Accredited by the ACFEFAC

(Effective Fall 2019)

Focused, hands-on production in the school's state-of-the-art facilities, with advanced experience in baking operations and product development. Develop leadership, technical skills and knowledge in a broad area of baking and pastry, including specialty and decorated cakes, pastries, artisan breaks, and confectionery, necessary for employment in a variety of baking and pastry establishments across the hospitality industry.

Career Opportunities

Entry to mid-level supervisory positions in bakeries, cafes, restaurants, hotels, wholesale baking establishments, and specialty bakeries. Job titles may include head bakers, confectioner, pastry cook, assistant pastry chef, and pastry chef, with strong opportunity for advancement. Entrepreneurship is also possible for those with required business skills. 

Recommended High School Subjects

A strong background in high school math, reading and written communication is required, as is a working knowledge of keyboarding and personal computers. Strong manual dexterity and mechanical skills are highly desirable.

Remediation Strategies

All entering students will be tested for English, math, and reading deficiencies. Students are expected to remediate any deficiencies as explained in this catalog (see http://www.pct.edu/catalog/PlacementTesting ).

Transfer Procedures

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.

Program Goals

A graduate of this major should be able to:
  • demonstrate core concepts in baking theory and methodology through hands-on development and sensory analysis of American and European style baking and pastry products. 
  • illustrate advanced classical and contemporary pastry and confectionery techniques in the planning, development, execution, and evaluation of products, menus, and creative presentations. 
  • research and distinguish effective restaurant and patisserie operations including sustainable facilities, equipment, and evolving technologies.
  • employ leadership and supervision concepts with an emphasis on communication, cultural diversity, and positive guest relations. 
  • analyze and integrate problem-solving techniques in a professional, ethical, and profitable business environment. 

 

Curriculum

First Semester Credits Notes Lecture Lab/Clinical M/S Type
FYE101 First Year Experience 1 .50 1.50 S REQ
FHD117 Purchasing 2 2 M REQ
FHD118 Sanitation 1 1 M REQ
NSC National Sanitation Certification   S NSC
ENL111 English Composition I 3 3 S REQ
FHD137 Introductory Baking 3 1 6 M REQ
CSC124 Information, Technology, and Society 3 3 S REQ
FHD138 Cakes and Decorations 1 3 M REQ
MTH Mathematics Elective 3   S MTH
FHD214 Professional Bakery Production 3 1 6 M REQ
TOTAL CREDITS 20
Second Semester Credits Notes Lecture Lab/Clinical M/S Type
FHD101 Foundations of Professional Cooking 3 1 6 M REQ
FHD104 Careers in Hospitality 1 1 M REQ
FHD125 Menu Planning and Cost Control 3 3 M REQ
FHD264 Cake Decorating II 1 3 M REQ
or
FHD151 Introduction to the Modernist Kitchen 1 3 M REQ
FHD116 Nutrition Application 3 3 M REQ
FHD141 Principles of Chocolate Works 1 3 M REQ
FHD268 Facilities Planning 3 3 M REQ
FHD270 Classical and Specialty Dessert Presentation 3 1 6 M REQ
FHD288 European Cakes and Pastries 2 1 3 M REQ
TOTAL CREDITS 20
Summer Session Credits Notes Lecture Lab/Clinical M/S Type
FHD279 Baking and Pastry Arts Internship 1 M REQ
TOTAL CREDITS 1
Third Semester Credits Notes Lecture Lab/Clinical M/S Type
BKB Directed Baking Business Elective 3   M BKB
SCI Science Elective 3   S SCI
ARP Core Arts Perspective 3   S ARP
or
CDP Core Global and Cultural Diversity Perspective 3   S CDP
or
SSP Core Social Science Perspective 3   S SSP
or
HIP Core Historical Perspective 3   S HIP
SPC Speech Elective 3   S SPC
FHD326 Bakery Operations and Product Development 3 2 3 M REQ
FHD290 Grand Pastry Display 1 3 M REQ
FHD327 Customer Service and Retail Baking Operations 3 1 6 M REQ
FHD215 Advanced Breads 1 3 M REQ
TOTAL CREDITS 20

Additional 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.