News about Business & Hospitality Management

State Senate Appropriations Committee chair tours campus

Always engaged and advocating for the college, Yaw (right) converses with Browne in the atrium of the Breuder Advanced Technology & Health Sciences Center.

State Sen. Patrick M. Browne, chairman of the Senate Appropriations Committee, visited Pennsylvania College of Technology on Thursday.

Browne, who represents the 16th District – which includes Allentown and other municipalities within Lehigh County – came to campus after presenting an election and legislative update at a breakfast sponsored by the Williamsport/Lycoming Chamber of Commerce.

He was invited by fellow Appropriations Committee member Sen. Gene Yaw, who also serves as chairman of the Penn College Board of Directors. Yaw also hosted the Chamber legislative update event, held at the Genetti Hotel in Williamsport.

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Conference guides enterprising high school students

Mark A. Ciavarella, associate professor of business administration/management, teaches high school students about the steps of writing a business plan during an Entrepreneurship Challenge event at the college.

A team from Bradford Area School District develops a business plan for an ice cream shop.

Students from Berwick Area School District hash out their target audience and sales territory. They are pitching a business that manufacturers an add-on component for hybrid vehicles.

High school students participating in the Pennsylvania Council on Financial Literacy’s Entrepreneurship Challenge gathered in the college’s Penn’s Inn facility on Wednesday for a one-day conference to help them define and develop their business concepts and write a summary business plan. They were guided in the activity by Mark A. Ciavarella, associate professor of business administration/management at Penn College, and Tim Keohane, director of the Small Business Development Center at Lock Haven University. PennCFL sponsors local, regional and statewide competitions that allow students to pitch new business ideas. The Penn College event was the first of three such conferences the organization is hosting this month at area colleges. Following the conference, the students return to their schools to complete and submit their business plans for prizes. The top three teams are invited to PennCFL’s state competition.

Insightful alum urges students to stoke passions, make connections

A 2007 recipient of the college's Alumnus Achievement Award, Jeffcoat talks with students during a late-September return to campus.

Pennsylvania College of Technology alumnus Keith L. Jeffcoat recently returned to his roots to share advice and industry experience with the next generation of students.

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Journey to the Winner’s Circle: Kentucky Derby Is a Culinary Marathon for Students

Culinary arts and systems student Jacob W. Parobek, of Seltzer, joins classmates to watch the storied Kentucky Derby from a rainy rooftop.

On Wednesday, three days before the Derby, students, from left, Bridget M. Callahan, of Pottsville; Bailey L. Frey, of Watsontown; Bethany R. Taylor, of Moosic; and Stephanie C. Myers, of Catawissa, step away from the kitchens to take in the world-famous track.

From the Fall 2018 Penn College Magazine: Penn College writer/video editor Tom Speicher embedded with hospitality students as they traveled to the 2018 Kentucky Derby. For a quarter century, Penn College students have joined the Derby’s culinary team. Read “Journey to the Winners’ Circle.”

Publication Taps Chef Charles for Chocolate Know-How

In a recent issue of Bake Magazine, Chef Charles R. Niedermyer II, an instructor of baking and pastry arts/culinary arts, shares valuable ideas for cake decorators wishing to elevate their creations with gourmet chocolate. “Selecting chocolate is critical to success,” says Niedermyer, who holds Penn College degrees in baking and pastry arts and technology management. “In terms of purchasing chocolate, there are important factors to consider.”

Penn College’s Le Jeune Chef Honored by Wine Spectator Publication

Penn College’s Le Jeune Chef Restaurant has again earned an Award of Excellence from Wine Spectator magazine. The restaurant, which offers a teaching-learning environment for faculty and students, has been honored by Wine Spectator every year since 1995.

Pennsylvania College of Technology’s Le Jeune Chef Restaurant was named an “Award of Excellence” winner by Wine Spectator magazine.

Wine Spectator is the largest paid wine-focused/wine-lifestyle magazine, reaching more than 3 million readers with each issue. The magazine’s annual Restaurant Awards program recognizes the most exciting wine lists around the world. Honorees are published in its August issue.

