Pastry Schools in Wisconsin

Located in the Midwestern region of the country, and with a Humid Continental climate, many students will find the general environment in Wisconsin to be conductive towards studying. Pastry schools in Wisconsin can provide students with the familiarity and abilities they need to succeed as a pastry artist. There are 2 pastry colleges in Wisconsin for students to choose from. Pastry programs in Wisconsin reportedly graduated 12 students in the 2008-2009 school year.

City School Programs Offered
Pastry Schools in Fond Du Lac Moraine Park Technical College
235 N National Avenue
Fond du Lac, WI, 54936
  • Certification in Culinary Arts / Chef Training
  • Associates in Culinary Arts / Chef Training
Pastry Schools in Milwaukee Milwaukee Area Technical College
700 W State St
Milwaukee, WI, 53233
  • Certification in Baking and Pastry Arts / Baker / Pastry Chef
  • Certification in Culinary Arts / Chef Training
  • Associates in Culinary Arts / Chef Training

Pastry Salaries in Wisconsin

City 10th Percentile 25th Percentile 50th Percentile 75th Percentile 90th Percentile Average
Fond du Lac $18,985.00 $25,380.00 $30,120.00 $36,495.00 $43,665.00 $30,990.00
Milwaukee $19,730.00 $22,445.00 $29,980.00 $34,655.00 $41,825.00 $30,375.00

Pastry Jobs in Wisconsin

Pastry Careers

Profession Skills Required Duties Performed
Bakers
  • Operation and Control: Controlling operations of equipment or systems.
  • Coordination: Adjusting actions in relation to others' actions.
  • Active Listening: Giving full attention to what other people are saying, taking time to understand the points being made, asking questions as appropriate, and not interrupting at inappropriate times.
  • Set oven temperatures and place items into hot ovens for baking.
  • Apply glazes, icings, or other toppings to baked goods, using spatulas or brushes.
  • Develop new recipes for baked goods.
Chef
  • Learning Strategies: Selecting and using training/instructional methods and procedures appropriate for the situation when learning or teaching new things.
  • Equipment Selection: Determining the kind of tools and equipment needed to do a job.
  • Time Management: Managing one's own time and the time of others.
  • Determine how food should be presented, and create decorative food displays.
  • Instruct cooks and other workers in the preparation, cooking, garnishing, and presentation of food.
  • Coordinate planning, budgeting, and purchasing for all the food operations within establishments such as clubs, hotels, or restaurant chains.

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Pastry Schools in Nearby States

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