News: Business & Hospitality

‘American Bakery Classics’ Sale Set for Wednesday

The Advanced Patisserie Operations class will hold an “American Bakery Classics” sale from 10 a.m.-noon Wednesday in Le Jeune Patissier at the Market (in the West Third Street hallway of the Carl Building Technologies Center). Join Chef Charles R. Niedermyer, instructor of baking and pastry arts/culinary arts, and students – including managers Haylee N. Swartz, of Newport, and Diana N. Lindner, of North White Plains, New York, both baking and pastry arts majors – for artisan breads, pastries and candies. More information, including a product list and instructions for pre-ordering a specially decorated cake, follows: American Bakery Classics

Culinary, Horticulture Students Exhibit Floral Handiwork in Elective

Sharing the fruits of their hands-on study of floral-design techniques are Brianna E. Bucklin ...

Sharing the fruits of their hands-on study of floral-design techniques are Brianna E. Bucklin …

... Alexander R. Campolongo ...

… Alexander R. Campolongo …

... Darren J. Layre ...

… Darren J. Layre …

... Chris J. Troxell ...

… Chris J. Troxell …

... and Brandy N. White.

… and Brandy N. White.

Acquiring an appreciation of basic floral-design principles – and colorfully applying those elements in their course work – students in Karen R. Ruhl’s Art of Floral Design class produced strikingly original and stunningly beautiful projects at the Schneebeli Earth Science Center this past week. Those whose craft is displayed here are culinary arts and systems majors Brianna E. Bucklin, of Whitehall, Alexander R. Campolongo, of State College, and Darren J. Layre, of Hatboro; Chris J. Troxell, of Summit Hill, enrolled in ornamental horticulture: landscape technology emphasis; and Brandy N. White, of Lewisburg, an ornamental horticulture: plant production emphasis student.

Photos by Pamela A. Mix, secretary to the ESC executive director and assistant dean of transportation and natural resources technologies

Students Among Top Performers in Worldwide Business Game

Continuing a tradition of excellence, a team of Pennsylvania College of Technology business students cracked the Top 10 in an international business-simulation game, while another entered the Top 100 in two categories among competitors from colleges and universities around the world.

The Business Strategy Game is a total enterprise activity, through which each team manages a virtual athletic footwear company competing in a global marketplace. All participating teams are ranked weekly in four categories: overall game-to-date score, earnings per share, return on average equity and stock price.

There were close to 3,900 teams from 240 colleges and universities competing the week of Sept. 29-Oct. 5, when the Penn College teams first cracked the Top 100, and nearly 4,400 teams from 266 colleges participating the following week.

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Students, Local Growers Collaborate in Farm-to-Plate Experience

Culinary arts and systems students Rachel A. Mertz and Sammera T. Fleming serve a variety of cake.

Culinary arts and systems students Rachel A. Mertz and Sammera T. Fleming serve a variety of cake.

Culinary arts and systems student Dallas A. Tyree – one of the event’s student managers – serves a kale-and-white-bean dish to market visitor David L. Evans, professor of biology (anatomy and physiology).

Culinary arts and systems student Dallas A. Tyree – one of the event’s student managers – serves a kale-and-white-bean dish to market visitor David L. Evans, professor of biology (anatomy and physiology).

The School of Business & Hospitality’s Catering class made its annual visit Saturday to the Williamsport Growers Market, where they prepared a menu of free samples made from ingredients donated by market vendors. It is a valuable learning opportunity for Penn College students, as they interact with growers and work with fresh, local ingredients while practicing their skills at off-site catering. The class is taught by Chef Michael J. Ditchfield, instructor of hospitality management/culinary arts, and the “customer appreciation” visit to the market is coordinated with the help of Anne Nordell, of Beech Grove Farm and a member of the Williamsport Outdoor Growers Association.

Students Afforded 20-Percent Discount to Savor Le Jeune Chef

The staff of Le Jeune Chef Restaurant stands ready to serve ...

The staff of Le Jeune Chef Restaurant stands ready to serve …

... with an enticing discount to encourage students' patronage.

… with an enticing discount to encourage students’ patronage.

New this semester, Le Jeune Chef Restaurant offers a 20-percent discount to Penn College students who’d like to enjoy “an education in fine dining.” The relaxing gourmet venue is operated by the School of Business & Hospitality and serves as a living laboratory for students in hospitality management, culinary arts, and baking and pastry arts majors. The restaurant is open to the public for lunch each weekday from 11:30 a.m.-1:30 p.m. and for dinner Wednesday to Saturday from 5:30-8 p.m. Lunch  menus offer a choice of soups, salads, sandwiches, entrees and desserts, as well as specials developed by culinary-arts interns. Thursday night dinners are prepared by students in the Classical Cuisines of the World course, with each week featuring classically prepared fare from a different old-world region. Upcoming menus include Champagne, France;  Alsace, France; The British Isles; and Northern Italy. On Wednesday and Friday evenings, the Regional American Cuisine class takes over, with menus that explore the cultural specialties of the U.S. Upcoming Regional American Cuisine dinners will feature Chesapeake Bay, the Heartland, Floribbean and New Orleans. Students may use flex dollars or declining-balance meal plans, as well as cash or credit. To view menus, visit the restaurant’s website. To make reservations, call 570-320-CHEF (570-320-2433).

