Facilities
Baking & Pastry Arts Lab
Put your techniques to the test in our expansive lab—outfitted with world-class equipment like the MIWE Condo four-deck oven with integrated loader.
Baking & Pastry Arts
Associate of Applied Science Degree (A.A.S.)
About this program
Breathtaking wedding cakes expertly decorated and ready to steal the show. Rich and stunning pastries baked to perfection. At Penn College, we take pride in the craft. To bake is to create. To design something inspired. We perfect skills and master methods. Understand theory and apply it in practice. Technique is topped off with leadership lessons and the know-how to manage a bakery of your own.
Next steps...
You're on your way to becoming a tomorrow maker.
This program has been recognized as an Exemplary Program.
Exemplary Programs symbolize the highest educational standards recognized by the American Culinary Federation Education Foundation Accrediting Commission (ACFEFAC). The award is presented to programs that have proven full compliance with all ACFEFAC accreditation requirements in the last visiting team report along with excellent management of the program.
Careers
- Head baker
- Pastry chef
- Bakery entrepreneur
- Bakery operations manager
- Mid-level positions in baking & candy making
Courses
At Penn College, we believe your educational experience should go beyond specialized skills. Real-world ready means taking a broader approach that builds communication skills, inspires collaboration, and encourages exploration of arts, history, and science.
Specialization requires in-depth knowledge and high-level proficiency. Students learn and apply major-specific concepts, skills, and methods.
- Purchasing (FHD117)
- Sanitation (FHD118)
- National Sanitation Certification (NSC)
- Introductory Baking (FHD137)
- Cakes & Decorations (FHD138)
- Professional Bakery Production (FHD214)
- Foundations of Professional Cooking (FHD101)
- Careers in Hospitality (FHD104)
- Menu Planning & Cost Control (FHD125)
- Cake Decorating II (FHD264) or
- Introduction to the Modernist Kitchen (FHD151)
- Nutrition Concepts (FHD216)
- Principles of Chocolate Works (FHD141)
- Facilities Planning (FHD268)
- Classical & Specialty Dessert Presentation (FHD270)
- Cakes, Pastries & Desserts (FHD276)
- Baking & Pastry Arts Internship (FHD279)
- Directed Baking Business Elective (BKB)
- Bakery Operations & Product Development (FHD326)
- Grand Pastry Display (FHD290)
- Customer Service & Retail Baking Operations (FHD327)
- Advanced Breads (FHD215)
Perspectives are points of view, offering a variety of ways of understanding, interacting, and influencing the world. Students identify, explain, and utilize the approaches used by academics and professionals to study, analyze, or understand problems, and offer solutions.
Virtual Tour
Baking & Culinary
Take a behind-the-scenes tour of the kitchens used for instruction and Le Jeune Chef, our on-campus casual fine dining restaurant. The live labs give students an opportunity to put their talent on the table and work with real customers.
Facilities
Le Jeune Patissier at the Market
Develop products from conception to the final sale in the Advanced Baking & Pastry Operations class. Students create items from their menu, then sell their products at Le Jeune Patissier at the Market - a small retail space on campus, open to the public.
Student Experience
"Penn College offers so many opportunities I wouldn’t be able to get anywhere else! How many people can say they went to the Kentucky Derby to work every year with the support of their college and professors?!"
Gloria Boronow
Baking & Pastry Arts
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.
Apr 14
Open House
Friday, April 14 8:30 AM - 2 :30 PM
Apr 29
Open House
Saturday, April 29 8:30 AM - 2 :30 PM
Industry Partners
Work with experts to become an expert
Penn College's strong partnerships impact every step of your journey – from your first day in the classroom and labs, to career placement (oftentimes before graduation) and beyond.
Student Life
Lead and put your skills to the test
American Culinary Federation
This national organization promotes the image of American chefs. Students are encouraged to join and obtain their ACF certification. Graduates of this program who maintain an active Junior membership in the local ACF chapter are eligible to certify as a Certified Culinarian for free.
Student Organizations at Penn College
Your college experience is about more than the classroom. Join one of 65+ clubs and organizations, or create your own.
Study Abroad
Gain global experience
See the world via Williamsport. Take your education abroad and get hands-on experience learning about your industry on a global scale.
Internship
Your knowledge in practice
Show them what you've got. Internship experiences allow students to get a taste of career opportunities before they graduate. In fact, many lead to job offers!
Student Experience
The community as their classroom
Beyond the classroom
There’s more to learning than lectures and labs. Opportunities like the Kentucky Derby are one of the many ways that our students bring learning to life.
More Information
Dress Code: Professionalism is the signature of this degree, and is the expectation for performance and appearance. Uniform and personal appearance standards are strictly enforced. Students are required to be clean-shaven (neat mustache above the lip is allowed), have properly contained hair (top of ear and back of collar for men; tied up and under hat for women, utilizing a net if necessary - no protruding bangs). In labs, no excessive makeup and no jewelry are allowed, including rings, watches and earrings or visible piercings of any style.
This major is subject to the transfer standards established by the College (see http://www.pct.edu/catalog/TransferringCredits). Exceptions must be approved by the school dean.
View the Baking & Pastry Arts Tool List & Uniform Policy
Uniforms and tools are available for purchase through The College Store.
Alternative Credit refers to academic credits earned through means other than traditional college course completion, including: credit by exam, articulation, proof of competency gained in high school, work/life experience, and advanced placement.
Visit the Alternative Credit Options page in our Course Catalog for general requirements and procedures and for information on credit through Advanced Placement.
- Ms. Tabitha H Barbarito, Project Manager, PASA Sustainable Agriculture
- Mr. Francis A Daniele, Chef/Owner, Joanna's Italian Bakery
- Ms. Diane L Dorner, '79, District Supervisor, Carrols Corporation
- Mr. James M Fry
- Mr. Joel Hough, Regional Manager, The Restaurant Store
- Mr. Drew Kendall, Chef, Wegmans
- Mr. Chris Kowalewski, Chief Growth Officer & Senior VP of Sales, Compass Group North America
- Ms. Samantha Liedtka-Gundlach, '10, Owner, Samantha's Kitchen
- Mr. George Logue, III, '10, Co-owner/Chef, Herman & Luther's
- Ms. Erin Oggier, '06, Executive Chef, Brock & Company
- Mr. Kristan T Patterson, Chief Artisan Baker, Penn State University Bakery
- Mr. Gary R Rice, President/Owner, Rice's Food Equipment & Consulting, Inc.
- Mr. Joseph A Wisniewski, '92