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Baking students enjoy fresh ‘ingredients’

Penn College’s baking and pastry arts program has added two new industry-standard ovens to its lab: a hearth oven with an integrated loader and a round, rotating-rack oven. Curriculum additions also give students new pathways for their baking careers. The college is implementing a consolidated, three-semester version of its baking and pastry arts associate degree, and in Fall 2020, the college will offer a professional baking certificate. Whether seeking the certificate or a degree, all students will learn the fundamental truth shared by Chef Charles R. Niedermyer, an alumnus and instructor of baking and pastry arts/culinary arts. “Baking is a craft, and you never get away from that,” he reminds in a video added to the college’s YouTube channel. “While we have all these fancy ovens and fancy equipment, there is a person who is making it all happen. And that’s what is exciting about it. That’s what gets me up every day. It’s never boring. It’s never easy. But it’s always fun.”

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