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.

20

Average Class Size

98%

Overall Placement

3

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 Application (FHD116)
  • Principles of Chocolate Works (FHD141)
  • Facilities Planning (FHD268)
  • Classical and Specialty Dessert Presentation (FHD270)
  • European Cakes and Pastries (FHD288)
  • 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.

  • National Sanitation Certification (NSC)
  • Mathematics Elective (MTH)
  • 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)
  • Speech Elective (SPC)

​​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.

  • First Year Experience (FYE101)
  • English Composition I (ENL111)
  • Information, Technology, and Society (CSC124)
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 Patisser 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 Patisser 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

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
Related Programs

Follow your passion

Applied Management

Bachelor of Science Degree (B.S.)

Business Administration: Restaurant & Hospitality Operations

Bachelor of Science Degree (B.S.) 

Culinary Arts Technology

Associate of Applied Science Degree (A.A.S.)

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.

News
08.14.2019

Faculty member teaches guild workshop on campus

An instructor of baking and pastry arts and culinary arts at Pennsylvania College of Technology was invited to teach one of this ...

07.30.2019

Le Jeune Chef recognized by Wine Spectator magazine

Pennsylvania College of Technology’s Le Jeune Chef Restaurant, which offers casual fine dining to the public, received Wine ...

05.18.2019

Three alumni honored at Penn College commencements

Pennsylvania College of Technology presented honors to three alumni during Spring 2019 commencement ceremonies, held May 17-18 ...

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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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!

 

Learn More
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.

Learn more

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.

Students transferring from associate degree programs at Penn College or another college will have their transcripts evaluated by Penn College officials prior to acceptance in the major.

View general transfer information

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.

View the Baking & Pastry Arts Tool List & Uniform Policy

Uniforms and tools are available for purchase through The College Store.

  • Mr. Daniel R Dalton, Three Rivers Program Manager, Pennsylvania Association for 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. 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.
Contact

Admissions Counselor

Dev Devvrat

SASC, Rm. 1078
800.367.9222 ext. 7336
dev.devvrat@pct.edu