Create colorful candies, bake beautiful baguettes, and prepare picture-perfect pastries. Baking is your thing. You enjoy being in the kitchen where creativity runs free and flavors are served up fresh. Here you’ll find a community invested in the craft. We are tomorrow makers. Artistic and inventive, learning our trades by doing. Leaders who value the process, understand the techniques, master the methods, and take pride in perfection.
In state-of-the-art kitchens, at our on-campus restaurant, and alongside instructors who lead their fields, grads refine their skills, pursue their passions, and reach for new opportunities. Get hands on with all things sweet and savory like specialty and decorated cakes, pastries, artisan breads, and confectionaries. In just one year, you’ll learn everything you need to land the professional baking career of your dreams.
- Short and sweet. Our condensed program means you’ll dive into your career sooner, saving time and money.
- Learn and earn. Finish your internship in your final semester and take advantage of job offers immediately following graduation.
- Clear pathway for advancement. For those who want to continue on, it’s simple to jump into the associate’s program.
- Learn from the best. Work alongside talented, passionate, and experienced faculty.
- Use industry leading equipment. Perfect your craft in state-of-the-art facilities with technology’s finest ovens.
- Get hands-on. Small class sizes and a 3:1 lab-to-lecture ratio means lots of time to refine your skills.
- We know food best. Our on-campus year-round restaurant is the ideal place to learn.
- It’s doesn’t end here. Participate in opportunities to bake alongside world renowned chefs at high-profile events like the Kentucky Derby and National Candy Show.
- Live the campus life. Take advantage of the full scope of clubs, organizations, and activities.
About the curriculum
View the classes you will be attending in the College Catalog.
Entry-level positions in bakeries, cafes, restaurants, hotels, wholesale baking establishments, and specialty bakeries, with strong opportunity for advancement. Job titles may include decorator, baker, pastry cook, or confectioner.
According to the Bureau of Labor Statistics, the median annual wage for bakers was $26,520 in May 2018. The top 10 percent earned more than $40,350.
Industries with the highest published employment for this occupation are:
|Industry||Employment||Hourly mean wage||Annual mean wage|
|Bakeries and Tortilla Manufacturing||55,300||$13.98||$29,080|
|Food and Beverage Stores (4451 and 4452 only)||49,890||$13.58||$28,250|
|Restaurants and Other Eating Places||37,550||$13.23||$27,520|
|Special Food Services||3,330||$14.30||$29,750|
Statistics reported in May 2018
Transfer procedures will follow the general rules of the College.
Tools, Uniforms & Supplies
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.
Uniforms and tools are available for purchase through The College Store.
Clubs & Activities
American Culinary Federation
Penn College Diners' Club
Student Government Association (SGA)
Hospitality Advisory Committee
- 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.
Advisory committees, which act as recommending bodies to the faculty and administration, consist of in-field professionals who act as partners in the development of curriculum. Their curricular and equipment advice as well as their industry connections and internship opportunities are invaluable to our students and to the growth of our institution.