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Event Management Intern Devises Successful ‘Sip & Drool’ Benefit

An officer from the Chester County K-9 Unit provides a demonstration during “Sip & Drool,” an event created and managed by Penn College student Victoria A. Sosar, of Berwick, as part of an internship at Beale Manor in Parkesburg. The event raised nearly $2,500 for LaMancha Animal Rescue in Unionville. Sosar is pursuing a bachelor’s degree in business administration: sport and event management.

An event conceived and managed by a Pennsylvania College of Technology student recently raised $2,460 for a nonprofit animal shelter and helped to find homes for several dogs.

Victoria A. Sosar, of Berwick, is pursuing a bachelor’s degree in business administration: sport and event management. As part of an internship this summer with Beale Manor, a special events venue in Chester County, Sosar was given the opportunity to plan and hold an event of her own.

“I came up with a bunch of ideas and stuck with the one that I would be most passionate about,” Sosar said. “Which just so happened to be one that had to do with animals.”

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Faculty Member Joins Panel Discussion on Culinary Education

Chef Mary G. Trometter

A member of the hospitality faculty at Pennsylvania College of Technology was a panelist at the Center for the Advancement of Foodservice Education’s recent 2018 Leadership Conference in Wisconsin.

Chef Mary G. Trometter, assistant professor of hospitality management/culinary arts, spoke during a session titled “Beyond Cooking Skills,” focusing on soft skills, life skills and professionalism. She provided rubrics developed by the college’s hospitality faculty to assess students’ non-technical skills. The June 16 panel discussion was part of the conference’s “Who Needs Culinary School, Anyway?” series of sessions.

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Penn College Savors the Kentucky Derby

Follow Penn College culinary students as they experience the 2018 Kentucky Derby as key members of the Levy Restaurants team. Twenty-eight students and 10 alumni spent five long, fulfilling days cooking for thousands of patrons at the prestigious clubs and suites overlooking iconic Churchill Downs. The one-of-a-kind experience at the renowned event is a valuable component of the students’ culinary education. “I don’t think anyone can understand how much food – and how high of a quality the food is – without actually seeing it and being here in the dining room looking at it,” culinary arts and systems student Bridget M. Callahan says in a 16-minute documentary added to the college’s YouTube channel. “It’s a lot of work during the week, but once you walk out there, it’s pretty awesome.”

Visitors Get Eyeful on Aptly Named ‘Summer Preview Day’

Admissions Counselor Lee A. Dawson provides an overview of life at Penn College during a welcome session in the Klump Academic Center Auditorium.

Chef Mary G. Trometter, assistant professor of hospitality management/culinary arts, shows families around the kitchens where students prepare fine food for Le Jeune Chef Restaurant.

Michelle D. Kachik, a student ambassador and physician assistant student from Clarence, leads a group on a tour of campus.

Christopher H. Van Stavoren, assistant professor, talks with families about the ins and outs of the college’s automotive technology majors.

Penn College welcomed nearly 100 potential students and their guests Friday for the season’s second Summer Preview Day. The visitors explored instructional labs; enjoyed campus and housing tours; and connected with Admissions, Student Activities, Athletics, Financial Aid and other resources. The final Summer Preview Day will be from 9 a.m. to 2 p.m. Saturday, July 28.

Culinary Arts Faculty Presents Session for Consumer Science Group

Chef Paul Mach

A member of Pennsylvania College of Technology’s hospitality faculty recently presented a session at the Pennsylvania Association of Family & Consumer Sciences annual conference in Scranton.

Chef Paul Mach, assistant professor of hospitality management/culinary arts, offered two sessions to the association’s members, providing tips for teaching about – and cooking with – a large variety of grains and dried legumes. The well-attended sessions included samples, recipes and other handouts, and a demonstration. Among grains featured in the recipes are quinoa, kamut and black forbidden rice.

