Moraine Park Technical College offers one baking credential: the Artisan Baking technical diploma, taught in the culinary lab at its Fond du Lac campus. At 12 credits over two semesters, it is a short program focused on artisan breads, high-end tortes, and breakfast pastries, with nutrition, sanitation, and kitchen safety built in.
All six courses in the diploma also appear in Moraine Park’s 67-credit Culinary Arts associate degree, so the credential can serve as a first step toward a broader culinary program. The college notes that the diploma is not eligible for financial aid. Details below come from the 2026–27 Moraine Park catalog and the college’s program page.
Quick Facts
| Category | Details |
|---|---|
| School | Moraine Park Technical College (MPTC) |
| Location | Fond du Lac campus, Fond du Lac, Wisconsin |
| Credential | Artisan Baking technical diploma (30-316-5) |
| Total credits | 12 credits (six courses) |
| Typical length | Two semesters in the catalog plan of study |
| Financial aid | Not eligible, according to the catalog |
| Continuation path | Culinary Arts associate of applied science (67 credits) |
Baking and Pastry Program Options
Moraine Park lists Artisan Baking alongside its Culinary Arts associate degree, Culinary Assistant technical diploma, and Culinary Fundamentals certificate. Only Artisan Baking centers on baking; the others are general culinary credentials.
Artisan Baking Technical Diploma
The Artisan Baking technical diploma teaches scratch baking in a professional kitchen. Graduates are prepared to use wholesome ingredients to make baked goods for hotels, restaurants, and bakeries. The college’s program page lists baker, assistant baker, and assistant pastry chef as possible jobs.
Moraine Park also notes that current Culinary Arts students may have already completed several of the diploma’s courses. That makes the credential a possible add-on for culinary students who want a baking focus on their transcript.
Continuing Into the Culinary Arts Associate Degree
The Culinary Arts associate of applied science requires 67 credits over four semesters and is financial aid eligible. It includes every Artisan Baking course, plus entrée cooking, meat analysis, restaurant management, catering, a culinary internship, and general education. Students also gain experience at Park Terrace, the college’s student-guided restaurant.
Curriculum and Baking Courses
The 2026–27 plan of study splits six courses across two semesters:
- Semester 1: Science of Baking (2 credits)
- Semester 1: Sanitation and Safety (1 credit)
- Semester 1: Breakfast Pastries (2 credits)
- Semester 2: Restaurant Baking (2 credits)
- Semester 2: Artisan Breads (3 credits)
- Semester 2: Cakes, Tortes and Desserts (2 credits)
With 5 credits in the first semester and 7 in the second, the diploma is a part-time load in each term. Moraine Park states that the sanitation and baking courses transfer directly into the Culinary Arts degree. In that degree, the same courses are spread across all four semesters, so a student switching programs should map out timing with an advisor.
Tuition and Additional Costs
The 2026–27 catalog lists $157.45 per credit for Wisconsin residents and $236.18 per credit for out-of-state students. Mandatory fees on the Cost of Tuition and Fees page include a $14.17 per-credit supplemental fee, a $3.15 per-credit security fee for classes at the Fond du Lac campus, a $6 minimum material fee per course, and $4.50 per semester for student accident insurance. Using the published two-semester plan:
| Program | Credits | Estimated in-state tuition and fees | Estimated out-of-state tuition and fees |
|---|---|---|---|
| Artisan Baking technical diploma (6 courses, 2 semesters) | 12 | $2,142 | $3,087 |
This estimate leaves out the $30 application fee, textbooks, and any material fees above the $6 minimum per course. Because the diploma is not financial aid eligible, students should plan to cover the full amount through savings, a payment plan, an employer, or outside scholarships. Moraine Park offers a deferred tuition plan with a $35 fee each semester it is used.
Students must buy the required uniform and baking kit. The program page estimates materials and supplies at $445.30, but that figure is based on the 2023–24 year, so check the current amount with the college.
Admissions and Financial Aid
Moraine Park’s standard admissions steps begin with an online application and a one-time $30 fee. Applicants then submit an official high school, GED/HSED, or college transcript and ACT, SAT, or Accuplacer scores. The test step is waived for students with a high school GPA of 3.00 or higher, GED scores from 2014 or later, or an associate degree. The college says applications close about two weeks before classes start and that the full process can take four to five weeks, so plan ahead.
The catalog states that Artisan Baking is not eligible for financial aid. Moraine Park reserves federal and state aid for associate degree and technical diploma programs that run at least two semesters and typically require 28 or more credits. Students who later enter the Culinary Arts degree can apply for aid for that program.
Career Preparation and Transfer Considerations
The diploma targets entry-level baking roles in hotels, restaurants, and bakeries. Its short length means it covers core technique rather than bakeshop management or pricing. Graduates who want supervisory or chef roles can look to the Culinary Arts degree, which adds food purchasing, restaurant operations, and management.
Moraine Park has transfer agreements with colleges and universities in Wisconsin and elsewhere, but those apply mainly to associate degree credits. A student with bachelor’s plans would likely need to complete the Culinary Arts degree first and then have a receiving school review the credits.
Which Moraine Park Pathway May Fit You?
| Student goal | How the program may fit |
|---|---|
| Learn artisan bread and pastry skills without a full-time schedule | The diploma is 5 credits in the first semester and 7 in the second |
| Keep total cost low | The in-state estimate is about $2,142 before the kit, uniform, and books |
| Add a baking focus to culinary training | All six courses also count in the Culinary Arts associate degree |
| Rely on federal aid | The diploma is not aid eligible, so the Culinary Arts degree may be a better fit |
Questions to Ask Before Applying
- Which semesters can new Artisan Baking students start in?
- What do the uniform and baking kit cost for 2026–27?
- Are the baking labs scheduled during the day, in the evening, or both?
- Is there a waitlist for the core baking courses?
- If I switch to Culinary Arts, when would I take the remaining degree courses?
Program details and costs can change. Confirm current requirements with Moraine Park Technical College before applying.