John Maas

After earning a bachelor’s degree in accounting from Loyola University, John Maas began his professional journey in the tax division of Arthur Andersen & Co., where he obtained his CPA certification and Maryland licensure. Maas later served as the chief financial officer of an electronics company with operations in Baltimore, Maryland, and Puerto Rico.

In 1992, Maas combined his financial and manufacturing background with his passion for baking and pastry, enrolling in Baltimore International College. Maas graduated in 1993 with an associate degree in professional baking and pastry. Upon graduation, he launched a successful wholesale pastry business in Baltimore, catering to restaurants, caterers, and both corporate and individual clients. Notably, he created a cake for Pope John Paul II during his visit to Baltimore.

After selling his business in 1998, Maas transitioned into teaching at Scottsdale Community College and Baltimore International College. In July 2001, he became the executive pastry chef and bakeshop manager at Princeton University, overseeing the Bakeshop's operations, which included providing baked goods to residential dining, catering, and retail units. Maas joined the faculty at Johnson & Wales University - Charlotte Campus in 2006. While at JWU, Maas earned a master’s degree in hospitality administration from the University of Nevada, Las Vegas, and continued to maintain his CPA license, now active in the State of North Carolina.

Education

• M.A., Hospitality Adminstration, University of Nevada, Las Vegas
• B.A., Accounting, Loyola University
• A.A.,Professional Baking & Pastry, Baltimore International College

Scholarly Interests

Frozen Desserts
Supply Chain Management
Continuous Process Improvement

Courses

• BPA1701 Foundations of Baking & Pastry
• CUL2610 Baking & Pastry Concepts for Culinary Operations