(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.
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.
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 ).
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 GoalsA 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.
|FYE101||First Year Experience||1||.50||1.50||S||REQ|
|NSC||National Sanitation Certification||S||NSC|
|ENL111||English Composition I||3||3||S||REQ|
|CSC124||Information, Technology, and Society||3||3||S||REQ|
|FHD138||Cakes and Decorations||1||3||M||REQ|
|FHD214||Professional Bakery Production||3||1||6||M||REQ|
|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|
|FHD151||Introduction to the Modernist Kitchen||1||3||M||REQ|
|FHD141||Principles of Chocolate Works||1||3||M||REQ|
|FHD270||Classical and Specialty Dessert Presentation||3||1||6||M||REQ|
|FHD288||European Cakes and Pastries||2||1||3||M||REQ|
|FHD279||Baking and Pastry Arts Internship||1||M||REQ|
|BKB||Directed Baking Business Elective||3||M||BKB|
|ARP||Core Arts Perspective||3||S||ARP|
|CDP||Core Global and Cultural Diversity Perspective||3||S||CDP|
|SSP||Core Social Science Perspective||3||S||SSP|
|HIP||Core Historical Perspective||3||S||HIP|
|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|
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.