News about Business & Hospitality

Future Bakers, Set Your Mind on 1 Degree for 60 Seconds

A “Your Class in 60 Seconds” video added to the Penn College YouTube channel visits the Advanced Baking & Pastry Operations class, which instills such principles including menu planning, creating and selling products and bakery operation. From conception to final patisserie sale, students receive a tremendous hands-on education throughout the course.  “You’ll come to class with your plans for the day and your strong work ethic,” says Victoria L. Kostecki, who holds Penn College degrees in baking and pastry arts (2014) and applied management (2016). “Writing the menu is a combination of baking and pastry methodology, dynamic communication skills and teamwork. Once the menu has been developed, you work to create the items you plan to sell.”

Penn College Student Receives Nancy W. Carrier Scholarship

Penn College student Jonathan T. Hall, also an assistant cook for Dining Services at the college, prepares a stir-fry dish in the Capitol Eatery dining unit. Hall, a full-time applied management major from Williamsport, received the National Association of College & University Food Services Mid-Atlantic Region’s Nancy W. Carrier Scholarship for 2016.

Pennsylvania College of Technology student Jonathan T. Hall, of Williamsport, was named one of two recipients of the National Association of College & University Food Services Mid-Atlantic Region’s Nancy W. Carrier Scholarship for 2016.

Hall, a full-time student who is pursuing a bachelor’s degree in applied management, is also an assistant cook for Penn College Dining Services.

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Grand Pastry Buffet Unites Scholarship Recipients With Donors

A chocolate sculpture by Dylan H. Therrien, of Reading, helps to dress a table.

Pennsylvania College of Technology’s Keystone Dining Room hosted a grand celebration of scholarship, skill and generosity during the April 30 Grand Pastry Buffet and Scholarship Reception.

While baking and pastry arts students displayed some of their final works before graduation, students who have received scholarships met those who established the funds from which they benefited. The Penn College Foundation provides more than 200 scholarships.

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Le Jeune Chef Receives ‘Reader’s Choice’ Award From Area Newspaper

Michael R. Triassi, Le Jeune Chef’s director of sales and restaurant operations, accepts a Reader’s Choice Award from Becky Fitzwater, an advertising representative for the Milton Standard-Journal.

Le Jeune Chef Restaurant recently received the silver among restaurants in the Milton Standard-Journal’s first Reader’s Choice Awards. The Standard-Journal ran its Reader’s Choice contest form in its daily newspapers, allowing readers to write in their favorites in 170 categories. Becky Fitzwater, an advertising representative for the newspaper, recently delivered a certificate to the restaurant, signifying that it was the second-highest vote-getter in the Best Restaurant category. Le Jeune Chef presents a fine-dining experience hosted by the college’s School of Business & Hospitality. The restaurant offers a gourmet menu, much of it prepared by students, and features the area’s most extensive wine list. The full list of award winners will be announced in the newspaper’s June 1 edition.

Faculty Member, Family Serve Community Dinner

Barbara K. Emert-Strouse (right), and her family, including May culinary arts and systems graduate Scott L. Neff (with hat), join forces in the kitchen of Christ Episcopal Church in Williamsport to serve a free meal to the community.

Barbara K. Emert-Strouse, assistant professor of dental hygiene, was joined by her family, including Scott L. Neff, a May culinary arts and systems graduate, in serving a free dinner for the community recently at Christ Episcopal Church in Williamsport. The “Pay It Forward” dinner began as a class project for students in the college’s Community Dental Health course and has evolved into a volunteer project for second-year dental hygiene students and Emert-Strouse’s family. The church offers a free meal for the community on the first Saturday of each month, and Emert-Strouse and her family provided the groceries and the manpower to prepare and serve the May edition.
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Montgomery Schools Top Market-Simulation Game

Roy A. Fletcher, assistant professor of business administration: banking and finance, offers to share classroom access to the college’s live market tracking tools.

Gerri F. Luke, dean of business and hospitality, offers an inspirational message, asking students to consider doing their best for others a bigger win than doing their best for themselves.

FNB Bank regional president Bryan Holmes addresses the group.

