Accredited by the ACFEFAC

Baking and Pastry Arts (BK)

(Effective Fall 2015)

This major prepares students for baking and pastry positions in the hospitality industry. Students meet objectives through hands-on production in the school's fine-dining operations. The curriculum develops skills and knowledge necessary for employment in a variety of baking and pastry establishments.

Career Opportunities

Entry-level positions in restaurants, hotels, resorts, and retail and wholesale baking establishments. Job titles may include baker, pastry cook, and assistant pastry chef. 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 ).

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 confectionary 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. 



First SemesterCredits
FYE101First Year Experience 1 
FHD101Foundations of Professional Cooking 3 
FHD117Purchasing 2 
FHD118Sanitation 1 
NSCNational Sanitation Certification  
FHD137Introductory Baking 3 
CSC124Information, Technology, and Society 3 
MTHMathematics Elective 3 
Second SemesterCredits
FHD104Careers in Hospitality 1 
FHD116Nutrition Application 3 
FHD125Menu Planning and Cost Control 3 
FHD138Cakes and Decorations 1 
FHD209Principles of Bakeshop Production 6 
ENL111English Composition I 3 
Summer SessionCredits
FHD279Baking and Pastry Arts Internship 1 
Third SemesterCredits
FHD141Principles of Chocolate Works 1 
FHD276Cakes, Pastries and Desserts 3 
FHD268Facilities Planning 3 
FHD270Classical and Specialty Dessert Presentation 3 
BKPDirected Baking and Pastry Elective 1 
CMMCommunication Elective 3 
FITFitness and Lifetime Sports Elective 1 
Fourth SemesterCredits
FHD150Sugar Art 1 
FHD325Advanced Baking and Pastry Operations 6 
FHD280Pastry Food Show and Buffet Presentation Concepts 1 
BKBDirected Baking Business Elective 3 
SCIScience Elective 3 
HUMHumanities Elective 3 
SSESocial Science Elective 3 
ARTArt Elective 3 
FORForeign Language Elective 3 
AAEApplied Arts Elective 3 
IFEInternational Field Experience Elective 3 

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.


Accredited by the American Culinary Federation Education Foundation Accrediting Commission (ACFEFAC).