Accredited by the ACFEFAC

(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 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 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. 

 

Curriculum

First Semester Credits
FYE101 First Year Experience 1  
FHD101 Foundations of Professional Cooking 3  
FHD117 Purchasing 2  
FHD118 Sanitation 1  
NSC National Sanitation Certification  
FHD137 Introductory Baking 3  
CSC124 Information, Technology, and Society 3  
MTH Mathematics Elective 3  
TOTAL CREDITS 16
Second Semester Credits
FHD104 Careers in Hospitality 1  
FHD116 Nutrition Application 3  
FHD125 Menu Planning and Cost Control 3  
FHD138 Cakes and Decorations 1  
FHD209 Principles of Bakeshop Production 6  
ENL111 English Composition I 3  
TOTAL CREDITS 17
Summer Session Credits
FHD279 Baking and Pastry Arts Internship 1  
TOTAL CREDITS 1
Third Semester Credits
FHD141 Principles of Chocolate Works 1  
FHD276 Cakes, Pastries and Desserts 3  
FHD268 Facilities Planning 3  
FHD270 Classical and Specialty Dessert Presentation 3  
BKP Directed Baking and Pastry Elective 1  
CMM Communication Elective 3  
FIT Fitness and Lifetime Sports Elective 1  
TOTAL CREDITS 15
Fourth Semester Credits
FHD150 Sugar Art 1  
FHD325 Advanced Baking and Pastry Operations 6  
FHD280 Pastry Food Show and Buffet Presentation Concepts 1  
BKB Directed Baking Business Elective 3  
SCI Science Elective 3  
HUM Humanities Elective 3  
or
SSE Social Science Elective 3  
or
ART Art Elective 3  
or
FOR Foreign Language Elective 3  
or
AAE Applied Arts Elective 3  
or
IFE International Field Experience Elective 3  
TOTAL CREDITS 17

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.

Accreditation

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