bake - May 2019 - 50

pastries

Career Pathways
Pennsylvania College of Technology is set to provide a quicker

ate degree will remain essentially the same as they had under

pathway to a baking and pastry arts career through a new

the former, two-year format, but with greater attention to fewer

12-month certificate in professional baking and a revision to

courses at a time.

its associate degree in baking and pastry arts that will make a
degree obtainable in 16 months.

Students in both programs will continue to receive compre-

Allowing students to enter the workforce more quickly helps

and learn in state-of-the art facilities.

to meet the needs of the hospitality industry, where there is a
high demand for skilled baking and pastry arts professionals.

Further, they will be eligible for unique Penn College expe-

Students will incur a lower financial cost.

riences that include practicing skills in Le Jeune Chef (an
on-campus, fine-dining restaurant that is open to the public),

Both majors provide a robust yet compact education with

interning at the Kentucky Derby and providing demonstra-

extensive hands-on learning. Curriculum has been updated to

tions at the Philadelphia National Candy Show.

meet industry needs, helping to ensure students will land jobs.
The 16-month, three-semester baking and pastry arts associBoth the one-year certificate and the three-semester associate

ate degree will launch in fall 2019. Students can begin enroll-

degree provide a core of foundational baking courses. The associ-

ing in the 12-month professional baking certificate in fall 2020.

ate degree, which formerly encompassed four semesters of study,

Graduates of either major can continue their studies toward a

provides advanced coursework in the pastry arts, as well as facili-

bachelor's degree in applied management.

ties planning, bakery operations, retail operations and more.
For information about Penn College, a national leader in
The majors will incorporate focused eight-week courses and a

applied technology education, visit www.pct.edu, email

summer internship. Lab hours for students pursuing the associ-

admissions@pct.edu or call toll-free 800-367-9222.

SCHOLARSHIPS FOR STUDENTS
The French Pastry School of Robert Morris University Illinois has established a new charitable
foundation to provide scholarships to students in
its full-time pastry and baking, cake and bread
programs. The French Pastry School Scholarship Foundation, a 501(c)(3) entity, helps students with tuition as they pursue their passion
for pastry, baking, and confectionery arts. The
full-time programs are completely hands-on and
range from 10-20 weeks in length.  
"We founded the school over 20 years ago to
meet the high demand for pastry chefs and bakers, with highly-trained recruits," said Sébastien
Canonne, M.O.F., co-founder of the school.
To learn more, contact the French Pastry School
Foundation at info@frenchpastryschool.com.

50 < MAY 2019 | bakemag.com

COURTESY OF PENNSYLVANIA COLLEGE OF TECHNOLOGY

hensive theory in the art and science of baking production


http://www.pct.edu http://www.bakemag.com

bake - May 2019

Table of Contents for the Digital Edition of bake - May 2019

Bake - May 2019
Editor's Note - THE CONSUMER ISSUE: celebrating the creative spirit
Contents
Management - Cross-channel Strategies
Technical Corner - Blueberries as Sweeteners
Practical Marketing - Virtual Reality Tours
Equipment - How Not to Slice a Bagel
The Magic of Milk Bar
Specialty Grains & Flours
Embracing the power of digital equipment
Chocolate - Return of the Eclair
Sweet Goods - VARSITY DONUTS
Cakes - Bourbon & Baker
Breads - Bread Couture
Pastries - Career Pathways
Foodservice - Breakfast Sweets
Product Showcase
Classifieds
Ad Index
Formula of the Month
bake - May 2019 - Bake - May 2019
bake - May 2019 - Bake - May 2019
bake - May 2019 - 2
bake - May 2019 - Editor's Note - THE CONSUMER ISSUE: celebrating the creative spirit
bake - May 2019 - 4
bake - May 2019 - 5
bake - May 2019 - Contents
bake - May 2019 - 7
bake - May 2019 - Management - Cross-channel Strategies
bake - May 2019 - Technical Corner - Blueberries as Sweeteners
bake - May 2019 - Practical Marketing - Virtual Reality Tours
bake - May 2019 - 11
bake - May 2019 - Equipment - How Not to Slice a Bagel
bake - May 2019 - The Magic of Milk Bar
bake - May 2019 - 14
bake - May 2019 - 15
bake - May 2019 - 16
bake - May 2019 - 17
bake - May 2019 - 18
bake - May 2019 - 19
bake - May 2019 - 20
bake - May 2019 - 21
bake - May 2019 - 22
bake - May 2019 - 23
bake - May 2019 - Specialty Grains & Flours
bake - May 2019 - 25
bake - May 2019 - 26
bake - May 2019 - 27
bake - May 2019 - 28
bake - May 2019 - 29
bake - May 2019 - Embracing the power of digital equipment
bake - May 2019 - 31
bake - May 2019 - 32
bake - May 2019 - 33
bake - May 2019 - 34
bake - May 2019 - 35
bake - May 2019 - 36
bake - May 2019 - 37
bake - May 2019 - Chocolate - Return of the Eclair
bake - May 2019 - 39
bake - May 2019 - Sweet Goods - VARSITY DONUTS
bake - May 2019 - 41
bake - May 2019 - Cakes - Bourbon & Baker
bake - May 2019 - 43
bake - May 2019 - 44
bake - May 2019 - 45
bake - May 2019 - Breads - Bread Couture
bake - May 2019 - 47
bake - May 2019 - 48
bake - May 2019 - 49
bake - May 2019 - Pastries - Career Pathways
bake - May 2019 - 51
bake - May 2019 - Foodservice - Breakfast Sweets
bake - May 2019 - 53
bake - May 2019 - Product Showcase
bake - May 2019 - 55
bake - May 2019 - Classifieds
bake - May 2019 - Ad Index
bake - May 2019 - Formula of the Month
bake - May 2019 - 59
bake - May 2019 - 60
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