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Nine Penn College students medal at SkillsUSA nationals

SkillsUSANine students from Pennsylvania College of Technology’s SkillsUSA team earned medals in six categories – three silvers and three bronzes – during the National Leadership and Skills Conference in Louisville, Kentucky, from June 24-29.

“The students represented themselves and the college well, and it showed with the number of medals we returned home with,” said SkillsUSA adviser James N. Colton II, an assistant professor of welding. “I look forward to next year and the students that we will have competing.”

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From living space to makerspace, summer visitors have their hands full

Learning the skills and craftsmanship required of a builder in the newest pre-college offering: Building Construction.

A dozen residential Pre-College Programs and a daytime Creative Art Camp brought hundreds of young women and men to Penn College’s campuses in mid-June, providing hands-on entry to the myriad career opportunities reflected in the institution’s postsecondary curriculum. Keeping campers (and PCToday photographers) busy in recent days were these fun learning opportunities, some of which involved culminating projects: Architecture Odyssey, Autism Spectrum Post-Secondary Interest Experience (ASPIE), Automotive Restoration, Aviation, Building Construction (new this year), Creative Art Camp, Engineering, Future Restaurateurs, Graphic Design Summer Studio, Grow & Design Horticulture, Health Careers, Information Technology and SMART (Science and Math in Real-world Technologies) Girls.

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Baking, Pastry & Culinary Arts Business & Hospitality Business & Hospitality Management Faculty & Staff

Faculty-led volunteers prevail at food bank’s ‘Chopped’ debut

Chef Michael J. Ditchfield, instructor of hospitality management/culinary arts, describes his dishes for the audience in the Central Pennsylvania Food Bank’s community learning kitchen.

A team led by Chef Michael J. Ditchfield, Penn College instructor of hospitality management/culinary arts, was named the winner of the Central Pennsylvania Food Bank’s inaugural cooking competition, Chopped.

On Ditchfield’s team were volunteers from three of the Food Bank’s partner agencies: Ron Taylor, a trained chef and a volunteer and member of Diamond Street Christian Church; Karla Sexton, business development/client development officer for River Valley Health and Dental; and Narcisa Ebner, a client of Hope Enterprises’ as well as Food Bank board member Frank Pellegrino. Ditchfield’s “Blue Team” faced off against the “Red Team,” led by Chef Peter Daugherty of The James Restaurant and featuring a similar group of community members.

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Baking, Pastry & Culinary Arts Business & Hospitality Business & Hospitality Management

Splendid array of student projects seen during ‘Hospitality Visit Day’

An icon of spring escapes underground on a cake by Ashley L. Geist, of Huntingdon.

Students in several hospitality courses showed off final projects to visitors from six high schools, who visited campus April 26 for Hospitality Visit Day. During a session in the Klump Academic Center Auditorium, Amaris T. Smith, of Williamsport, and Nolan S. Lester, of Perkiomenville, presented their senior projects before the high schoolers headed for tours of campus and a visit to the Thompson Professional Development Center for the Grand Pastry Buffet, a capstone project for students completing their degrees in baking and pastry arts. In addition to viewing and tasting the work of baking and pastry arts students, the visitors tasted nonalcoholic mixed drinks prepared by students in the Hospitality Beverage Management Service and Controls class, voting on their favorite. As high schoolers toured the rest of campus, they took in final projects of students in the Cakes and Decorations and Cake Decorating II courses, on display in the Madigan Library.

