News about Business & Hospitality

Mentor Serves Up Pizza, Movie Night for Hospitality LLC

Students, from left, Lloyd A. Shope, of Blanchard; Keegan D. Sonney, of Erie; Natascha G. Santaella, of Guaynabo, Puerto Rico; Nathan Diaz, of Reading;  Merissa N. Aucker, of Middleburg; and Alexis L. Kepley, of Reading, gather with an enviable spread of goodies for their movie night.

A pre-movie selfie in a comfortably furnished Dauphin Hall lounge.

Members of the Hospitality Living-Learning Community gathered Friday for pizza and a movie, courtesy of their faculty mentor. Fitting for the first-year students in culinary arts, baking and pastry arts and hospitality management majors, the group watched “The Hundred-Foot Journey,” a 2014 comedy/drama about a family that leaves India for France and opens a restaurant across the street from a Michelin-starred eatery. The group is mentored by Chef Todd M. Keeley, instructor of baking and pastry arts/culinary arts. Penn College’s Residence Life Office offers a variety of living-learning communities on campus, each designed to give students in like majors opportunities to expand their knowledge outside the classroom.
Photos provided

Kentucky Derby Chef to Headline Penn College Visiting Chef Series

Chef David Danielson

The executive chef for one of the nation’s most tradition-steeped sporting events will visit Pennsylvania College of Technology for its Visiting Chef Series, which culminates in a dinner to benefit scholarships on Feb. 26.

Chef David Danielson is the executive chef for Churchill Downs, home of the Kentucky Derby. The annual event attracts well over 150,000 visitors to the downs in Louisville, Kentucky, where Danielson has welcomed celebrities, heads of state and passionate racing fans from around the globe.

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Dean, Professor Establish Scholarship for Marketing Students

The first recipient of Penn College’s Luke-Moff Marketing Scholarship, Gwendolyn A. Lavelle (center), of Pocono Summit, meets with the scholarship’s founders, Steven J. Moff, professor of business administration: management and marketing, and Gerri F. Luke, dean of business and hospitality. Lavelle is sophomore in business administration: marketing concentration.

Two marketing professionals and longtime Pennsylvania College of Technology faculty members have established a scholarship to benefit students majoring or minoring in marketing at the college.

The Luke-Moff Marketing Scholarship was initiated by Gerri F. Luke, dean of the School of Business & Hospitality at Penn College, and Steven J. Moff, professor of business administration: management and marketing. Primary preference for the scholarship is given to full-time students who maintain a 3.0 or higher GPA and are pursuing a major in business administration: marketing concentration or a minor in marketing.

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Penn College Student Among Farm Show Scholarship Recipients

Pennsylvania College of Technology student Paige E. Pearson, of Williamsburg, was among recipients of the 2016 Pennsylvania Farm Show Scholarship. From left are her parents, Lyle and Trisha Pearson; Paige Pearson; Scott Sechler, owner of Bell and Evans; and Pennsylvania Agriculture Secretary Russell Redding.

A student in the baking and pastry arts major at Pennsylvania College of Technology was awarded a $3,500 scholarship from the Pennsylvania Farm Show Scholarship Foundation.

Paige E. Pearson, of Williamsburg, was among 28 Farm Show Scholarship recipients. Her award was presented Jan. 12 at the Farm Show by Scott Sechler, owner of Bell & Evans, and Pennsylvania Rep. Judy Ward, R-Blair County.

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Confection Connection Sweetens Students’ Field Experience

Behind the scenes, students Courtney K. Brown, of Hanover; Jeffrey L. Bretz, of Quakertown, Lloyd A. Shope, of Blanchard, prepare sample boxes of Guittard Chocolate.

An inviting sample of Guittard’s high-end single-origin chocolates and blends.

At Guittard’s trade show booth, from left, baking and pastry arts students Sarah I. Tielman, of Tatamy; Lloyd A. Shope, of Blanchard; and Keegan D. Sonney, of Erie; with Laura Tornichio-Vidal, northeast territory sales manager for Guittard.