Students from seven Lycoming County high schools and three middle schools visited Penn College’s Thompson Professional Development Center to celebrate their completion of Economics Pennsylvania’s 2015-16 Stock Market Game. The Stock Market Game is a classroom simulation that offers players the opportunity to invest a hypothetical $100,000 in stocks, bonds and mutual funds. The top high school team, announced at the recent gathering, was Montgomery Area High School, which finished the year with 169,855.70 total equity, followed by Loyalsock Township High School and Muncy High School. Among middle schools, Montgomery Area finished first with $131,689.69, followed by Muncy Junior High School and Williamsport Area Middle School. As part of the event, students participated in a “professional meet and greet” with representatives of FNB Bank, the Williamsport Sun-Gazette, EconomicsPennsylvania and Penn College’s School of Business & Hospitality. Comments were offered by Gerri F. Luke, dean of business and hospitality; Brian K. Walton, assistant dean of business and hospitality; and Roy A. Fletcher, assistant professor of business administration: banking and finance, as well as Bernard Oravec, publisher of the Williamsport Sun-Gazette; Bryan Holmes, regional president of FNB Bank; and Carolyn Shirk, of EconomicsPennsylvania.

Science, Orange Soda Blend in ‘Teacher Talk’ Video

A new video, in which Presidential Student Ambassador Emily K. Lutz chats with Chef Frank Suchwala about “Technology in the Kitchen,” has been added to the Penn College YouTube channel. The clip gives viewers a taste of “fruit-juice caviar” and other scientific food preparation in the School of Business & Hospitality and at the recent USA Science and Engineering Festival in Washington, D.C. Lutz, of Wading River, New York, already holds a two-year degree in hospitality management and will graduate Saturday with a bachelor’s in applied management; Suchwala is an associate professor of hospitality management/culinary arts. The 60-second “Teacher Talk” was developed by Klein Curry Communications, the college’s national media consultant, in conjunction with Guggenheim Productions.

Culinary Creations Make for Appetizing Array

Top-score recipient Scott L. Neff and Jaclyn C. Gregg’s “Floribbean”-themed display

Penn College’s hospitality department hosted its annual Culinary and Pastry Experience on April 29, showing off the work of students in five classes: Advanced Baking Applications for Culinary Arts, Cakes and Decorations, Classical and Specialty Dessert Presentation, Culinary Competition and Skills Assessment, and Principles of Chocolate Works.

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Last updated May 5, 2016 | Posted in Baking, Pastry & Culinary Arts, Business & Hospitality, Events, Faculty & Staff, Students | This gallery contains 40 photos. | Tagged as | 2 Comments

Culinary Grad Delivers Food for Thought, Scholarship Check

Kate (Bishop) Hunter, ’00, culinary arts technology, offers career tips during a library presentation.

From left, Robb C. Dietrich, executive director of the Penn College Foundation, Sarah B. Fiedler, recipient of the Jones Dairy Culinary Scholarship, and Kate Hunter, ’00, who presented the scholarship on behalf of Jones Dairy Farm.

Culinary arts technology alumna Kate (Bishop) Hunter, ’00, returned to campus April 28 to offer career advice during a library presentation. While here, she presented the Jones Dairy Farm Culinary Scholarship to student Sarah B. Fiedler, a culinary arts and systems student from Lock Haven. It is the second year Fiedler has received the scholarship, which was established by Jones Dairy Farm last year. After several years in the restaurant at the Hershey Country Club, Hunter helped her family open a food brokerage firm, Peak Sales & Marketing, where she is office manager. Jones Dairy Farm began making breakfast sausage 127 years ago and has since expanded its all-natural product line.

Cake Decorator Fashions Familiar Face

A cute and tasty final product

Award-winning cake designer Irene Maston, named one of Brides magazine’s Top 100 Cake Designers, visited campus Thursday to provide a cake-sculpting demonstration in the Madigan Library. During her well-attended talk, she transformed a stack of triple-chocolate layer cakes to a likeness of the college’s Wildcat mascot. Maston owns Irene’s Cakes by Designs in Ludlow, Vermont, where recent Penn College baking and pastry arts graduate Kristina M. Williams is an intern. Student Keegan D. Sonney, of Erie, will serve an internship with Maston this summer. After her demonstration, Maston remained on campus to help judge Friday’s Culinary and Pastry Experience. In addition to Irene’s Cakes by Design, Maston and her husband own The Andrie Rosen Inn.