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Baking, Pastry & Culinary Arts Business & Hospitality Business & Hospitality Management

A hands-on entree to global study

University of Rome student Lorenzo Stefanelli (left) and his professor, Chef Felice Santodonato, demonstrate a recipe for risotto.
University of Rome student Lorenzo Stefanelli (left) and his professor, Chef Felice Santodonato, demonstrate a recipe for risotto.
Santodonato and Giacomo Berselli, president of Marco Polo Study Abroad, explain a cooking method during a demonstration and tasting for students.
Santodonato and Giacomo Berselli, president of Marco Polo Study Abroad, explain a cooking method during a demonstration and tasting for students.
Students Jacob W. Parobek, of Seltzer (center), and Kobi A. Shannon, of Lewistown, observe Santodonato.
Students Jacob W. Parobek, of Seltzer (center), and Kobi A. Shannon, of Lewistown, observe Santodonato.
Santodonato provides instruction to student Noah E. Siegle, of Milesburg.
Santodonato provides instruction to student Noah E. Siegle, of Milesburg.
Santodonato and Berselli join Chef Mary G. Trometter, assistant professor and department head of hospitality management/culinary arts, in the Le Jeune Chef kitchen.
Santodonato and Berselli join Chef Mary G. Trometter, assistant professor and department head of hospitality management/culinary arts, in the Le Jeune Chef kitchen.

Chef Felice Santodonato and Giacomo Berselli, president of Marco Polo Study Abroad, made a visit to campus April 24-25 to work alongside hospitality students and provide information on a study abroad course in Italy beginning in 2020. On Wednesday, Santodonato, of Ceccano, Italy, provided students a demonstration and tasting of “Cucina Ciociara,” the cuisine of his region. Santodonato is a professor of science and culture of enogastronomy at the University of Rome. He was assisted by his student Lorenzo Stefanelli. On Thursday, the pair worked alongside students in Le Jeune Chef Restaurant to prepare an Italian meal for the public. In the May 2020 semester, the college will offer the course Global Food and Hospitality: Cuisine, Culture and Perspectives, a 14-day experience in Italy that includes hands-on cooking classes in four locations, as well as visits to hotels, vineyards, other agricultural sites, and vinegar and cheese producers, as well as cultural tours.

Business & Hospitality Business & Hospitality Management Students

Sport and event management students create event for peers

Pennsylvania College of Technology students pursuing bachelor’s degrees in business administration: sport and event management concentration conceived, managed and hosted a “Professional Coffee & Conversation” event to provide an opportunity for their peers to meet potential employers. From left are Stevie A. Petrison, of Landenberg; Carson P. Garvis, of Taneytown, Md.; Kayla M. Spotts, of Shamokin; Frank F. Tuason, of Stanford, Conn.; Victoria A. Sosar, of Berwick; Matthew E. Heller, of Nicholson; Brett R. Bowersox, of Sunbury; and Crystal L. Harker, of Beaver Falls.

A group of Pennsylvania College of Technology students put their lessons to work recently as they conceived, planned and managed an event that provided an opportunity for their peers to interact with regional employers.

Billed as “Professional Coffee & Conversation,” the event featured a panel discussion by eight employers, who answered students’ questions about job interviews and resumes, communication in the workplace, the top qualities they’re looking for in employees, and more. Following the panel discussion, nine employers staffed tables to interact with students, while coffee and other refreshments were available. Most were offering internships, part-time or summer jobs, or full-time work.

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

Catering class creates winning meal at riverfront museum

Student managers for the event, Gray and Jordan, plate the dessert: key lime pie with coconut panna cotta.
Student managers for the event, Gray and Jordan, plate the dessert: key lime pie with coconut panna cotta.
Students Jordan, Showers and Meszaros look over the main course before serving: an herb-and-garlic-crusted loin of beef with classic au jus lié and potato cake.
Students Jordan, Showers and Meszaros look over the main course before serving: an herb-and-garlic-crusted loin of beef with classic au jus lié and potato cake.
Callahan prepares seared scallops.
Callahan prepares seared scallops.
Shannon and Gray plate an intermezzo of tropical citrus sorbet.
Shannon and Gray plate an intermezzo of tropical citrus sorbet.

It is fitting that each year, Pennsylvania College of Technology students enrolled in a catering class bring their talents to a historic building that, when built in the late 1790s, was a tavern and inn. Set along the Susquehanna River in Lewisburg, it served river travelers.

