Campus: Mount Joy | CIP Code: 12.0501
Instructor: Tracie Gotshall
Instructor: Baking & Pastry Arts
Chef Tracie Gotshall began her career as a baker, prep person and line cook in 1985 and is a graduate of Columbia-Montour AVTS. These experiences helped lead her back to further her education, first with Steidel Kondetorei, Hamburg, Germany, as an apprentice and then onto Pennsylvania College of Technology, where she earned her Associate of Science degree in Food and Hospitality Management as well as a certificate in Culinary Arts. Chef Gotshall continued her education at the International School of Confectionary Arts, Gaithersburg, MD in 1994 by attending a course on the Art of Sugar Work. She was then employed by The Hotel Hersey as the Executive Pastry Chef.
Once she began her employment at Lancaster County Career & Technology Center, Chef Gotshall earned her Bachelors in Workforce Education degree from Pennsylvania State University in 2008. She is ServeSafe certified and is a member of the American Culinary Federation.
Other honors include:
- 1998, Distinguished Alumni of the Year, Pennsylvania College of Technology
- 1997, Dessert featured in Culinary Trends Vol. VIII Number 1
- October 1996, Dessert featured in Chocolatier Magazine
- March 1993, Received certification as a working chef from the American Culinary Federation (ACF).
- March 1993, Received best of Show Professional award as well as gold and silver medals for pastry display at ACF PC of NEPA Food Show and Culinary Salon held in Wilkes Barre, PA.
- 1992, Outstanding Achievement Award presented by ACF Professional Chefs of NEPA.
- 1991 – 1992, Pastry Chef’s apprentice on the 1992 N.E. United States Culinary Olympic Team held in Frankfurt, Germany on October of 1992
Career Focus Statement
Prepare for professional baking and pastry arts career, immediate employment or further education.
All Culinary Arts students will:
- Earn National Skills Certificates, i.e. National Occupational Competency Testing Institute (NOCTI) and PA Skills Certificates.
- Successfully transition into a 1st career job and/or related post-secondary training.
- Be proficient in their career major and demonstrate proficiency through hands-on performance and theoretical testing.
- Work in a state of the art facility with professional pastry chefs.
- Combine creativity and skills to design specialty cakes and pastries.
- Produce baked goods and plated desserts for our restaurant, store, and catering events.
- Baker’s Helper
- Bakery Manager
- Cake Designer/Decorator
- Pastry Chef
- Pastry Cook
In The News!
April 2015 LNP Article on the Culinary Arts/Chef and Baking & Pastry Arts programs. See article