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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

Career Opportunities


Pastry Specialist

Just the Facts

Baking & Pastry Specialist
24 Credit Technical Diploma

Length of Program //
One Year

Delivery Method //

Program Location //
Eau Claire

Start Dates //

Estimated Program Cost 

Term 1



Term 2






Estimated Total:  $6,203

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  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. Explore your options today!


Program Courses

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

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.



Transfer Credits to Other Institutions

Did you know you can transfer your CVTC credits to another institution to continue your education? CVTC has partnership agreements with other institutions which provide an easy way to identify which credits will transfer. Other classes may transfer, but please verify with the transfer coordinator at the college or university to which you plan to transfer.

Explore Transfer Agreements

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


Continue Your Learning

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

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