Now the structure is open to the public as the Packwood House Museum, and among the highlights of the year for the organization is a raffle for an elegant “Champagne and Orchids” dinner for eight, created by the Penn College catering class and served in the museum’s dining room.

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Alumni Baking, Pastry & Culinary Arts Business & Hospitality Business & Hospitality Management Faculty & Staff Students

Students to cook for thousands at Kentucky Derby

During Derby Week 2018, Pennsylvania College of Technology students, from left, Bridget M. Callahan, of Pottsville; Bailey L. Frey, of Watsontown; Bethany R. Taylor, ’18, of Moosic; and Stephanie C. Myers, ’18, of Catawissa, step away from the kitchens at Churchill Downs in Louisville, Ky., to take in the facility’s world-famous track. Twenty-eight students and 10 alumni will again join the hospitality team for the 2019 Kentucky Derby on May 4.

Pennsylvania College of Technology will again be part of the hospitality team for the running of the historic Kentucky Derby on May 4.

Twenty-eight students, 10 alumni and a faculty member are set to spend a week in Louisville, Kentucky, where they will join a legion of culinarians from Levy Restaurants, the food purveyor for Churchill Downs.

While there, the students learn to produce high quality cuisine in mass quantities.

“Our students continue to be instrumental in the production of premium food service, working with some of the top chefs in the country, plus celebrity chefs,” said Chef Charles R. Niedermyer, instructor of baking and pastry arts/culinary arts, who will accompany students to the Downs for the 12th time.

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

Student/faculty road trip helps girls’ career exploration

From left, students Jace A. Crowl, Cynthia R. Setzer, Maren A. Zaczkiewicz, Amber Kreitzer, and Deirdre L. Satterly represent the college at the Girls Exploring Tomorrow’s Technology festival in Phoenixville.
From left, students Jace A. Crowl, Cynthia R. Setzer, Maren A. Zaczkiewicz, Amber Kreitzer, and Deirdre L. Satterly represent the college at the Girls Exploring Tomorrow’s Technology festival in Phoenixville.
Penn College students prepare to interact with guests.
Penn College students prepare to interact with guests.

Penn College took its celebrated “The Taste of Technology: Sweet and Savory Science” presentation on the road again over the weekend, sharing the scientific side of baking, pastry and culinary arts with youth during the Girls Exploring Tomorrow’s Technology event at Phoenixville Area Middle School, in the southeastern region of the state. GETT is an annual event for girls in grades five to 10 and their parents to learn about career opportunities in a broad scope of science, technology, engineering, art and mathematics-related industries. Five students made the trip to provide a tasty, hands-on science lesson: Jace A. Crowl, of Landenberg; Amber Kreitzer, of Port Treverton; and Deirdre L. Satterly, of Shippensburg, who are majoring in baking and pastry arts, and Cynthia R. Setzer, of Port Allegany, and Maren A. Zaczkiewicz, of Williamsport, who earned associate degrees in baking and pastry arts and are pursuing bachelor’s degrees in applied management. They were joined by faculty members Chef Todd M. Keeley, instructor of baking and pastry/culinary arts, and Chef Frank M. Suchwala, associate professor of hospitality management/culinary arts. This is the third year that Suchwala, Keeley and students have taken “A Taste of Technology” to the GETT festival. They’ve also presented the topic multiple times at the USA Science & Engineering Festival in Washington, D.C., and for K-12 students taking part in campus events.
Photos provided

 

Accounting & Finance Business & Hospitality Business & Hospitality Management Students

Student selected for Northwestern Mutual development program

Dianna R. Weaver

Pennsylvania College of Technology business administration student Dianna R. Weaver, who is completing an internship with Northwestern Mutual, has been selected for the company’s Next Level Development program.

Interns selected for the program have written 10 or more life insurance policies during their intern year and plan to continue to work for the company.