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Hospitality Students Savor the Kentucky Derby

Pennsylvania College of Technology hospitality students were the big winners at the 2018 Kentucky Derby. A contingent of 28 students and 10 alumni worked for Levy Restaurants at Churchill Downs throughout Derby Week, a commitment captured in a video added to the college’s YouTube channel. The Penn College representatives played a key role in food production for the exclusive clubs and suites overlooking the iconic track. The long days and mass quantities of food provided a unique, invaluable experience for the students at one of the world’s most prestigious sporting events. “The Derby would not be successful without the Penn College kids’ contribution to this event,” says Chef Robin Rosenberg, chef de cuisine for Levy Restaurants. “They are amazing. They are enthusiastic. Their passion, their work ethic, second to none.”

Photo gallery

Long Days’ Journey to Post Time

Hospitality students are pumped for an exciting week at the Kentucky Derby as they arrive for their first day of work.

Horse-racing aficionados know the Kentucky Derby as “the most exciting two minutes in sports,” but students from Penn College’s School of Business & Hospitality – who have been making the pilgrimage to Churchill Downs for a quarter-century – know firsthand the rigorous and rewarding schedule leading up to those 120 seconds. Go behind-the-scenes with the college’s enterprising entourage as they travel, mince, stand, peel, stay awake and prep for hours … and savor every moment of the exhausting experience. (A YouTube video captures more of the week’s action.)

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Last updated May 14, 2018 | Posted in Baking, Pastry & Culinary Arts, Business & Hospitality, Business & Hospitality Management, Faculty & Staff, Students | This gallery contains 39 photos. | Tagged as |

Penn College Baja Team Pumped for Kansas Competition

Members of the Penn College Baja SAE team take a well-earned break during their April competition in Maryland. Standing from left are: Myron D. Milliken, Lewistown; Matthew J. Nyman, Lock Haven; Todd R. Mercer, Williamsport; Dylan A. Bianco, State College; Christopher M. Schweikert, Jamison; Mathias Decker, Farmington; Shujaa AlQahtani, Saudi Arabia; Trevor M. Clouser, Millmont; Daniel M. Gerard, Doylestown; Joshua J. Cover, Selinsgrove; adviser John G. Upcraft; and Jonathan R. Sutcliffe, Orangeville. Sitting on the car from left are: Logan B. Goodhart, Chambersburg; Johnathan T. Capps, North Wales; and Mark A. Turek, Red Lion. Sitting on the ground is alumnus Zach Mazur, who started the college’s Baja SAE team in 2005.

During the past few years, the Pennsylvania College of Technology Baja SAE team has been among the world’s best. Now, the dedicated students want to be the best.

Penn College can obtain that lofty ranking when it competes against 99 other schools in the next Society of Automotive Engineers event, scheduled for May 17-20 in Pittsburg, Kansas.

“Our goal is to win the endurance race,” said Logan B. Goodhart, a manufacturing engineering technology major from Chambersburg, who serves as team captain. “Our car has a lot of potential. We just have to play things smart and have a little luck.”

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Hospitality Students’ Passion Feeds ‘Visiting Chef’ Experience

Magdalen C. Bennett, of Erie, pipes a sea scallop-lobster mousse onto a salmon filet for the first course.

Leaders in their field, Chefs Robin Rosenberg and John G. Scourlas shared their time, talent and words of wisdom with Pennsylvania College of Technology hospitality students during the Spring 2018 edition of the college’s Visiting Chef Series. The chefs spent three days on campus visiting students in classrooms, working alongside them in the School of Business & Hospitality’s kitchens, and serving the elegant Visiting Chef Dinner. Proceeds from the dinner are used to fund scholarships for students in the college’s four culinary arts, baking and pastry arts and hospitality management majors. In comments to the dinner’s guests, Rosenberg, vice president and chef de cuisine of Levy Restaurants, said he was inspired by the passion he encountered in Penn College students. Rosenberg leads teams to create high-end dining experiences for thousands of guests at sports and entertainment venues and events across the nation, including the Super Bowl and the Grammy Awards. Scourlas, the award-winning senior pastry chef for Levy Restaurants, is part of that team, based at the Georgia World Congress Center, one of the five largest convention centers in the U.S.

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Penn College is a special mission affiliate of Penn State