Assistant Professor, Baking & Pastry Arts/Culinary Arts
- 570.320.2400 ext. 7049
- LEC, Rm.B2095
Chef Todd Keeley began teaching at Penn College as an adjunct instructor in 2006 and became a temporary full-time instructor in 2013. In 2015, he was awarded a full-time position in the department. He holds an AAS in Baking and Pastry Arts and is currently working towards a BS in Technology Management. At Penn College, Chef Keeley has taught Introductory Baking, Cakes and Decorations, Principles of Bakeshop Production, Cakes, Pastries and Desserts, Classical and Specialty Dessert Presentation and Sugar Art. Chef Keeley is also an adjunct instructor at the Pennsylvania School of Culinary Arts, where he has taught Introductory Baking for Culinary Arts, International Breads, Basic Nutrition, Basic Human Relations, Food Service Math and Food and Beverage Management. Chef Keeley also serves as a consultant for two local businesses.
Chef Keeley has been around the industry since the age of three when his parents began a cake decorating business out of their home. At the age of five, his parents opened a retail bakery in Lewisburg, PA. During Chef Keeley’s twenty-three years of full-time food service experience, he has owned and operated a decorated cake business and a café, which offered breakfast and lunch items, a retail bakery including decorated cakes, a full line of espresso-based beverages and catered events. He has also served as the director of bakery operations at Country Cupboard in Lewisburg, PA.