News about Business & Hospitality

A Grand Way to Say ‘Thanks’

An owl adds a whimsical touch to Jessica N. Felton’s chocolate sculpture.

Charlie Brown’s iconic zigzag stripe adds character to Ana Nicole Uribe’s display, which celebrated “It’s the Great Pumpkin, Charlie Brown.”

The talented hands behind the buffet, with their instructor (from left) Marissa R. Dimoff, Jenna Zaremba, Jessica N. Felton, Sabrina Smith, Tiffany A. Reese, Jazmin R. Walker, Ana Nicole Uribe and Chef Charles R. Niedermyer, instructor of baking and pastry arts and culinary arts.

A harvest-season cake was a whole-class project and a focal point of the buffet.

Jazmin R. Walker’s chai turkey creampuffs set the seasonal stage.

Students in the Pastry Food Show and Buffet Presentations Concepts course – a capstone class in the baking and pastry arts major – presented a delectable fall-themed Grand Pastry Buffet on Nov. 20, just in time for the Thanksgiving feast. Seven students displayed their skill through chocolate and sugar centerpieces, taste-tempting cakes and bite-sized confections during an event that honored the college’s 1914 Society, who were guests of Institutional Advancement at the event, held in the Community Arts Center’s Capitol Lounge.

Jones Dairy Farm Establishes Scholarship for Culinary Students

Representatives of Jones Dairy Farm visited Penn College’s hospitality programs to present the first Jones Dairy Farm Culinary Scholarship to a student. From left are Chef Charles R. Niedermyer, instructor of baking and pastry arts; Joe Moore, territory sales manager for Jones Dairy Farm; scholarship recipient Sarah B. Fiedler, a culinary arts and systems student from Lock Haven; Robb Dietrich, executive director of the Penn College Foundation; and Kate Hunter, manager for Peak Sales & Marketing, who earned associate degrees in food and hospitality management and culinary arts technology from Penn College in 2000.

Jones Dairy Farm, a 126-year-old family-owned-and-operated business and leader in all-natural breakfast sausage for the food service and retail industries, has extended its support for culinary arts education around the country by establishing an annual scholarship for Pennsylvania College of Technology students.

The Jones Dairy Farm Culinary Scholarship will benefit two students each year who are enrolled in the college’s culinary arts and systems bachelor-degree major or the culinary arts technology associate-degree major, have successfully completed two semesters, and have achieved a GPA of 2.75 or higher.

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Business Mentors Turn High School Students From Dreamers to Pioneers

Samuel Ryder shares real-world insight.

Ingenuity meets collaboration

Tim Keohane indulges curiosity after his presentation.

Carolyn Shirk engages up-and-coming businessfolk.

Students from area high schools fine-tuned their ambition and acumen on Friday in Penn’s Inn, where Penn College’s School of Business & Hospitality partnered with EconomicsPennsylvania to present the Entrepreneurship Challenge. Working in teams, the enterprising students took their concepts from ideas to viable business plans. Instructing them in the steps to bringing their business models to life were Carolyn Shirk of EconomicsPennsylvania; Tim Keohane, of the Small Business Development Center at Lock Haven University; and Samuel Ryder, vice president/group manager at FNB Bank, and a member of the school’s Business Administration Advisory Committee. EconomicsPennsylvania is a not-for-profit organization with a mission to ensure every young person in Pennsylvania understands essential economic and financial literacy concepts.

Industrious Students Trade ‘Feed’ for ‘Feedback’

From left, Sabrina Smith, of Easton, who presented gluten-free snickerdoodles and two other cookie samples; Jazmin R. Walker, of Williamsport, who offered cocktail-inspired cupcakes; and Tiffany A. Reese, of Wellsboro, who prepared nine lollipop flavors for the event.

Among products marketed by Ana Nicole Uribe’s “Cocoa Noire Bakery” was a raspberry lemon chiffon cake shot, dressed with flecks of gold leaf. Uribe is from Lewisburg.

“Cocktail cupcakes” – including Chocolate Cherry Coke & Rum, Caramel Apple RumChata and Margarita flavored samples – were offered by Jazmin R. Walker’s “Sophisticated Sweets” bakery.

Students cheerfully greet those stopping by for samples, encouraging comments on their new products.

A sample of the creative point-of-sale merchandising employed by the students: Jessica N. Felton’s “Donut Break” artisan doughnut café.

