Baking & Pastry Arts
School of Hospitality
Hager Lifelong Education Center, Rm. A125B · (570) 327-4505
Frequently Asked Questions (FAQs)
- What is the job outlook for graduates of the Baking & Pastry Arts program?
- What type of salary can I expect with a degree in Baking & Pastry Arts?
- Why should I choose Penn College for a degree in Baking & Pastry Arts?
- Will the college help me locate a job?
- What subjects should I take in high school to prepare for this program?
- Do you award credit for life experience?
- Is the Baking & Pastry Arts program recognized nationally?
- What does it mean to be a certified chef?
- What is an internship and where do students complete their internships?
- Why should I get an associate's degree?
- What tools are required for the Baking & Pastry Arts program?
- How much hands-on experience will I get in the Baking & Pastry Arts program?
- What is the program's job placement rate?
Q: What is the job outlook for graduates of the Baking & Pastry Arts program?
A: According to the U.S. Bureau of Labor statistics, positions for bakers are estimated to grow by 15% nationwide by 2014.
Q: What type of salary can I expect with a degree in Baking & Pastry Arts?
A: In 2004, the national average salary for bakers was $21,500 and for chefs and head cooks it was $31,400.
Q: Why should I choose Penn College for a degree in Baking & Pastry Arts?
A: In the School of Hospitality, the student-to-faculty ratio in labs is 12:1 and in classrooms is 24:1. Students have extensive opportunities for hands-on experience through internships, labs, and practice in Le Jeune Chef Restaurant. The school's equipment and facilities are all state-of-the-art and the program is accredited by American Culinary Federation’s Foundation Accrediting Commission.
Q: Will the college help me locate a job?
A: Penn College's Counseling, Career and Disability Services Office offers a wide variety of career services to students. Services include two career expos each year, resume and interview preparation, and on-campus interviews. Students are encouraged to take advantage of the center's electronic recruiting system - a secure online system that connects students with prospective employers.
Q: What subjects should I take in high school to prepare for this program?
A: Academic subjects, such as algebra, English and science are highly recommended. Technical courses in food preparation, if available, are recommended, but not required, to enter the program.
Q: Do you award credit for life experience?
A: Yes, students whose life or work experience warrants consideration for academic credit can apply through the School of Hospitality Office. See the College Catalog for further information.
Q: Is the Baking & Pastry Arts program recognized nationally?
A: The Baking & Pastry Arts program is accredited by the American Culinary Federation Foundation Accrediting Commission. The ACF is the largest and most prestigious organization representing chefs in the country. Accreditation is a rigorous process that is intended to insure that the programs' faculty, facilities, equipment, and curriculum meet the quality standards set by industry leaders.
Q: What does it mean to be a certified chef?
A: Upon completion of the Baking & Pastry Arts program, students are eligible to certify through the ACF at the "certified pastry culinarian" level. This is the first level of certification and represents a professional who is responsible for producing baked goods and who possesses fundamental knowledge of food safety, sanitation, nutrition, and supervision. Students must be members of the Junior ACF at the time of their graduation to be eligible. For more information, students may see their adviser or the ACF Web site.
Q: What is an internship and where do students complete their internships?
A: Internships are practical work experiences where students apply their culinary skills in restaurants, clubs, and institutional kitchens. In most cases, internships are paid experiences. Internship sites include:
- Penn State Housing and Foodservice Bakery
- Le Jeune Chef Restaurant
- Weis Markets
- Wegmans
- Hotel Hershey
- Shippensburg University
Q: Why should I get an associate's degree?
A: The restaurant and foodservice industry is very competitive and customer expectations are very high. Every day, chefs, managers, and supervisors use communication, math, and critical thinking skills to do their jobs successfully. Given the complex and ever-changing society in which we live, students with an associate’s degree have the knowledge and skills necessary to meet the demands of today's customers and guests.
Q: What tools are required for the Baking & Pastry Arts program?
A: Professionalism is stressed throughout the program; therefore, students are required to wear the School of Hospitality's chef uniform and to use proper knives and tools. Baking & Pastry Arts students must have a knife kit, a baking kit and chef whites. [Tool List (PDF)]
Q: How much hands-on experience will I get in the Baking & Pastry Arts program?
A: Students in the Baking & Pastry Arts program gain a great deal of practical experience. On the average, students spend 15 hours per week in the baking and pastry labs each semester. During the summer internship, students complete a minimum of 240 hours of practical experience.