Hospitality Students’ Final Projects Deliciously Dazzle in Weekend Events

Two recent events showcased the final projects of students in culinary, baking and pastry arts majors. The annual Culinary and Pastry Experience on Friday featured final projects from six classes: Cakes and Decorations, Principles of Chocolate Works, Sugar Art, Classical and Specialty Dessert Presentation, Baking and Pastry Applications for the Culinary Lab, and Culinary Competition and Skills Assessment. Students in the latter two courses are in the final semester of the culinary arts and systems bachelor’s degree. Each developed a menu that included a dessert and entrée, set up shop and served samples to event visitors. Judges for the Culinary Competition and Skills Assessment portion of the event were  Drew Kendall, store chef for Wegmans Food Markets in Williamsport; Kim Morrison, of Cakes for Occasions in State College; and Frank Priore, executive chef of the Westmoreland Club in Wilkes-Barre. On Sunday, students in the final semester of the baking and pastry arts major showcased the variety of skills they have mastered during their Penn College classes at the Grand Pastry Buffet. Featuring both their buffet presentation skills – through sugar art and chocolate centerpieces – and their baking skills, the buffet also served as the centerpiece to an event that brought scholarship recipients and donors together.

– Photos by Jennifer A. Cline, writer/editor-One College Avenue

A chocolate showpiece by Kristina M. Williams, of South Williamsport, receives the Chef Eugene Mattucci Best of Show award.

A chocolate showpiece by Kristina M. Williams, of South Williamsport, receives the Chef Eugene Mattucci Best of Show award.

The first-place cake is decorated by Marci L. Cohen, of Clarks Summit.

The first-place cake is decorated by Marci L. Cohen, of Clarks Summit.

A blooming chocolate centerpiece by Kelly E. Renk, of Cogan Station, takes first place.

A blooming chocolate centerpiece by Kelly E. Renk, of Cogan Station, takes first place.

Katelyn E. Paulhamus, of Montoursville, prepares a fresh sample of her Hawaiian chicken with cilantro rice and honey herb-roasted carrots.

Katelyn E. Paulhamus, of Montoursville, prepares a fresh sample of her Hawaiian chicken with cilantro rice and honey herb-roasted carrots.

Tyler K. Pratt, a native of Avondale, domestic mushroom capital of the world, pays homage to his roots with his entrée: mushroom and artichoke ravioli with sun-dried tomato and chive alfredo, braised Brussels sprouts and chive oil.

Tyler K. Pratt, a native of Avondale, domestic mushroom capital of the world, pays homage to his roots with his entrée: mushroom and artichoke ravioli with sun-dried tomato and chive alfredo, braised Brussels sprouts and chive oil.

Culinary arts students present their samples to an appreciative crowd, including fellow students and alumnus Tom Baloga, ’74, who was on campus for the Automotive Centennial Celebration.

Culinary arts students present their samples to an appreciative crowd, including fellow students and alumnus Tom Baloga, ’74, who was on campus for the Automotive Centennial Celebration.

A blown-sugar fish by Nathan D. Strouse, of Spring Mills, receives first place.

A blown-sugar fish by Nathan D. Strouse, of Spring Mills, receives first place.

Rachel C. Cooper, of Bangor, created “The Sound of Chocolate,” the blue ribbon-winning entry from the Classical and Specialty Dessert Presentation class.

Rachel C. Cooper, of Bangor, created “The Sound of Chocolate,” the blue ribbon-winning entry from the Classical and Specialty Dessert Presentation class.

A sushi-inspired desert, featuring rice pudding and dark chocolate with green cocoa butter, receives second place. It was created by Katlyn J. Hackling, of Lake Hiawatha, N.J.

A sushi-inspired desert, featuring rice pudding and dark chocolate with green cocoa butter, receives second place. It was created by Katlyn J. Hackling, of Lake Hiawatha, N.J.

A bountiful chocolate piece by Lynnette F. Stegmaier, of Muncy Valley, receives second place.

A bountiful chocolate piece by Lynnette F. Stegmaier, of Muncy Valley, receives second place.