Students in the Advanced Baking & Pastry Operations course held a “trade show” in the Keystone Dining Room on Wednesday, showing off their skills – not only in baking, but in business planning and merchandising. In addition to the patisserie sales the class plans and produces in The Market throughout the semester, each student developed a new product, spelling out human resources and facilities requirements, and developing marketing materials and packaging. As part of the trade show, the students provided free samples of their innovative products – from coffee-glazed doughnuts to intriguing lollipop flavors, and from gluten-free cookies to five flavors of handmade marshmallows.

Culinary Arts Alumnus Guides Students in Hands-On Kitchen Lesson

Chef Lance Smith, executive chef of The Millworks in Harrisburg and a 2006 Pennsylvania College of Technology graduate, returned to the college to guide culinary arts students, including Dallas A. Tyree, of Stillwater, left, in butchering hogs and making hams, bratwursts and other products.

A Pennsylvania College of Technology culinary arts alumnus, who recently returned to his hometown of Harrisburg to become executive chef for an up-and-coming “hyper-local” restaurant, visited the college to guide students in a hands-on lesson in butchering – and ultimately, sustainability.

Chef Lance Smith received his bachelor’s degree from Penn College in 2006. He is executive chef of The Millworks, a new restaurant, art gallery and artists’ studio in Harrisburg, where he focuses on creating seasonal, sustainable menus. Prior to taking the helm at The Millworks, Smith was part of the critically acclaimed Smoke Restaurant in Dallas, Texas, where he was chef de cuisine, working alongside James Beard Award-winning Chef Tim Byers in creating one of the nation’s leading restaurants in wood-fired cuisine.

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Company Reps Keep Culinary Students Rapt With Bacon

Joe Moore, territory sales manager for Jones Dairy Farm, offers “Bacon 101.”

Kate (Bishop) Hunter, ’00, shows students the difference in bacon thicknesses.

Alivia L. Bollock joins Classical Cuisines of the World classmates in plating bacon samples they prepared earlier.

Students make notes on the texture and taste of two brands of bacon.

Representatives of Jones Dairy Farm, including Kate (Bishop) Hunter, who graduated in 2000 with degrees in food and hospitality management and culinary arts technology, visited campus on Thursday to educate students about bacon – one of the company’s products – and to present the first Jones Dairy Farm Scholarship at Penn College to student Sarah B. Fiedler, a culinary arts and systems student from Lock Haven. Hunter is a manager in her family’s food brokerage firm, Peak Sales & Marketing, in Harrisburg. “Coming over the mountain (to Williamsport), I get teary-eyed,” she said. “It’s a homecoming to come here and show what the college has done for me.” She was joined by Joe Moore, territory sales manager for Jones Dairy Farm, a Wisconsin-based producer of top-quality breakfast meats. Moore explained the process for making bacon and for comparing products before the students participated in a bacon tasting, comparing texture and taste among brands, thicknesses and smoke flavors.

Alumni Prep Students on Verge of Diving Into Labor Pool

Kayla A. Gross, an applied management student from Danville, talks with 2011 business administration: banking and finance alumna Amy (Dibble) Chervinsky.

Business students chat in the SASC lobby.

Chris Frantz, ’05, business management, talks to an attentive audience that filled the SASC presentation room.

A student asks alumni for their book recommendations.

Greg Miller, ’12, building automation technology, answers one among a bounty of student questions.

Four Penn College alumni returned to campus Thursday evening to network with business students and offer practical tips for their coming immersion in the job market. Those who spoke were Chris Frantz, ’05, business management, who is director of marketing for Savoy Furniture; Amy (Dibble) Chervinsky, ’11, business administration: banking and finance concentration, who is an associate commercial loan officer for Chemung Canal Trust Co.; Tamara Pavlov, ’11, business administration: management concentration, who is a registered adviser representative for Moff & Associates; and Greg Miller, ’12, building automation technology: heating, ventilation & air conditioning technology concentration. Before networking over refreshments, the alumni spoke to a filled Student and Administrative Services Center presentation room about such topics as work ethic, resume and networking tips, internships, soft skills, problem-solving and the importance of maintaining a healthy lifestyle while putting in long working hours.

