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.

Average Class Size

96%

Overall Placement

Complete in as Little as 3 Semesters

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)
Introductory Baking (FHD137)
Cakes and Decorations (FHD138)
Professional Bakery Production (FHD214)
Foundations of Professional Cooking (FHD101)
Careers in Hospitality (FHD104)
Menu Planning and 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 and Specialty Dessert Presentation (FHD270)
Cakes, Pastries and Desserts (FHD276)
Baking and Pastry Arts Internship (FHD279)
Directed Baking Business Elective (BKB)
Bakery Operations and Product Development (FHD326)
Grand Pastry Display (FHD290)
Customer Service and 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.

First Year Experience (FYE101)
National Sanitation Certification (NSC)
Science Elective (SCI)
Core Arts Perspective (ARP) or
Core Global and 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, and Society (CSC124)
Mathematics Elective (MTH)
Speech Elective (SPC)

View full course list

Facilities

Lab Tour

Take a walk through Le Jeune Chef, our on-campus casual fine dining restaurant. Open year-round, this live lab gives students an opportunity to put their talent on the table and work with real customers. See inside the dining room and its fully-equipped commercial kitchen. And take a look at the baking and pastry arts lab space as well as the state-of-the-art commercial kitchens used by culinary arts students.

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.

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