- Plan and prepare a variety of desserts and pastries in both small and large batches that can be served in a variety of establishments, from casual to fine dining settings.
- Work, hands-on, using state-of-the-art kitchen tools and equipment found in large and small industrial kitchens and bakeries.
- Earn industry-recognized certifications and develop employability skills including resume preparation, interview techniques, and inter-personal skills that prepare students for competitive employment opportunities locally and abroad within the growing and diverse baking and hospitality industry.
- Acquire practical knowledge and skills necessary for entry-level employment, along with preparation for academic success at the post-secondary level in either a community college, technical school, or a four-year college or university.
Job Titles – Career Pathways
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
LOCAL Cake Decorator
LOCAL Bakers Assistant
LOCAL Bread Baker
CTC knowledge transfers to college credits at:
Art Institute of Philadelphia
Bucks County Community College
Delaware County Community College
Harrisburg Area Community College
Keystone Technical Institute
Luzerne County Community College
Montgomery County Community College
Pennsylvania College of Technology
The Restaurant School at Walnut Hill College
Westmoreland County Community College
Student Certifications
ServSafe
NOCTI – National Occupational Competency Testing Institute Certification
* Retail Commercial Baking
CFPC – Certified Fundamentals Pastry Cook
S/P2 – Culinary
Accreditations
ACF – American Culinary Federation
➤ For more detailed information about this program, including the grading policy, task list, etc., please refer to the course syllabus.
Instructor – Mrs. Meena Rustum
Biography – Born and raised in the vibrant culinary scene of New York City, I have spent over two decades mastering the art of pastry and baking. With a deep passion for crafting exquisite desserts, breads, and confections, I have built an impressive career spanning bakeries, restaurants, and institutional dining establishments.
Education
Culinary Academy of Long Island -Syosset, NY
King Arthur Baking Institute -Norwich, VT
Institute of Culinary Education- New York, NY
Certifications and Awards
Certified Professional Chef
Baking and Pastry Merit Award
Work Experience
Throughout the years, I have brought my expertise to various culinary environments, including prestigious college campuses such as Franklin and Marshall College and New York Institute of Technology (NYIT) on Long Island. I have also worked at a family run farm on Long Island, Young’s Farm, where I was trained to create fresh pies and baked goods from produce grown locally.
I was also featured in the online publication of On Campus Hospitality Magazine of March 2015
Most recently, I’ve spent five years at Reading Hospital, where I played a key role in enhancing the hospital’s dining program with innovative and high-quality baked goods including making their pizza dough from scratch daily!
With over 20 years of experience, I remain dedicated to the ever-evolving world of pastry arts, blending classic techniques with modern trends to create unforgettable culinary experiences.
Hire Date: 2024
SOAR programs of study prepare today’s student for tomorrow’s high demand and high wage careers.
English 
Spanish