate Degree

Culinary Production Specialist, Technical Diploma

Continue Your Learning

CVTC can help you achieve your learning goals whether you are looking to advance your career or enrich your personal life.

// Explore Continuing Ed Opportunities

  Unsure of which program you'd like to go into? Learn more about our Career Assessment to help narrow down your options.

Additional Admissions Resources

Admission Requirements

Each program requires specific requirements a student must meet to be considered for admissions to this program.

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Advising Tips

We have compiled helpful tips and general information for students in this program.

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