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04.08.2021

College creates virtual lessons for CTCs’ use during closures

When the Pennsylvania Restaurant & Lodging Association called on its collegiate partners to provide virtual lessons for future culinarians in its high school program, Pennsylvania College of Technology chef/instructors answered – and high school teachers are grateful.

Designed to be used when schools must shift to remote learning, Penn College faculty developed lesson plans and produced more than a dozen videos, with support from the college’s Educational & Emerging Technologies Office.

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Baking, Pastry & Culinary Arts Business, Arts & Sciences Faculty & Staff
03.26.2021

Students helping local nonprofit’s gourmet cupcake sale

"Cupcakes for a Cause"Student volunteers from Penn College’s Hospitality Connections Club will assist guest baker Nikki Fiel during a “Cupcakes for a Cause” fundraiser for Dwell Orphan Care. Orders are being accepted through Monday for six flavors of gourmet cupcakes, to be picked up from 9 a.m. to noon Saturday, April 3, at First United Methodist Church Christian Life Center, 601 Market St., Williamsport. The nonprofit agency was formed in 2019 “to support foster and adoptive families in Lycoming County and beyond so that children have a safe, loving, forever home in which to dwell.”

Baking, Pastry & Culinary Arts Business, Arts & Sciences Students
12.01.2020

Faculty member authors instructional article for confectioners

Pennsylvania College of Technology’s Chef Charles R. Niedermyer, instructor of baking and pastry arts/culinary arts, was recently published in Kettle Talk, the quarterly publication of Retail Confectioners International.

Niedermyer authored “Perfecting Artisan Ganache” for the magazine’s October/November/December issue. Ganache is traditionally made from chocolate and cream. In the article, Niedermyer shares technical guidance for substituting and adding ingredients, controlling water activity and extending shelf life, as well as his formula for ganache-centered molasses spice bonbons.

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Alumni Baking, Pastry & Culinary Arts Business, Arts & Sciences Faculty & Staff
11.25.2020

LJC preps homemade feast for those away from home

Madison Y. Cooper, a culinary arts technology and applied management student and part-time Le Jeune Chef cook, wraps a pan of stuffing, ready to be baked on Friday. She is from Harrisburg.
Madison Y. Cooper, a culinary arts technology and applied management student and part-time Le Jeune Chef cook, wraps a pan of stuffing, ready to be baked on Friday. She is from Harrisburg.
Patrick E. Hufnagle, of Antes Fort, places the dough for a batch of pumpkin cranberry rolls in a dough divider/rounder.
Patrick E. Hufnagle, of Antes Fort, places the dough for a batch of pumpkin cranberry rolls in a dough divider/rounder.
After its turn in the divider/rounder, the dough is portioned, shaped and ready to bake.
After its turn in the divider/rounder, the dough is portioned, shaped and ready to bake.
Hufnagle is a baking and pastry arts and applied management student, plus a part-time baker for Le Jeune Chef.
Hufnagle is a baking and pastry arts and applied management student, plus a part-time baker for Le Jeune Chef.

In an effort to preserve at least one tradition in a year that has been anything but normal, Le Jeune Chef staff and students are preparing a free Thanksgiving feast for the dozens of students who have opted to stay on campus during the holiday break or are isolating.

While some of the prep work was completed Wednesday, the small crew will return to campus from 8 a.m.-2 p.m. Friday to complete and individually package the traditional, handmade Thanksgiving dinners.

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Baking, Pastry & Culinary Arts Business & Hospitality Business, Arts & Sciences Students
10.09.2020

Students display product prowess at PDC ‘trade show’

Danielle M. Johnson, of Garnet Valley
Danielle M. Johnson, of Garnet Valley
Rebecca E. High, of Willow Street
Rebecca E. High, of Willow Street
Grace A. Reese, of Port Matilda
Grace A. Reese, of Port Matilda
Alaina L. Lapenta, of Lemoyne
Alaina L. Lapenta, of Lemoyne

