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    PA Department of Labor High Priority Occupation!

    The baking and pastry industry is in high demand for culinary artists who can provide high-quality goods, such as: Artisan breads, specialty baked goods, chocolates, confections and celebratory cakes. Gain the knowledge and skills needed to become an accomplished professional in the baking and pastry arts.

    Program Concentrations:
    • Cookies
    • Chocolates and confections
    • Custards, creams, mousses and soufflés
    • Filled and assembled cakes and tortes
    • Frozen desserts
    • Icings, glazes and sauces
    • Individual pastries
    • Yeast-raised breads and rolls
    • Pies, tarts and fruit desserts
    Quick breads and cakes
    • Wedding and specialty cakes
    Career Options:

    Many of our students work in the field during high school and continue after graduation as bread bakers, pastry assistants and cake decorators. Many of our students are also accepted into post-secondary schools, such as: the Culinary Institute of America, Johnson and Wales, the Art Institute and the Restaurant School.  

Female student stands next to commercial grade mixer and smiles at camera.
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    ServSafe Certificate (National Restaurant Association)
    Open Dual Enrollment Credits
    Delaware County Community College
    Concurrent Dual Enrollment Credits
    Pennsylvania College of Technology
    SOAR Credits
    Delaware County Community College
    Montgomery County Community College
    Pennsylvania College of Technology
    1:1 Articulation Credits
    Art Institute of Philadelphia
    The Restaurant School at Walnut Hill
    Click here for more information on opportunities to earn college credit.
    Upperclassmen may be hired at local companies, such as La Baguette Magique. Co-ops allow students to work during their school day, earn real-world experience and build their resumes.
    The Department of Education provides a CIP Code to approved Programs of Study (POS).  Schools and postsecondary institutions use the CIP code to categorize the POS, outline the scope and sequence of educational offerings and develop a POS task list. Review the task list.