Baking and Pastry Arts A.A.
Baking and Pastry Arts A.A.
Rachel Quiring '14
“Any frustration you may feel with classes is temporary and ends when classes do ... but frustration and regret last for years if you don’t finish your program of study.”
Rachel Quiring '14 chose Bucks as her first educational destination for several reasons. The flexible admissions process removed barriers other colleges posed for Rachel, who was homeschooled and without GPA or test scores. The exceptional value and top-notch Pastry Arts apprenticeship program were also key factors that attracted Rachel to Bucks.
“I was able to not only get an associate degree, but 3 years of hands-on experience. This program was way more valuable than a degree alone.”
Rachel has warm memories of her time at Bucks and cultivated professional relationships that still endure.
“The culinary and baking department felt more like a family dynamic, and the talented chefs and professors poured their hearts into teaching. Chef John Angeline, my mentor and pastry chef teacher, was vital to my growth and experience at Bucks. As a former pastry chef graduate from the program, he has unique understanding of exactly what students experience. There is no limit to the accolades I have about Chef Angeline.”
Rachel worked full time during her years at Bucks, which is part of the requirement for the apprenticeship program.
“It was difficult to juggle school and work, and I did not have much free time. It was worth it overall, however, because I had real-world experience to relate to. It helped me decide whether to go straight into the workforce or for my bachelor’s degree.”
After graduating from Bucks with an Associate of Arts in Baking and Pastry Arts in 2014, Rachel realized she wanted to be in the industry but was unsure of baking full-time and decided to continue her education with a Food Science degree from Delaware Valley University. However, she found herself missing the small class sizes and financial benefits that Bucks offered and continued taking as many science courses as she could at Bucks to transfer the credits back to Del Val…a real testament to Bucks’ quality education.
Today, Rachel is in a corporate role in Sustainability and Regulatory Compliance at Blommer Chocolate Company. Occasional travel is a part of her position, and she is looking forward to a possible business trip to the Ivory Coast in West Africa.
In 2021, Rachel returned to her Bucks roots to teach evening pastry classes—including Chocolate Essentials, Ice Cream and Frozen Desserts, and Cookies—where she offers the skills and mentorship to current students that she received during her college days.
Rachel advises students who may be discouraged with classes to consider the amount of time they have committed to their education.
“If you need your degree and have already put in some time, don't stop without graduating! Any frustration you may feel with classes is temporary and ends when classes do…but frustration and regret last for years if you don’t finish your program of study.”
Rachel also encourages students to consider the unique aspects of Bucks that cannot be found at larger schools.
“I think higher educational value and smaller class sizes that create a closer working network with your teachers are very positive things that students get from Bucks. No one has looked at my educational background and ever questioned the community college degree portion.”