Penn College Catering Students Return to Growers Market Oct. 25

Pennsylvania College of Technology culinary arts technology student Cassandra R. Brochu serves visitors at the Williamsport Growers Market in 2011.

Students in Pennsylvania College of Technology’s hospitality majors will cook and serve free samples to patrons of the Williamsport Growers Market on Saturday, Oct. 25.

The students will demonstrate their dishes – all made with ingredients donated by vendors at the market – and serve samples beginning at 8 a.m.

Students in the college’s Catering class visit the Growers Market every year as part of the market’s customer appreciation event. It provides a valuable learning opportunity, as the students practice planning a menu and ordering and organizing supplies for an off-site event, interacting directly with food producers while working with the freshest, most nutritious ingredients. All vendors at the Williamsport Growers Market must produce at least 80 percent of the products they sell.

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Students Prepare Desserts for Area Hospital’s ‘Cookin’ Men’ Fundraiser

Goodwill ambassadors share hospitality in area benefit.

Goodwill ambassadors share hospitality in area benefit.

Who wouldn't give a student-prepared dessert a thumbs-up?!?!?

Who wouldn’t give a student-prepared dessert a thumbs-up?!?!?

Tickled pink to help raise money and breast-cancer awareness are, from left, Rachel C. Bryant, Wellsboro; Autumn E. MacInnis, Trout Run; Marci L. Cohen, Clarks Summit; and Jonathan T. Hall, Williamsport.

Tickled pink to help raise money and breast-cancer awareness are, from left, Rachel C. Bryant, Wellsboro; Autumn E. MacInnis, Trout Run; Marci L. Cohen, Clarks Summit; and Jonathan T. Hall, Williamsport.

Aglow at helping a good cause is Kelsey L. Park, of Bellefonte, joined by Victoria L. Kostecki, of Center Valley.

Aglow at helping a good cause is Kelsey L. Park, of Bellefonte, joined by Victoria L. Kostecki, of Center Valley.

Students in the Classical and Special Dessert Presentation course, taught by Todd M. Keeley, instructor of baking and pastry arts/culinary arts, and Callie L. Proctor (’08), part-time instructor of baking and pastry arts, attended and prepared desserts for last week’s Evangelical Community Hospital’s Fourth Annual “Cookin’ Men” event. The benefit is an evening of fun, good spirits and culinary delights prepared by local male celebrities in support of the Lewisburg facility’s Thyra M. Humphreys Center for Breast Health. The event, held at the Susquehanna Valley Country Club in Selinsgrove, attracted nearly 400 guests and raised $23,000 toward the fight against breast cancer.
Photos by Brian D. Walton, coordinator of academic operations, School of Business & Hospitality

Culinary Student Wins ‘Golden’ Opportunity to Compete in Vegas
Photo gallery

Jessica N. Felton holds her "Golden Ticket," seconds after Gerri F. Luke, interim dean of business and hospitality, and Chef Paul E. Mach, assistant professor of hospitality management/culinary arts, delivered the surprising news in her Cakes and Decorations class.

Jessica N. Felton, a culinary arts and systems major from State College, has won the right to represent Pennsylvania College of Technology at this year’s World Food Championships in Las Vegas. She was among six School of Business & Hospitality students who vied Monday night for a “Golden Ticket” to compete in the Nov. 12-18 event. The entry was granted by award-winning chef and television host Ben Vaughn, who visited campus earlier this month; the college will pay airfare and lodging. Other participants in the on-campus competition were culinary arts and systems majors Christopher S. Kasler, of Kendall Park, New Jersey; Zachary A. Knol, of Annville; and Victoria L. Zablocky, of Jersey Shore; and baking and pastry arts students Katlyn J. Hackling, of Lake Hiawatha, New Jersey, and Victoria L. Kostecki, of Center Valley. Two flights of students, whose dishes were timed from prep to plate, were judged by faculty members under WFC guidelines and the school’s standards for sanitation and safety. Scores were tabulated in a variety of categories covering execution, appearance and taste, and the winner was announced at noon Tuesday in Le Jeune Chef Restaurant.

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Diner’s Club Tours Area Vineyard, Plans Fall Activities

Kneeling: Amber S. English, Lewistown, hospitality management. Standing, from left: Katelynn M. Watson, Milton, culinary arts technology; Jessica N. Felton, State College, culinary arts and systems; Jessica R. Wollet, Williamsport, culinary arts technology; Alex D. Mytinger, New Berlin, occupational therapy assistant; and Dr. Chuck Zaleski, owner of Fero Vineyards & Winery.

Kneeling: Amber S. English, Lewistown, hospitality management. Standing, from left: Katelynn M. Watson, Milton, culinary arts technology; Jessica N. Felton, State College, culinary arts and systems; Jessica R. Wollet, Williamsport, culinary arts technology; Alex D. Mytinger, New Berlin, occupational therapy assistant; and Dr. Chuck Zaleski, owner of Fero Vineyards & Winery.

