Professional Baking

Certificate
Baking student

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!

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.

  • Sanitation (FHD118)
  • Introductory Baking (FHD137)
  • National Sanitation Certification (NSC)
  • Cakes and Decorations (FHD138)
  • Professional Bakery Production (FHD214)
  • Purchasing (FHD117)
  • Foundations of Professional Cooking (FHD101)
  • Careers in Hospitality (FHD104)
  • Menu Planning and Cost Control (FHD125)
  • Directed Baking and Pastry Elective (BKP)
  • Principles of Chocolate Works (FHD141)
  • Classical and Specialty Dessert Presentation (FHD270)
  • European Cakes and Pastries (FHD288)
  • Baking and Pastry Arts Internship (FHD279)

​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)
  • MTH 011-Career Mathematics or Higher (MPE)
  • Communications (ENL010) or

​​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)
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

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

Baking & Pastry Arts

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

Culinary Arts Technology

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

Business Administration: Restaurant & Hospitality Operations

Bachelor of Science Degree (B.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 70+ clubs and organizations, or create your own.

News
11.22.2019

Students prepare food for benefit Oktoberfest

Students in the Regional American Cuisine course, taught by Chef Michael J. Ditchfield, instructor of hospitality management ...

11.08.2019

Culinary grad enlightens beverage management class

Christine L. Faherty, who received Penn College degrees in culinary arts technology (2005), dietary manager technology (2005) ...

10.08.2019

Club’s ‘culture of service’ provides hurricane relief

The Penn College Business Club recently made and sold 100 apple dumplings to benefit survivors of Hurricane Dorian in the ...

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

National Candy Show

Faculty, students teach at Philadelphia National Candy Show.

Learn more

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.

Transfer procedures will follow the general rules of the College.

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.

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. 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.
  • Mr. Joseph A Wisniewski, '92
Contact

Coordinator of Admissions Operations

Sarah Yoder

SASC, Rm. 1072
800.367.9222 ext. 7338
sshott@pct.edu