Mission & Objectives
Baking & Pastry Arts


Preparing students to be baking and pastry professionals through hands-on experience and the development of competency based skills while emphasizing management and creativity.


  1. Establish and maintain high standards of sanitation
  2. Exhibit a strong foundation of baking methodology
  3. Exhibit nutritional awareness and implement food-for-life principles
  4. Plan production of product and purchase, cost, and price product for profit
  5. Exhibit a solid foundation of techniques for food preparation, presentation, and service, including competence in baking and pastry production, line work, and basic garde manger
  6. Use problem solving techniques in maintaining kitchen morale and building a team spirit
  7. Communicate clearly, both verbally and in writing
  8. Conform to professional standards in appearance, attitude, and performance
  9. Conform to established codes of ethics
  10. Demonstrate display techniques as they apply to hot and cold dessert presentations
  11. Demonstrate basic knowledge and skills for display pieces including chocolate, marzipan, pulled sugar, and nougat
  12. Plan and present a grand pastry buffet
  13. Demonstrate working knowledge of the factors involved in setting up and operating a baking and pastry facility
  14. Demonstrate the ability to keep accurate food business records and understand the relationship between financial profits and good business ethics
  15. Demonstrate creativity and sound thinking in solving management problems in merchandising techniques
  16. Demonstrate a commitment to the profession through activities such as attending meetings, seminars, continuing education programs, and professional association memberships
  17. Demonstrate knowledge of the fundamentals of microcomputers
  18. Develop a career portfolio
  19. Develop skills for and a commitment to the process of lifelong learning
  20. Develop skills for problem solving, decision making, and critical thinking
  21. Apply knowledge of physical activities and sports in maintaining health
  22. Demonstrate all Certified Pastry Culinarian competencies and outcomes required for certification by the Accrediting Commission of the American Culinary Federation Educational Institute

Pennsylvania College of Technology
One College Avenue
Williamsport, PA 17701


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