A winery tour

A winery tour

Harvest helpers

Harvest helpers

The Penn College Diner’s Club recently visited Fero Vineyards & Winery just outside Lewisburg, where the students helped to harvest grapes for pinot noir wine and toured the facility’s processing operation. The club has several more outings planned, including visits to Williamsport’s First Friday, participation in Oktoberfest events, ice-carving demonstrations at Penn College’s Open House, and trick-or-treating at local hospitals.
Photos provided

Chef Shares Occupational Ups, Downs and All-Around ‘Simple’ Philosophy

Vaughn addresses an attentive group culinary arts, baking and pastry arts and hospitality management students in the SASC Presentation Room.

Vaughn addresses an attentive group culinary arts, baking and pastry arts and hospitality management students in the SASC Presentation Room.

Adding a visual aid to his vivid storytelling, Vaughn “toasts” bread.

Adding a visual aid to his vivid storytelling, Vaughn “toasts” bread.

Many students sought to record their visit with the chef.

Many students sought to record their visit with the chef.

Vaughn’s humorous storytelling accompanies evening talk on “Sustaining Your Career in a Changing Industry.”

Vaughn’s humorous storytelling accompanies evening talk on “Sustaining Your Career in a Changing Industry.”

Award-winning chef, television host and author Ben Vaughn spent the day on campus Wednesday, visiting classes in the School of Business & Hospitality and providing talks to both the public and to students in hospitality-related majors. His afternoon demonstration for students included practical – and frank – lessons from the pitfalls and successes of his own career. An evening lecture in the Klump Academic Center Auditorium, part of the college’s William C. Butler Lecture Series, addressed the need for a nationwide return to “simple food.” During his talk with students, he announced that he is giving one “golden ticket” to a Penn College student to compete at the World Food Championships (for which he is a host) this November in Las Vegas. In the coming weeks, the college will host a competition to determine who it will send to the event.

Chef Ben Vaughn Lecture Rescheduled to Sept. 10

Chef Ben Vaughn (center), with Chef Charles R. Niedermyer's Advanced Patisserie Operations class on Wednesday morning

A lecture at Pennsylvania College of Technology by award-winning chef and television host Ben Vaughn has been rescheduled to Sept. 10 at 6:30 p.m. in the Klump Academic Center auditorium.

The lecture, which is free and open to the public, is titled “Sustaining Your Career in a Changing Industry: How to Find Your Food Voice.”

Vaughn is a popular TV personality best known as a host on the Food Network. He’s also the host of the World Food Championships and is a recurring judge on the hit FYI television series based on the event.

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Le Jeune Chef Restaurant Again Receives Wine Spectator Award

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

The restaurant is one of 883 worldwide to earn the magazine’s second-tier “Best of” award. Only 74 restaurants received the top-tier “Grand Award,” and 2,789 restaurants received the magazine’s “Award of Excellence.”

A robust wine list helps to fulfill Le Jeune Chef’s role in offering “an education in fine dining,” providing opportunities for the hospitality management and culinary arts students who gain hands-on experience in the restaurant to learn about wine service and food-and-wine pairings, and benefiting patrons who wish to learn more about wine.

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Articulation Agreements Reached With Corning Community College

Richard K. Hendricks Jr., left, instructor of machine tool technology/automated manufacturing at Penn College, leads a Spring 2014 tour of College Avenue Labs for Corning Community College’s Michael Reynolds, center, associate professor of math/physics/technology, and Dale Crandall, assistant professor of mechanical technology.

Pennsylvania College of Technology and Corning Community College have approved several articulation agreements.

Corning students will be able to plan their transfer to Penn College with minimal loss of credit and complete a degree at  Penn College’s in-state tuition rate. To receive the tuition discount, students must earn an associate degree from Corning in a major that has been aligned with a four-year pathway at Penn College.

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Students Complete Internships at Knoebels Amusement Resort

Penn College baking and pastry arts students Autumn E. MacInnis, of Trout Run, and Timothy L. Kuntz, of Wyalusing, spent the summer interning at Knoebels Amusement Resort’s Cookie Nook.

Two baking and pastry arts students from Pennsylvania College of Technology spent the summer helping to fill thousands of stomachs at one of the area’s most-loved destinations: Knoebels Amusement Resort in Elysburg.

Autumn E. MacInnis, of Trout Run, and Timothy L. Kuntz, of Wyalusing, spent the summer producing baked goods at the park’s Cookie Nook.

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Economics Research Published in International Journal

Chip D. Baumgardner

Chip D. Baumgardner, associate professor of business administration/management at Pennsylvania College of Technology, had a research paper accepted for publication in International Journal of Liberal Arts and Social Science.

His paper, titled “Juniata County: How the Labor Market of a Small, Rural Pennsylvania County Survived the Great Recession,” was published in the journal’s August 2014 edition (Volume 2, No. 6).

Baumgardner’s paper analyzes the effects of the recession of 2007-09 on employment rates in Juniata County, examining whether fragments of the economy were resistant to the downturn, and if so, whether there were legitimate reasons.

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