PROGRAMS | PERSONAL SERVICES
BAKING & PASTRY ARTS
The Baking & Pastry Arts course provides each student with the opportunity to acquire the basic skills and knowledge needed for entry-level employment in the baking field or continuing education in various culinary fields. Each student is given the opportunity to prepare a variety of baked goods, perform cake decorating, and gain banquet practice. Emphasis is stressed in the areas of sanitation practices and procedures. Students are taught the safe operation of both hand tools and machine-operated equipment. The equipment is equivalent to that used in commercial baking establishments.
Recommended Scope and Sequence * This link will connect you to the scope and sequence which lists the recommended high school and postsecondary courses for students in this program of study. This information will be valuable when scheduling courses or investigating postsecondary options. It is recommended that students take the highest level academics possible in order to take full advantage of their program. These rigorous academics will provide a seamless transition into postsecondary education without remediation and provide a student with the general knowledge necessary for the industry.
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Potential Earnings
Click here to access the O*Net website. Once online, click "Crosswalk Search" and go to Standard Occupational Classification (SOC) and enter either the below SOC code or job title in the search box and click "go", this will bring up the matching job titles. Click on the job title to view information about that job.
Job Titles
35-1011 Chefs and Head Cooks
35-3022 Counter Attendants, Cafeteria, Food Concession, and
Coffee Shop
35-3041 Food Servers, Nonrestaurant
35-9021 Dishwashers
51-3011 Bakers
51-3092 Food Batchmakers
Articulation Agreements
Pennsylvania College of Technology
Art Institute of Philadelphia
The Restaurant School at Walnut Hill College
Student Certifications
ServSafe
NOCTI - National Occupational Competency Testing Institute Certification
* Retail Commercial Baking
ACF - American Culinary Federation
Accreditations
ACF - American Culinary Federation
INSTRUCTOR
Mrs. Tracy Stettler
Biography
I am a graduate of Muhlenberg High School and Reading-Muhlenberg AVTS in the commercial baking program. I was born and raised in Berks County. I am married and have one son.
Date of hire: August 1999
Education
Pursuing bachelor's degree in vocational education, Temple University.
Update for educators and classes at Culinary Institute of America, Hyde Park, NY, Sugar Art Classes, ServSafe certification
Certifications
ServSafe Certified
PDE – Vocational II Teacher Certification
Experience
Instructional assistant in culinary arts, Berks CTC-East Campus
Previously employed by various bakeries in Berks and Lehigh Counties
Special affairs pastry chef, Kutztown University
Co-owner of Delectables Catering and Confections
Community Service
I participate in Family Career and Community Leaders of America as an advisor, doing various community service projects and fundraising. I also participate in and support the Autism Society of Berks County.
Interests
Golf, gardening, camping, rubber stamping and card making
Message
The Baking and Pastry Arts program offers students opportunity to work in a hands-on learning environment where academics are supported. Students who successfully combine these skills can find success in the baking industry. Students will find this program provides them with the opportunity to be creative. Students will work toward proficiency in the areas of cake decorating, pastry basics, breadmaking and quick bread production.
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