Faculty Research Published in International Economics Journal

Chip D. Baumgardner

A Pennsylvania College of Technology faculty member’s research on the use of cooperative learning as an alternative to lectures in economics courses was published in International Advances in Economic Research.

The paper, by Chip D. Baumgardner, associate professor of business administration/management, was published in the September 2015 issue of the journal, which is published by the International Atlantic Economic Society. His paper is titled “Cooperative Learning as a Supplement to the Economics Lecture.”

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Explore Penn College’s ‘Degrees That Work’ at Oct. 25 Open House

Penn College’s Oct. 25 Open House provides an ideal opportunity to explore “degrees that work.”

The distinctive, hands-on academic programs offered at Pennsylvania College of Technology, a national leader in applied technology education, will be highlighted at Open House on Sunday, Oct. 25.

Held twice a year, Open House at Penn College provides prospective students and their families an opportunity to sample campus life and learn about 100-plus bachelor’s and associate degrees and certificates.

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Jessica R. Wiegand Named Penn College ‘Student of the Month’

Jessica R. Wiegand

Jessica R. Wiegand, a business administration: marketing concentration major from Trout Run, has been chosen as September’s Student of the Month at Pennsylvania College of Technology.

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Southern Hospitality

The latest addition to Penn College’s YouTube channel features 2010 graduate George E. Logue III, who relies on his education as the owner/chef of Acme Barbecue & Catering, a culinary staple in downtown Williamsport. “The knowledge of the professors – every single culinary or hospitality instructor – was amazing,” said Logue, a proud member of a world champion barbecue team. “Couldn’t have asked for a better school to go to. I feel like I left there, not having any questions.”

Video Showcases Hospitality Grad, on the Ride of His Life

Planning a family trip to the amusement park during these dog days of summer? A timely addition to Penn College’s YouTube channel spotlights alumnus Brian Knoebel, who used his food and hospitality management degree to secure a future in the family business: Knoebels, America’s largest free-admission amusement park. Today, the 1993 Penn College grad is one of the key operators of the Elysburg park, which has been making happy memories for nearly 90 years. “I’m very proud of my degree. Pennsylvania College of Technology prepares for the future,” Knoebel said. “The course selection …was very intriguing. Because of the culinary, because of the management, because of the hospitality. Those three facets right there – that was so similar to my jobs here in the park.” (Knoebel was also featured in the Spring 2011 issue of One College Avenue, Penn College’s magazine.)

Students to Cook Samples for Growers’ ‘Customer Appreciation Day’

Pennsylvania College of Technology student Brianna R. Helmick, who graduated in May, serves egg rolls made with fresh, vendor-donated ingredients at the Williamsport Growers Market. Penn College hospitality students will return to the market for Customer Appreciation Day on Sept. 19.

Students in a Catering course at Pennsylvania College of Technology will offer cooking demonstrations – and free samples – at the Williamsport Growers Market’s annual “Customer Appreciation Day” on Sept. 19.

The students will prepare a variety of recipes using fresh, local ingredients donated by the market’s vendors. They’ll serve samples beginning at 8 a.m. – when the market opens – and continue until noon (or until the samples run out).

“It’s the farmers saying thanks to the local customers for their patronage and support throughout the year, with Penn College preparing food from the products they’ve donated,” explained Michael J. Ditchfield, instructor of hospitality management/culinary arts, who teaches the Catering class.

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Brunches Return to Le Jeune Chef Restaurant

Sunday brunches return to Le Jeune Chef for the fall semester.

Sunday brunches are set to return this fall to Pennsylvania College of Technology’s Le Jeune Chef Restaurant, the casual fine-dining facility that provides a live learning lab for students in the college’s hospitality-related majors.

In their fresh return to the restaurant’s lineup, the brunches are scheduled one Sunday a month: Sept. 13, Oct. 18 and Nov. 15.

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Le Jeune Chef Restaurant Again Receives Wine Spectator Award

Wine Spectator honors college again

Wine Spectator magazine recently released its annual Restaurant Guide, again naming Pennsylvania College of Technology’s Le Jeune Chef Restaurant among the “Award of Excellence” recipients.

The world’s best wine lists are featured in this annual guide, which presents the winners in the magazine’s Restaurant Awards program. Hailing from all 50 states and more than 75 countries, the establishments that made the list stand at the forefront of wine-and-food culture, offering extraordinary experiences for oenophiles across the globe, according to the magazine.

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