Diana Penn, CEPC, CCE, M.Ed.

Diana has been working the food service industry for over 30 years as baking & pastry professional. She has worked in wholesale and retail bakeries, hotels, caterers and fine dining establishments. Her experience also includes corporate dining, upscale grocery bakery production as well as dessert research and development.

Diana attended Peter Kump’s New York Restaurant School and graduated first in her class from The Culinary Institute of America. In December 2012, she received a Bachelor of Science in Organizational Behavior and Applied Psychology from Albright College, graduating with highest honors. She is a member of the Alpha Sigma Lambda National Honors Society and a member of Psi Chi International Honor Society in Psychology. She received her Master’s Degree in Industrial Education from Temple University in 2017. She has vocational teaching certifications amd licensing in Commercial Baking, Quantity Foods & Cooperative Education.

Diana is a professional member of the Harrisburg Chapter of the American Culinary Federation and holds a Certified Executive Pastry Chef Certification as well as a Certified Culinary Educator Certification. She is also ServSafe Instructor/Proctor through the National Restaurant Association and in November 2013, was honored to be the first recipient of the Carl J. Schaefer Memorial Award from the National Occupational Competency Testing Institute (NOCTI).

Chef Penn is currently Pastry Chef Instructor in her 14th year teaching Baking & Pastry Arts at Upper Bucks County Technical High School.