Agreement enhances career options for students interested in baking, pastry-making and food science

Beginning in fall 2021, students at Mount Mary University and Waukesha County Technical College have enhanced options for the professional study of baking/pastry and food science chemistry.

Officials from both institutions announced an articulation agreement to enable qualified Mount Mary food science students the ability to attend courses at WCTC in order to obtain a concentration in baking to fulfill their B.S. degree at Mount Mary.

Alternatively, WCTC students who successfully complete the 9-credit Baking/Pastry technical certificate, as well as meet the requirements for enrollment at MMU, will be able to transfer the credits to the MMU Food Science Chemistry program and complete the B.S. Food Science Chemistry degree with a concentration in baking.

This program supports the demand from the local Milwaukee food industries for food scientists with baking education. The Milwaukee Region, having the highest concentration of workers in the food industry in the United States, employs an ever-increasing number of employees in the snack food and wholesale baking industry.

“This expands Mount Mary’s educational portfolio, giving students an experience in industrial baking at a school that has expertise in baking and pastry,” said Anne Vravick, Ph.D., graduate program director in the food science program at Mount Mary University. “Students will develop the skills needed to join the booming baking and pastry industry and get a deeper understanding of basic baking principles and scientific concepts.”

“We are excited about the opportunity to partner with Mount Mary University and to welcome their students to our state-of-art Baking and Pastry labs,” said Jon Koch, WCTC’s dean of the School of Business. “This partnership is a great example of two high-quality institutions sharing resources in order to better serve students and address the ever-changing needs of our industry stakeholders.” 

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