About this program
Ready to pursue your passion for baking? You’ve come to the right place. At Penn College, you’ll get hands on with all things sweet and savory. Learn in small class sizes with expert faculty by your side and world-class equipment at your fingertips. And thanks to the condensed format, you’ll be ready to dive into your career in only a year!
Next steps...
You're on your way to becoming a tomorrow maker.
14
Average Class Size
Seamless Associate-to-Bachelor Degree Pathway
1
Year Format
Careers
- Cake decorator
- Baker
- Pastry cook
- Confectioner
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.
- FHD117Purchasing
- FHD118Sanitation
- NSCELCNational Sanitation Certification
- FHD137Introductory Baking
- FHD138Cakes & Decorations
- FHD214Professional Bakery Production
- FHD101Foundations of Professional Cooking
- FHD104Careers in Hostpitality
- FHD125Menu Planning & Cost Control
- BKPELCDirected Baking and Pastry Elective
- FHD141Principles of Chocolate Works
- FHD270Classical & Specialty Dessert Presentation
- FHD276Cakes, Pastries & Desserts
- FHD279Baking & Pastry Arts Internship
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
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
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.
Feb 21
Undergraduate Open House
Saturday, February 219 AM - 3 PM
Apr 26
Undergraduate Open House
Sunday, April 269 AM - 3 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 70+ clubs and organizations, or create your own.
Penn College News
Wednesday, November 12, 2025
Keeley teaches ‘Pricing for Profit’ at international baking expo
Tuesday, November 4, 2025
‘Fireside’ internship lights culinary student’s passion
Monday, October 20, 2025
Hospitality career exploration event brings high schoolers to campus
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
UNIFORM APPEARANCE AND STANDARDS
Hospitality students must adhere to these Uniform and Appearance Requirements.
More Information
Professionalism is the signature of this Certificate, 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.
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.
Students require a baking and pastry arts tool kit, and a professional culinary uniform when working in lab. Both items are currently available through The College Store and are consistent with the AAS degree program.
- 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
- Mr. Kristan T Patterson, Chief Artisan Baker, Penn State University Bakery
Already have certifications through ProStart?
Check out the credential/licensure chart to see if your certification qualifies for college credit.