Hannah E. Marquis, of Olney, Md., presents her “World Piece” menu with an entrée of African bobotie meatballs, fruited Israeli couscous and Asian edamame salad, and dessert of Spanish churros with Aztec-style hot chocolate sauce.

Hannah E. Marquis, of Olney, Md., presents her “World Piece” menu with an entrée of African bobotie meatballs, fruited Israeli couscous and Asian edamame salad, and dessert of Spanish churros with Aztec-style hot chocolate sauce.

Bluebirds adorn a second-place entry from Shannon E. Croney, of Lake Ariel.

Bluebirds adorn a second-place entry from Shannon E. Croney, of Lake Ariel.

Judge Drew Kendall, store chef for Wegmans Food Markets in Williamsport, makes notes of the entrees from the Culinary Competition and Skills Assessment class.

Judge Drew Kendall, store chef for Wegmans Food Markets in Williamsport, makes notes of the entrees from the Culinary Competition and Skills Assessment class.

TeAnna M. Dorey, of Port Matilda, presents “Asian Flair” with her entrée, kaki-fried oysters on herbed Jasmine rice “cake” and a bed of sautéed spinach, and dessert, crispy baked wonton cups filled with creamy and fluffy guava mousse or chocolate.

TeAnna M. Dorey, of Port Matilda, presents “Asian Flair” with her entrée, kaki-fried oysters on herbed Jasmine rice “cake” and a bed of sautéed spinach, and dessert, crispy baked wonton cups filled with creamy and fluffy guava mousse or chocolate.

A sugar art piece by Taylor A. Reed, of Shamokin, earns second place.

A sugar art piece by Taylor A. Reed, of Shamokin, earns second place.

A cake by Rachel C. Bryant, of Wellsboro, earns third place in the Cakes and Decorations course.

A cake by Rachel C. Bryant, of Wellsboro, earns third place in the Cakes and Decorations course.

Logan R. Hinkley, of South Williamsport, staffs his “Modern Moroccan” entry for the Culinary Competition and Skills Assessment class.

Logan R. Hinkley, of South Williamsport, staffs his “Modern Moroccan” entry for the Culinary Competition and Skills Assessment class.

Benjamin A. King, of Elizabethtown, presents an entrée sample of maple bourbon-brined pork loin, braised pork belly, pea puree and fondant new potato with mustard-scented pork glace and carrot oil.

Benjamin A. King, of Elizabethtown, presents an entrée sample of maple bourbon-brined pork loin, braised pork belly, pea puree and fondant new potato with mustard-scented pork glace and carrot oil.

A chocolate centerpiece by DeLaney W. Blubaugh, of Waynesboro, receives third place.

A chocolate centerpiece by DeLaney W. Blubaugh, of Waynesboro, receives third place.

Alexander N. Bomberger, of Mountville, presents a Southern California menu with carnitas: traditional slow-braised pork sweetened with citrus and cola and served with avocado pesto, queso fresco (Mexican cheese), fresh corn tortillas and esquites (Mexican corn salad).

Alexander N. Bomberger, of Mountville, presents a Southern California menu with carnitas: traditional slow-braised pork sweetened with citrus and cola and served with avocado pesto, queso fresco (Mexican cheese), fresh corn tortillas and esquites (Mexican corn salad).

Hanna A. Thompson-Hill, of Millheim, takes third place for her underwater sugar scene.

Hanna A. Thompson-Hill, of Millheim, takes third place for her underwater sugar scene.

Judges Kim Morrison, of Cakes for Occasions in State College, and Chef Frank Priore, executive chef of the Westmoreland Club in Wilkes-Barre, sample a dish for scoring.

Judges Kim Morrison, of Cakes for Occasions in State College, and Chef Frank Priore, executive chef of the Westmoreland Club in Wilkes-Barre, sample a dish for scoring.

A cassata cake by Taylor Potter, of Towanda, receives third place.

A cassata cake by Taylor Potter, of Towanda, receives third place.

Delicately formed flora surround a sculpted bird.

Delicately formed flora surround a sculpted bird.

Diana N. Lindner, of North White Plains, N.Y., receives an honorable mention for her chocolate tree.

