Baking & Culinary

Plate up your culinary masterpiece and put your talent on the table in Le Jeune Chef, our fine dining restaurant.

Whether you dream of opening a restaurant or baking your way to success, we have a program to support your greatest ambitions.

When you combine expert faculty, small class sizes, a hands-on approach to education, and advanced labs outfitted with world-class equipment, you get a recipe for success. From freshly baked breads and confections to culinary arts masterpieces, you’ll discover a world of flavor that opens the door to endless opportunities in hospitality.

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Explore our programs

Baking & Pastry Arts (A.A.S.)

Perfect your baking and pastry art skills in this three-semester program that features extensive hands-on experience in the lab and an internship. 

Culinary Arts Technology (A.A.S.)

Explore classical, American regional, and international cuisines, styles, and techniques. Travel the world of flavor and come home to a career you can truly enjoy for years to come.

Culinary Applications Certificate

From menu planning and food prep techniques to cooking methods and safety standards, you’ll build the hands-on experience to take your culinary career to a whole new level.

Professional Baking Certificate

In just two semesters you'll level up your baking skills with hands-on lessons focused on bread, cakes, desserts, confections, and business operations. 

Bachelor Degree Pathway

Rise to administrative and management positions in your field with an Applied Management (B.S.) degree, available online or on-campus.

Minors & Immersions

Pair a minor with any bachelor's degree, or an immersion with any bachelor's or associate's degree.

Tour Schedule

Seeing is believing.

Think Penn College might be a good fit for you? Make plans to visit and discover what hands-on learning is all about.

Jul 13

Undergraduate Open House

Saturday, July 13 9 AM - 3 PM

More tour dates are on the way.

But let's customize a tour for you now. Call, chat, or email for options.

Need a different date?

Let's customize a tour for you now. Call, chat, or email for options.


Admissions Office

Pre-College Programs

Define your future

There are lots of ways to explore your future across all types of majors from nursing to culinary.

View summer programs
Get a taste of tomorrow

Get a taste of tomorrow

  • Stay and learn on campus over your summer break
  • Explore a variety of career options
  • Experience our hands-on approach to education 
  • Earn up to $2,000 in Penn College scholarships
Our People

Here for you every step of the way

When you study at Penn College, your instructors will do more than know your name. They'll get to know you. Experienced, passionate, and dedicated to your success, Penn College faculty are here to support your academic journey.

Meet Faculty and Staff

Penn College News

'Eyewitness News' team visits culinary labs

WBRE’s “Eyewitness News” team visited Penn College’s culinary arts labs early Wednesday to broadcast live as students prepared for this evening’s Napa Valley dinner in Le Jeune Chef Restaurant. The restaurant, open to the public, is a live-learning lab for students. Additional pieces recorded in the kitchens are set to air on today’s 11 a.m., noon and 5:30 p.m. newscasts.


WBRE to broadcast live Wednesday morning from Le Jeune Chef

Tune in to WBRE’s “Eyewitness News Daybreak” Wednesday morning for live broadcasts from Penn College’s Le Jeune Chef Restaurant. WBRE’s Sydney Kostus is set to visit the restaurant, where she will interview culinary arts students live at 5, 5:30, 6 and 6:30 a.m. Recorded segments will also be broadcast on WBRE’s “Eyewitness News” later in the day.


Culinary arts students to present menus from across the U.S.

In the coming weeks, Pennsylvania College of Technology culinary arts students will practice kitchen management skills as they serve a series of dinners featuring American regional cuisine in Le Jeune Chef Restaurant. Served Wednesdays, March 20 to April 24, each week’s menu features signature cuisine from a different corner of the U.S. – from New Orleans’ Cajun and Creole flavors to New England’s famous seafood.