Madison College trains bakers through a single, tightly scheduled credential: the Baking & Decorative Arts technical diploma. The 28-credit program runs full time on weekday mornings at the Truax campus in Madison, and students sell what they make through the college’s on-campus bakery store.
The college states that the program is approved by the Retail Bakers of America (RBA) and the American Culinary Federation (ACF). Seats are limited to 14 new students each fall, and enrollment is open only to Wisconsin residents. Curriculum details below come from the 2026–27 Madison College catalog and the program page.
Quick Facts
| Category | Details |
|---|---|
| School | Madison Area Technical College (Madison College) |
| Location | Truax campus, Madison, Wisconsin |
| Credential | Baking & Decorative Arts Technical Diploma (program 313141) |
| Total credits | 28 credits |
| Typical length | Two semesters (one year), plus a 1-credit sanitation course taken before the program starts |
| Entry | Fall only; 14 seats per year |
| Schedule | Full time, Monday through Friday, 7:30 a.m. to 1:30 p.m. |
| Industry approval | Retail Bakers of America and American Culinary Federation, per the college |
Baking and Pastry Program Options
Madison College lists one baking credential in its Culinary, Hospitality and Fitness area. Its other food programs, including the Culinary Arts associate degree and the Culinary Production Specialist technical diploma, cover general cooking and are not baking-focused.
Baking & Decorative Arts Technical Diploma
The Baking & Decorative Arts program page describes scratch production of pastries, tortes, and hearth breads, along with cake decorating, sugar and chocolate work, and plated dessert presentation. Retail merchandising and sales are taught by working in the campus bakery.
According to the 2026–27 catalog, the diploma is a one-year program. All 27 core credits are baking courses split across two semesters, and Principles of Sanitation (1 credit) must be finished before the first semester begins. The program page lists the delivery method as some online and some in person.
Completing the diploma, combined with 1,000 hours of baking industry work, qualifies graduates to sit for the RBA’s Certified Journey Baker written exam. The college describes this as the entry level of RBA certification, which leads up to Master Baker.
Curriculum and Baking Courses
First-semester courses build fundamentals and early decorating skills. The second semester moves into specialty cakes, laminated doughs, and production speed. The catalog lists:
- Principles of Sanitation (1 credit, before the program starts)
- Intro to Baking (3), Baking Principles (2), and Experimental Baking (1)
- Yeast Breads (3) and Artisan Breads & Breakfast Pastries (3)
- Cake Decorating (2), Advanced Cake Decorating (3), and Specialty Cakes & Miniatures (3)
- Chocolate & Sugar Confections (2)
- Bakery Retail (1) and Bakery Production (3)
- Baking & Nutrition (1)
Course descriptions show the depth of the lab work. Artisan Breads & Breakfast Pastries covers sourdoughs, croissant, Danish, and brioche, while Chocolate & Sugar Confections includes poured and pulled sugar and a chocolate showpiece. Advanced Cake Decorating finishes with airbrushing and tiered cake assembly. Students who already hold ServSafe Food Protection Manager certification may be able to earn prior learning credit for the sanitation course.
Tuition and Additional Costs
For 2026–27, Madison College charges $157.45 per credit for career-focused programs for Wisconsin residents. Its tuition and fees page adds per-credit fees of $15.89 (supplemental fee for Madison and online classes), $7.00 (textbook rental), and $1.53 (academic achievement), for a combined $181.87 per credit. A $38 commuter services fee applies in fall and spring. The program page gives a one-year timeline, so this estimate uses two semesters:
| Program | Credits | Estimated in-state tuition and fees | Estimated out-of-state tuition and fees |
|---|---|---|---|
| Baking & Decorative Arts Technical Diploma (2 semesters) | 28 | $5,168 | Not available; program limited to Wisconsin residents |
The figure covers tuition and mandatory fees only. Books, uniforms, tools, transportation, and living costs are not included. If Principles of Sanitation is taken in an earlier term, that term may carry its own commuter fee. The program page itself lists an estimated program cost of $6,864.36 but does not break that total down, so ask the college what it covers.
The tuition page also lists a $38 license, certification, or first professional credential cost for Baking & Decorative Arts students. Its 2026–27 cost of attendance budget allows $1,000 per year for books for full-time diploma and associate degree students.
Admissions and Financial Aid
Applicants submit the Madison College application and official transcripts showing high school completion, a GED or HSED, or qualifying college work. Admission first places students in a pre-program status. They must then meet academic preparedness requirements, pass Principles of Sanitation, and complete the college’s declaration process before entering core baking courses. Because demand exceeds the 14 fall seats, a waiting list may be used, and the college estimates a wait of up to one year once a student is ready. The college posts application dates on the program page.
Madison College lists the diploma as eligible for partial financial aid. Under its clock-to-credit conversion policy, aid for certain diploma programs is based on clock hours divided by 30. The college notes this often lowers Pell payments per term, so students should talk with financial aid before counting on a full award.
Career Preparation and Transfer Considerations
The college prepares graduates for bakery worker and assistant pastry chef roles in retail and supermarket bakeries, restaurants, hotels, health care kitchens, catering, and specialty shops. With added experience, it points to bakery manager, commercial cake decorator, and bakery owner. Its graduate survey for 2025 reported 17 graduates. All eight respondents available for work were employed, and half of them in a related job.
The technical diploma is built for employment rather than transfer. Students thinking about a broader culinary credential or a bachelor’s degree later should ask an advisor which baking credits, if any, would apply.
Who May Find This Diploma a Good Fit?
| Student goal | How the program may fit |
|---|---|
| Focus entirely on baking and decorating | Every core course is a baking course |
| Keep afternoons free for work | Classes run weekdays from 7:30 a.m. to 1:30 p.m. |
| Pursue retail baker certification | The diploma plus 1,000 work hours leads to RBA Certified Journey Baker exam eligibility |
| Learn in a small cohort | Only 14 students start each fall |
Questions to Ask Before Applying
- How long is the current waiting list, and when should I take Principles of Sanitation?
- What does the $6,864.36 estimated program cost include beyond tuition and fees?
- Which parts of the program are delivered online?
- How much Pell funding can I expect after the clock-to-credit conversion?
- What uniforms, tools, and books must I buy before the first semester?
Program details and costs can change. Confirm current requirements with Madison College before applying.