As a final project for the eight-week Bakery Operations and Product Development course, students set up a trade show in the Thompson Professional Development Center on Oct. 5. As part of the course, baking and pastry arts students develop a product line or business concept and put their marketing lessons to work by developing and staffing a display that includes product packaging, menus or price lists, business cards and other marketing materials.
Photos by Sue A. Kelley, dean of business, arts and sciences 

Baking, Pastry & Culinary Arts Business, Arts & Sciences Students
09.18.2020

Personal chef finds self-satisfaction in cooking for others

Amy (Lynn) KoralThrough a solid belief in herself and unwavering encouragement from her support system, Penn College alumna Amy (Lynn) Koral boldly quit a bakery job to become a full-time personal chef and business owner. Koral – who earned an associate degree in baking and pastry arts in 2014 and founded Cherished Meals in Oregon four years later – discusses the rewards of preparing meals and restoring her clients’ valuable time in the process. “It happened very organically, and I’m so happy to be cooking healthy meals for people each week,” she writes in a blog posting. “I love making people’s lives easier and filling their refrigerators with homemade, nourishing meals.”

Alumni Baking, Pastry & Culinary Arts Business, Arts & Sciences Faculty & Staff Students
09.02.2020

Penn College announces cake competition winners

Winners have been named in Pennsylvania College of Technology’s annual wedding cake competition, with first-place honors awarded to a baking and pastry arts student from Macungie.

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Baking, Pastry & Culinary Arts Business & Hospitality Management Business, Arts & Sciences Students
07.31.2020

Kitchen ‘modernists’ complete culinary competencies

Students show off final projects for Introduction to Modernist Kitchen. From left: Ashley J. Hoffer, of Manheim; Dane S. Druckenmiller, of Hellertown; Hailey R. Dunn, of York Haven; and Rebecca E. High, of Willow Street.
Students show off final projects for Introduction to Modernist Kitchen. From left: Ashley J. Hoffer, of Manheim; Dane S. Druckenmiller, of Hellertown; Hailey R. Dunn, of York Haven; and Rebecca E. High, of Willow Street.

Students in the course Introduction to Modernist Kitchen, taught by Chef Frank M. Suchwala, associate professor of hospitality management/culinary arts, finished their spring class competencies this week, each preparing an impressive three-course spread of appetizer, entree and dessert. The class explores the modern culinary techniques of spherification, foaming canisters, sous vide cookery, gelation, flash freezing with liquid nitrogen and avant-garde cuisine.
Photo by Chef Frank M. Suchwala, associate professor of hospitality management/culinary arts

Baking, Pastry & Culinary Arts Business, Arts & Sciences Faculty & Staff
07.23.2020

Summer restaurant internship develops skills, flexibility

When Pennsylvania College of Technology culinary arts student Janelle R. Becker arranged for a summer internship with a Pittsburgh restaurant, she had hoped to enhance her kitchen skills. As a result of the coronavirus, she’s also practiced resourcefulness and flexibility.

Becker, who is pursuing a bachelor’s degree in culinary arts and systems, completed most of her internship at Alta Via Ristorante, a modern Italian restaurant in O’Hara Township, just outside the Pittsburgh city line. The restaurant, part of the big Burrito Restaurant Group, gathers its influences from the fresh cuisine of the California wine country and the mountain towns of the Italian Alps.

Becker interviewed with Alta Via early in the spring semester, making arrangements for a summer internship well before cases of the coronavirus emerged in Pennsylvania.

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Baking, Pastry & Culinary Arts Business, Arts & Sciences Students
07.14.2020

Le Jeune Chef earns Wine Spectator Magazine award

Le Jeune Chef Restaurant, a live learning laboratory for culinary and baking and pastry arts students at Pennsylvania College of Technology, was recognized with a “Best of Award of Excellence” as part of Wine Spectator Magazine’s 2020 Restaurant Awards program.

The casual fine-dining restaurant is operated by the college’s School of Business, Arts & Sciences.

The Restaurant Awards are the focus of Wine Spectator’s July-August issue, which hit newsstands on July 14 and reaches 3.5 million readers. Information about award winners is also accessible via Wine Spectator’s website, app and free restaurant search database.

