Baking & Pastry Arts

Associate of Applied Science Degree (A.A.S.)
Baking & Pastry students

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.

ACFEFAC LogoThis 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.


Average Class Size


Overall Placement


Complete in as Little as 3 Semesters


  • Head baker
  • Pastry chef
  • Bakery entrepreneur
  • Bakery operations manager
  • Mid-level positions in baking & candy making

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.

  • Science Elective (SCI)
  • Core Arts Perspective (ARP) or
  • Core Global & Cultural Diversity Perspective (CDP) or
  • Core Social Science Perspective (SSP) or
  • Core Historical Perspective (HIP)

​​Foundations are the practical, intellectual, and social skills: communication, collaboration, critical and ethical thinking, quantitative thinking, and technological literacy that are crucial to every student at every stage of education and at every stage of life.

  • English Composition I (ENL111)
  • Information, Technology & Society (CSC124)
  • Mathematics Elective (MTH)
  • Speech Elective (SPC)
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.

Baking & Pastry Arts Lab

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.

Le Jeune Patissier at the Market

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.

In the Media

Tomorrow Makers: A Penn College Podcast

Check out the Tomorrow Makers podcast with guest Chef Charles.

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.

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

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.

American Culinary Federation Logo
Guittard Chocolate Logo
Compass Group Logo
Wine Spectator Award
Student Life

Lead and put your skills to the test

American Culinary Federation

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

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.

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.

Gain global experience
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.

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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!


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Student Experience

The community as their classroom

Beyond the 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.

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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.

View general transfer information

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. Joel Hough, Regional Manager, The Restaurant Store
  • Mr. Chris Kowalewski, Chief Growth Officer & Senior VP of Sales, Compass Group North America
  • 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
  • Career Fair Connections

    Career Fair Connections

    Penn College graduates are in high demand. Employer participation at the Career Fair is proof. Attracting 400+ organizations, this popular event is hosted twice per year and introduces students to all types of businesses from startups to Fortune 500 companies. 

    Learn More About Career Fair