Diana N. Lindner, of North White Plains, N.Y., receives an honorable mention for her chocolate tree.

A sunny entry by Autumn E. MacInnis, of Trout Run, earns honorable mention.

A sunny entry by Autumn E. MacInnis, of Trout Run, earns honorable mention.

Liliana M. Strunk, of Avis, receives honorable mention for her layered dessert.

Liliana M. Strunk, of Avis, receives honorable mention for her layered dessert.

Logan R. Hinkley, of South Willamsport, answers questions about his "Modern Moroccan" menu.

Logan R. Hinkley, of South Willamsport, answers questions about his “Modern Moroccan” menu.

A chocolate canvas by Katlyn J. Hackling, of Lake Hiawatha, N.J., receives honorable mention.

A chocolate canvas by Katlyn J. Hackling, of Lake Hiawatha, N.J., receives honorable mention.

An “Earth Week” appropriate cake by Laura D. Rice, of Sunbury, receives honorable mention.

An “Earth Week” appropriate cake by Laura D. Rice, of Sunbury, receives honorable mention.

Elizabeth M. Hiller, of Honesdale, replenishes a tray.

Elizabeth M. Hiller, of Honesdale, replenishes a tray.

Hanna A. Thompson Hill’s sugar centerpiece enhances the masquerade motif.

Hanna A. Thompson Hill’s sugar centerpiece enhances the masquerade motif.

A chocolate piece by Heather M. Bakley, of Middlebury Center

A chocolate piece by Heather M. Bakley, of Middlebury Center

A carefully designed tray awaits hungry visitors.

A carefully designed tray awaits hungry visitors.

Tiny decorations provide a clue to the ingredients.

Tiny decorations provide a clue to the ingredients.

David L. Stroehmann with baking and pastry arts student Heather M. Bakley, a recipient of the D.L. Stroehmann culinary scholarship and a participant in the Grand Pastry Buffet

David L. Stroehmann with baking and pastry arts student Heather M. Bakley, a recipient of the D.L. Stroehmann culinary scholarship and a participant in the Grand Pastry Buffet

A centerpiece is dressed for the ball.

A centerpiece is dressed for the ball.

A chocolate piece helps show the culmination of four semesters of coursework.

A chocolate piece helps show the culmination of four semesters of coursework.

One-bite artwork

One-bite artwork

On “competition trays,” intricate petit fours surround a chocolate or sugar centerpiece.

On “competition trays,” intricate petit fours surround a chocolate or sugar centerpiece.

Biscotti and chocolate-covered strawberries are among temptations.

Biscotti and chocolate-covered strawberries are among temptations.

Elegance dominates the pastry buffet’s masquerade theme.

Elegance dominates the pastry buffet’s masquerade theme.

An edible mask by Ching Chan, of Milton

An edible mask by Ching Chan, of Milton

A sugar piece by Lauren H. Case, of Painted Post, N.Y.

A sugar piece by Lauren H. Case, of Painted Post, N.Y.

A colorful competition tray

A colorful competition tray

Decadent desserts await.

Decadent desserts await.

Petit fours celebrate spring.

Petit fours celebrate spring.

Chocolate takes the shape of a mask with feathers.

Chocolate takes the shape of a mask with feathers.

Roses and ribbon enhance a chocolate centerpiece.

Roses and ribbon enhance a chocolate centerpiece.

Dressed in chocolate

Dressed in chocolate

Tasty reflections

Tasty reflections

A sugar-art mask oversees a tray.

A sugar-art mask oversees a tray.

Nathan D. Strouce, of Spring Mills, conjures a sweet art piece.

Nathan D. Strouce, of Spring Mills, conjures a sweet art piece.

Sugar art by Briana L. Klingler, of Port Matilda

Sugar art by Briana L. Klingler, of Port Matilda

Comments – One Comment

What wonderful presentations! Students and faculty alike should be very proud!

Posted by Patty Schrader at April 28, 2014 at 7:41 pm

Related Stories

More Baking, Pastry & Culinary Arts news

More Business & Hospitality news

More Institutional Advancement news

More Scholarships news

More Students news