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  • Culinary/Hospitality Program.
    96% Graduate Employment/Transfer rate
    That's right! Ninety-six percent of SCC's 2021 graduates found work or continued their education.
    Graduate Report
    Culinary/Hospitality Program.
    96% Graduate Employment/Transfer rate
    That's right! Ninety-six percent of SCC's 2021 graduates found work or continued their education.
    Graduate Report


  •  Estimated Cost: $9,599.50

    Program Length: 4 semesters

    Locations: Lincoln

    Start Term(s): Fall / Spring / Summer

    Awards Offered: AAS / Diploma

    Program Description

    Our Bakery/Pastry program will have you prepared to be a baker or pastry chef in all areas of the industry such as bakeries, grocery stores, restaurants, caterers, food trucks, and more. This program provides more concentrated curriculum in baking and pastry techniques in our state-of-the-art facility to make you more marketable in the culinary industry. The Bakery/Pastry program adheres to the American Culinary Federation Educational Foundation standards and is accredited by the ACFEF.

    Our Bakery/Pastry program prepares you for a fast-paced career in this industry. You will be a successful if you:

    • are detail oriented and able to work on a team
    • like variety – no two days are alike
    • possess the ability to multitask efficiently
    • have the endurance to stand an entire shift if needed
    • thrive in high stress environments
    • are willing to accept criticism and adjust your style if necessary
    • are creative with your recipes and presentation
    • are passionate about serving others

    You can start the Bakery/Pastry program in Fall, Spring or summer terms. Follow these steps to finish your application:

    1. Want to learn more about SCC? Come see how SCC will help you achieve Your Path to Possible! Schedule a campus visit!
    2. Need help exploring career opportunities or navigating the admissions process? Schedule an appointment with an Admissions Counselor.
    3. Ready to apply? Complete an Application for Admission.
    4. Submit ACT, SAT, Next Generation Accuplacer, or Accuplacer test scores (reading and math) or official college transcripts showing completion of post-secondary coursework in English and math to the Admissions Office at any SCC location.

    Special Program Requirements

    • All Bakery/Pastry students must obtain a Lincoln-Lancaster County Food Handlers permit.
    • You are required to purchase a set of professional knives, professional uniform and appropriate shoes.
    • You are responsible for your own transportation to off-campus and co-op learning sites.

    If you want a rewarding career where no two days are alike, then a career in baking/pastry chef is for you. Our most successful alumni are dedicated and driven by helping others as well as creatively inspired by working with food. Our graduates report an average starting salary of $30,160. Career options include:

    • Baker
    • Cake Decorator
    • Executive Pastry Chef

    The Southeast Community College Culinary/Hospitality program is accredited by:

    The American Culinary Federation Accrediting Commission
    180 Center Place Way
    St. Augustine, FL 32095

    Both the Culinary Arts focus and Baking/Pastry focus are accredited.

    Academic Completion Statistics

    YearAAS Graduation
    Rate (%)
    Job Placement
    Rate (%)
    ACF Certification
    Rate (%)
    2019 (Culinary or Baking/Pastry Focuses)21.1%96%90%
    2020 (Culinary or Baking/Pastry Focuses)30.9%100%100%
    Southeast Community College is a State Authorization Reciprocity Agreement Institution (NC-SARA) institution. As such, SCC is unable to offer online or distance courses to students in the following areas at this time: American Samoa, Guam and the Commonwealth of the Northern Mariana Islands.

    Abby Hoch, Co-Chair
    Related work experience: 13 years
    BA, University of Nebraska - Lincoln
    AAS, Southeast Community College

    Vicki Rethmeier, Co-Chair
    Registered Dietitian Nutritionist
    Related Work Experience: 25 years
    MS, New Mexico State University
    BS, University of Nebraska-Lincoln

    Brandon Harpster, Instructor
    Certified Executive Chef
    Related Work Experience: 23 years
    BA, New England Culinary Institute
    AAS, Southeast Community College

    Gerrine Schreck Kirby, Instructor
    Certified Executive Chef
    Certified Culinary Educator
    Related Work Experience: 40 years
    BA, Doane College
    MA, Doane College
    AAS, Des Moines Area Community College
    1-800-642-4075 ext. 2461

    Melissa Oerman, Instructor
    Registered Dietitian
    Related Work Experience: 19 years
    MS, University of Nebraska-Lincoln
    BS, University of Nebraska-Lincoln

    Amber Pankonin, Instructor
    Registered Dietitian
    Licensed Medical Nutrition Therapist
    Related Work Experience: 15 years
    MS, University of Nebraska-Lincoln
    BS, University of Nebraska-Lincoln
    AAS, Southeast Community College
    1-800-642-4075 ext. 2466

    Katie Skinner, Purchasing Manager/Lab Assistant
    Related Work Experience: 8 years
    AAS, Southeast Community College
    Attending New England Culinary Institute

    Mike Vandenberg, Executive Chef
    Related Work Experience: 16 years
    AAS, Southeast Community College

    Kim Williams-Lamb, Instructor
    Related Work Experience: 14 years
    AAS, Southeast Community College


    For more information about the post-graduation achievements of SCC Graduates as well as average starting salaries, refer to the annual Graduate Report.

    For information about the methodologies used to gather the post-graduation student achievement data contained in the annual Graduate Report, refer to the Institutional Research page or contact ir@southeast.edu.