The competency credential in Professional Baking provides students with basic skills in baking and pastry arts.

Professional Baking Professional Baking Professional Baking

About the curriculum

Classes

View the classes you will be attending in the College Catalog.

Accreditation & Industry Connections
Certified Pastry Culinarian

Students who complete the program and maintain an active Junior Membership in the local A.C.F. Chapter are eligible to become Certified Pastry Culinarians.

After Graduation

According to the Bureau of Labor Statistics, the median annual wage for bakers was $25,090 in May 2016. The top 10 percent earned more than $39,050.

Industries with the highest published employment for this occupation are:

Industry Employment Hourly mean wage Annual mean wage
Bakeries and Tortilla Manufacturing52,140$13.06$27,160
Grocery Stores44,260$12.73$26,480
Restaurants and Other Eating Places37,090$12.63$26,280
Other General Merchandise Stores20,130$13.37$27,800
Specialty Food Stores6,410$12.55$26,100

Statistics reported in May 2016

Internship Requirement

Read more about the required internship.

Tools, Uniforms & Supplies

Tool List & Uniform Policy

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

Clubs & Activities

Student Government Association (SGA)

View club

View the entire student organizations listing or Greek Life listing.

Hospitality Advisory Committee

  • Ms. Patricia Clark Paulhamus, Assistant Director Nutritional Services, Evangelical Community Hospital
  • Ms. Diana G Cox, District Manager, Sodexo Senior Services
  • Mr. Francis A Daniele, Chef/Owner, Joanna's Italian Bakery
  • Mr. Michael R Davis, CEC, Culinary Director, Susquehanna Health - Aramark
  • Ms. Diane L Dorner, District Supervisor, Carrols Corporation
  • Mr. Robert Engle, Jr., Owner/Operator, Catherman's Home Made Candy & Extraordinary Cakes & Pastries, LLC
  • Mr. James M Fry
  • Mr. Paul Geisz, Owner, Village Tavern Restaurant & Inn
  • Ms. Carla Kline, Certified Dietary Manager
  • Mr. Thomas A Kowalcyk, Executive Chef, Toftrees Hotel and Golf Resort
  • Ms. Samantha Liedtka-Gundlach, Owner, Samantha's Kitchen
  • Mr. George Logue, III, Co-owner/Chef, Herman & Luther's
  • Ms. Heather Luse, Executive Pastry Chef, Pennsylvania State University
  • Mr. Kevin Nash
  • Mr. Kristan T Patterson, Chief Artisan Baker, Penn State University Bakery
  • Mr. Charles L Persun, Sous Chef, Wegmans
  • Mr. James W Purdum, CHA, Retired (PSU)

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.

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School of Business & Hospitality

570-327-4505

BH@pct.edu

Advanced Technology & Health Sciences Center, Rm. E257

Pennsylvania College of Technology
DIF 23

One College Avenue
Williamsport, PA 17701

Admissions Office

570-327-4761
800-367-9222

admissions@pct.edu

Student & Administrative Services Center, Rm. 1068

Pennsylvania College of Technology
DIF 119

One College Avenue
Williamsport, PA 17701