Baking and pastry arts students made a recent weekend trip to the Philadelphia National Candy, Gift & Gourmet Show, where they worked alongside Laura Tornichio-Vidal, northeast territory sales manager for Guittard Chocolate Co., to prepare samples. The show, held Jan. 9-11 at the Greater Philadelphia Expo Center in Oaks, is hosted by the Retail Confectioners Association of Philadelphia. It is the largest trade show dedicated to the retail confectioner and attracts exhibitors and speakers from across the country and around the world. Tornichio-Vidal presented “A Guided Tasting of Blends and Single-Origin Chocolate” at the show, sharing information about flavor development from field to table, giving special attention to the important topics of sustainability and fair trade. Guittard is an important supporter of the college’s hospitality majors, donating all of the chocolate the programs use. The students were accompanied by Chefs Todd M. Keeley and Charles R. Niedermyer, instructors of baking and pastry arts/culinary arts, who provided the photos. “It’s always a pleasure to work with Guittard; they are so thoughtful and precise with their actions. It’s great for the students to see how a company makes decisions with the customers’ experience in mind,” Niedermyer said. “We also really benefited from attending the lecture and Laura’s chocolate expertise.”

College Caters Blue-Ribbon Event on Eve of Farm Show’s Opening

From left are Chef Paul Mach, assistant professor of hospitality management/culinary arts; students Bridget M. Callahan, of Pottsville; Amaris T. Smith, of Williamsport; R. Colby Janowitz, of Westminster, Md.; Cody T. Knarr, of Williamsport; Sarah B. Fiedler, of Lock Haven; and Kassandra S. Sellinger, of Linden; Gov. Tom Wolf; Pennsylvania Secretary of Agriculture Russell C. Redding; student Vincent M. Mass, of Staten Island, N.Y.; Hannah Smith-Brubaker, the state’s deputy secretary of agriculture; students Peirce A. Connelly, of Northumberland; and Jessica N. Felton, of State College; Chef Michael J. Ditchfield, instructor of hospitality management/culinary arts; and student Christa L. Watson, of Mount Joy.

In addition to on-stage demonstrations at this week’s Pennsylvania Farm Show in Harrisburg, students and faculty from Penn College’s School of Business & Hospitality catered an invitation-only reception Friday night in advance of the official opening the following day.
Photo provided by Logan D. Hall, Office of Communications, Pennsylvania Department of Agriculture

FBLA Students Return for Annual Leadership Conference

Keynote speaker Michael Turlis, executive director of the Ronald McDonald House of Danville, talks with students. Ronald McDonald House Charities was selected as the Pennsylvania FBLA state project for 2015-16.

Brian D. Walton, assistant dean of business and hospitality, imparts his expertise to the business-minded group.

Joseph J. Balduino, director of admissions, greets the throng of high schoolers in the college’s Field House.

Student FBLA leaders lead more than 650 of their high school counterparts in the organization’s pledge.

More than 650 students from 18 area high schools attended the Future Business Leaders of America Region 7 Leadership Conference on Wednesday. During the event, which was hosted by Penn College’s School of Business & Hospitality, the students competed in such categories as publication design, public speaking, business ethics, impromptu speaking and job interview. Among judges were faculty and staff from across the college. Top place-winners in each competition earned a trip to the state FBLA conference in April. Students also attended a selection of nine workshops, including such topics as leadership, stress management and mastering the interview.
Photos by Anna J. Cooper, marketing and communications specialist, School of Business & Hospitality

Student Lands Internship Managing Social Media for Potter Fan Site

Jessica R. Wiegand

A senior marketing student at Pennsylvania College of Technology was selected as an intern for a fan site that is known as the world’s No. 1 “Harry Potter” website.