Weaver, of Morris, has been interning as a financial representative for Northwestern Mutual for nearly a year, completing the same duties as a full-time financial representative. Working under the guidance of an experienced mentor, she develops clients and helps them to devise a financial plan to meet their goals. As part of the requirements to work as a Northwestern Mutual intern, she secured the Pennsylvania Life Accident and Health license.

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Baking, Pastry & Culinary Arts Business & Hospitality Business & Hospitality Management Events Scholarships

Visiting Chef Dinner to feature Mediterranean-inspired menu

Chef Manuel Uribe, sous chef for Terzo Piano restaurant in the Art Institute of Chicago, will work alongside students during the Visiting Chef Series dinner and related activities at Pennsylvania College of Technology in April.

A member of the Barilla Pasta World Championship team will headline Pennsylvania College of Technology’s Visiting Chef Series in April.

Chef Manuel Uribe, sous chef for Terzo Piano, a restaurant inside the Modern Wing of the Art Institute of Chicago, will spend three days on campus with the restaurant’s lead pastry chef, Rachel Erceg, mentoring students and working alongside them to produce the elegant Visiting Chef Dinner that will culminate their visit.

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Accounting & Finance Business & Hospitality Business & Hospitality Management Students

Students benefiting from Barron’s in Education program gift

Courtesy of a gift from a locally based financial advisory firm, students enrolled in business majors at Pennsylvania College of Technology have access to Barron’s Digital subscriptions, as well as a variety of resources provided through an experiential learning initiative offered by the Barron’s in Education Program from Dow Jones.

Hudock Capital Group is providing a two-year gift to Penn College to be licensed for the program. Also benefiting from the program are business faculty at the college.

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Accounting & Finance Brewing & Fermentation Science Business & Hospitality Business & Hospitality Management Digital Media & Marketing Faculty & Staff Innovation & Entrepreneurism Sciences, Humanities & Visual Communications Technology Management

Papers to be published in Journal of Business Leadership

From left, Pennsylvania College of Technology’s Chip Baumgardner, associate professor of business administration: management; Lisa Andrus, dean of business and hospitality; and Steven J. Moff, professor of business administration: management and marketing, presented papers at the annual conference of the Applied Business and Entrepreneurship Association International, earning “Best Paper of Session” honors. Andrus also chaired the conference. Timothy L. Yarrington (not pictured), instructor of brewing and fermentation science, co-wrote one of the papers.

Two papers presented by Pennsylvania College of Technology employees at the annual conference of the Applied Business and Entrepreneurship Association International were selected “Best Session Paper” and will be invited to be published in the Journal of Business Leadership.

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

Winners announced in Penn College Food Show

As part of Pennsylvania College of Technology’s annual Food Show, culinary arts technology students Summer L. Showers, left, of Aspers, and Chelsea L. Gray, of Marysville, receive the Chef Eugene Mattucci Best of Show award for their “Game Meats From the Hunt” platter and charcuterie board.

Pennsylvania College of Technology recently announced the winners of its annual Food Show.

The Food Show provides a venue for students to share their final projects in several courses and to gain feedback from industry professionals who judge their work. At the same time, it offers a learning experience for high school students interested in hospitality-related careers, who make a visit to the show as part of a daylong campus experience.

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Baking, Pastry & Culinary Arts Business & Hospitality Business & Hospitality Management Faculty & Staff

Instructor named among Top 25 by Bake magazine

Chef Charles R. Niedermyer

A Pennsylvania College of Technology graduate-turned-instructor was recognized as one of the nation’s leading educators and mentors in Bake magazine’s annual “Twentyfive” special edition.

Chef Charles R. Niedermyer, instructor of baking and pastry arts/culinary arts at Penn College, was profiled with 24 other industry leaders in the magazine’s November 2018 issue.

“For the first time, we turn the spotlight on education in our annual Twentyfive special edition, highlighting professional educators and mentors who go above and beyond to educate, inspire and lead in the fields of baking, pastry and chocolate,” editor John Unrein notes in the issue. “They work tirelessly to help the industry reach new heights and achieve excellence in quality and presentation.”

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