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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.
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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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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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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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Business & Hospitality Business & Hospitality Management Events

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.
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.
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.
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.

Baking, Pastry & Culinary Arts Business & Hospitality Business & Hospitality Management Penn College Magazine Penn College Magazine Feature Students

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.
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.
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.”

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

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.”

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

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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Business & Hospitality Business & Hospitality Management Faculty & Staff Students

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

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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