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Baking, Pastry & Culinary Arts Business, Arts & Sciences General Information
07.06.2020

Making a difference with every dish

Chef Robert Wood, '17, stands in the dining room of Jon Bon Jovi Soul Kitchen, a "community restaurant" in Toms River, N.J., where he is executive chef.
Chef Robert Wood, ’17, stands in the dining room of Jon Bon Jovi Soul Kitchen, a “community restaurant” in Toms River, N.J., where he is executive chef.
The Soul Kitchen's manifesto is communicated clearly on its wall. Portions seen here.
The Soul Kitchen’s manifesto is communicated clearly on its wall. Portions seen here.
Wood and Soul Kitchen volunteers strive to provide wholesome food to clients, about half of whom pay for their meal.
Wood and Soul Kitchen volunteers strive to provide wholesome food to clients, about half of whom pay for their meal.
Wood, one of the restaurant's three paid staff members, preps in the Soul Kitchen's restaurant.
Wood, one of the restaurant’s three paid staff members, preps in the Soul Kitchen’s restaurant.

From the Spring 2020 Penn College Magazine: Rob Wood, ’17, is executive chef for the restaurant of a literal rock star. But it’s his clients who inspire him. Read “Making a difference with every dish.”

Alumni Baking, Pastry & Culinary Arts Business & Hospitality Business, Arts & Sciences Penn College Magazine Penn College Magazine Feature
06.08.2020

Penn College shortens path to culinary careers

Future chefs can receive an industry-respected, hands-on education in a shorter amount of time at Pennsylvania College of Technology through a new 12-month certificate in culinary applications and a revision to its associate degree in culinary arts technology that makes a degree obtainable in 16 months.

The streamlined majors allow students to enter the restaurant and food service workforce more quickly, fulfilling the demand of industry for real-world-ready culinarians, and to incur lower financial cost in pursuit of an education.

Both majors provide a robust yet compact education with extensive hands-on learning and up-to-date curriculum to meet industry needs, helping to ensure students will land jobs.

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Baking, Pastry & Culinary Arts Business, Arts & Sciences Students
04.29.2020

DO try this at home! Le Jeune Chef’s Bananas Foster

Join Penn College Chef Troy A. Breger and George C. Gerba II, a culinary arts technology major from Williamsport, as they whip up a serving of Bananas Foster. Study the pros at work. This delectable treat is perfectly sautéed. Expertly flambéed. And paired with vanilla ice cream and a hint of mint. What’s not to love?

 

Baking, Pastry & Culinary Arts Business & Hospitality Faculty & Staff Students
04.08.2020

Faculty member shares foresight with Bake magazine

Chef Charles R. NiedermyerChef Charles R. Niedermyer II, instructor of baking and pastry arts/culinary arts, was interviewed for the cover story in the March/April issue of Bake magazine. A two-time Penn College alumnus and a faculty member since 2005, Niedermyer was among the professionals assessing what the future holds for desserts and pastries. As patrons become increasingly discerning, he said in “Flavor Inspirations,” retail bakers need to adjust. “The key is knowing your customers, the products and services that are most important to them, and staying true to your niche,” said Niedermyer, recognized by the publication in November 2018 as one of the nation’s top 25 industry leaders. “We can’t be all things, to all customers, that walk in our doors.” The article is provided here: Bake magazine

Alumni Baking, Pastry & Culinary Arts Business & Hospitality Faculty & Staff
02.26.2020

Le Jeune Chef’s signature Chocolate Soup

It’s rich. It’s creamy. It’s Le Jeune Chef Restaurant’s signature Chocolate Soup. If you’ve visited the casual fine dining restaurant on Penn College’s main campus, you’ve probably tasted this craveable masterpiece. Join Chef Chris Grove and Claudia Walling, a baking and pastry arts student from Williamsport, to learn how easy it is to bring home this crowd favorite.

Baking, Pastry & Culinary Arts Business & Hospitality Faculty & Staff General Information Students