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Cooking Low and Slow in Billtown

George E. Logue III, '10, has found his home as chef/owner of Acme Barbecue & Catering Co. in downtown Williamsport.

From the Spring 2016 One College Avenue magazine: A calm demeanor and appreciation for life are part of the recipe at a culinary arts alumnus’s popular restaurant in downtown Williamsport. Bonus: Get the recipe for Acme Barbecue’s “Baked Pit Beans.” Read “Cooking Low and Slow in Billtown.”

Historic Number of Penn College Students Headed to Nationals

SkillsUSA Pennsylvania

Seventeen first-place winners from Pennsylvania College of Technology have advanced to the 52nd annual National SkillsUSA Conference, to be held from June 20-24 in Louisville, Kentucky.

Three other students finished in the top four places in their respective categories during the SkillsUSA Pennsylvania Leadership and Skills Conference held earlier this month in Hershey.

“I feel great about the students’ performance at the state competition. It goes to show how well-prepared the students are from their respective fields and how great our instructors are here at the college,” said James N. Colton II, assistant professor of welding and the college’s SkillsUSA adviser. “This is, by far, the most diverse group of students I’ve had go to the competition. The national competition gives us a chance to showcase our technical skills and show everyone why we’re a leader in applied technology. I hope next year we can increase the number going to nationals and continue to make the college proud.”

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Culinary Students Add Flavor to National Science Festival

Students and faculty from Pennsylvania College of Technology’s School of Business & Hospitality served a “Taste of Technology” at the USA Science and Engineering Festival in Washington, D.C., from April 15-17. From frozen Teddy Grahams to instant ice cream, the students fed guests’ curiosity and appetite. With other exhibitors and science celebrities, the Penn College culinary contingent promoted careers in STEM (science, technology, engineering and math). A video has been added to the college’s YouTube channel, and a photo gallery compiled from the contributions of faculty and staff.

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Unexpected Reunion

John Michael Sabga, left, and Tarik Laroche

From the Spring 2016 One College Avenue magazine: Long before becoming Wildcat soccer teammates, John Michael Sabga and Tarik Laroche shared a “football” field in Trinidad. Read more in “Unexpected Reunion.”

Students Explore Macrobiotics as Key to ‘Big, Full Life’

Phyllis Wise Reynolds talks with students about grain ingredients, around which macrobiotic menus are built, and shows two pasta options.

Wise Reynolds reviews a recipe with student Andrew Scheitle, of Chambersburg.

Student Sarah A. Brunski, of Mount Holly Springs, asks questions before getting started on a pasta recipe.

R. Colby Janowitz, of Westminster, Md., chops vegetables for his group’s macrobiotic dish.

Phyllis Wise Reynolds, a local macrobiotic instructor and certified holistic health counselor, visited the Diet Therapy and Applications class of Chef Michael A. Ditchfield, instructor of hospitality management/culinary arts, on Monday to teach students about macrobiotic cooking. Macrobiotics, she said, means “big life” and centers on food as energy to provide a big, full life. Wise Reynolds turned to macrobiotic eating and cooking when she was diagnosed with fibromyalgia, an autoimmune disease. At the time she was diagnosed, she told students, the disease was not well-known, and there was not yet a recommended medical treatment plan, so she turned to her diet. “As I ate more healthfully, my body responded,” she said. She talked about key ingredients and demonstrated several “whole food” recipes before the 16 students prepared them on their own. “I’m hoping more and more (in the restaurant industry) will understand, when we ask you to prepare something with little salt or no salt, we’re not trying to be difficult,” she told the class. “There are some of us that are just trying to get through life.” The Diet Therapy and Applications course provides study and hands-on application of nutrition as it relates to the life cycle, with a concentration on various states of physical health and its effects on nutritional needs. Topics include diet therapy and modification, nutrition interviewing and assessment, care planning, cultural foods and concerns, and state and federal regulations. Institutional feeding is emphasized.