As a social media intern for MuggleNet, Jessica R. Wiegand, a student in business administration: marketing concentration, joins a social media staff of 19. She’s works on MuggleNet’s Facebook page, creating content, monitoring comments, interacting with fans and, she says, “spreading the magic of ‘Harry Potter.’”

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YouTube Video Shares ‘Taste of Technology’

Culinary arts faculty and students at Penn College recently created a “Taste of Technology” presentation for visiting high school students, showing – with a dash of science – how a kitchen can be transformed into a chemistry set. “We want to learn about liquid nitrogen and different food products and how to use that in avant-garde cuisine,” said Chef Frank M. Suchwala, associate professor of hospitality management/culinary arts. “This elevates what we do to another level, but, of course, by no means does this replace the normal way of people serving and eating food.” The event also served as practice for the Penn College contingent that will be presenting at the 2016 USA Science & Engineering Festival in Washington, D.C.

Penn College Teams Place in Global Top 100 in Business Simulation

Competing against thousands of teams worldwide, two Pennsylvania College of Technology groups were ranked in the Global Top 100 during the fall semester as they “played” the Business Strategy Game.

The Business Strategy Game is an international business simulation competition used not only in undergraduate capstone classes, but also in graduate classes and as a corporate-level training tool.

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Penn College Announces Food Show Winners

A cake created by Amanda R. D’Apuzzo, a Penn College baking and pastry arts student from Morganville, New Jersey, received the Chef Eugene Mattucci Best of Show Award at the college’s recent Food Show.

Edible artistry was on display Dec. 4 at Pennsylvania College of Technology’s annual Food Show, where culinary arts and baking and pastry arts students displayed final projects for judges and visitors.

The Chef Eugene Mattucci Best of Show Award was granted to Amanda R. D’Apuzzo, a baking and pastry arts student from Morganville, New Jersey, for a two-tier, fondant-covered cake that featured a lighted gingerbread house and a molded gingerbread family enjoying winter activities.

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From Austria With Love: A Letter ‘Home’ for the Holidays

Bhishmadut B. Contractor

Bhishmadut B. Contractor, an international student from India enrolled in business administration: management concentration, is completing a study abroad semester in Austria and has sent a few photos “home” to Penn College.

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Hospitality Students’ Final Projects Last Word in Creativity

From hors d’oeuvres to classical desserts, students in Penn College’s School of Business & Hospitality proudly showed off their end-of-semester projects during Friday’s 2015 Food Show in the Thompson Professional Development Center’s Mountain Laurel Room.

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Last updated December 4, 2015 | Posted in Baking, Pastry & Culinary Arts, Business & Hospitality, Events, Students | This gallery contains 0 photos. | Tagged as | 2 Comments

Touch of Science, Technology Enhance Traditional Cuisine

Noodles made from apple cider that is gelled with agar agar, a vegetarian gelatin, and piped through tubes, are the centerpiece of a dish that is dressed with apple pieces and cinnamon.

Curry coconut mango “foam” is made by processing a warm soup in a cream whipper charged with nitrous oxide.

Culinary arts technology student Alex P. Korbich, of Sunbury, left, and culinary arts and systems student Paul R. Herceg, of Chalfont, drop orange soda that has been mixed with sodium alginate into a water/calcium chloride solution to cause “spherification” – resulting in tiny, caviar-like balls …

… that are added to ice cream (along with orange zest) for a unique orange Creamsicle-flavored dessert.

Another final product: noodles made from white chocolate, paired with blackberry coulis.

In their last class before finals, students in a new course, Introduction to the Modernist Kitchen, demonstrated tasty new methods for creating dishes, marrying traditional cooking preparations with science and technology. The culinologists’ products ranged from spaghetti noodles made from apple cider to orange-soda “caviar.” The course is taught by Chef Frank M. Suchwala, associate professor of hospitality management/culinary arts. Some of the processes will be shown at Penn College’s booth at the USA Science & Engineering Festival in Washington, D.C., in April.

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.