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07.26.2022

Pre-College Programs move campers miles ahead

A second week of Pre-College Programs, providing an absorbing midmonth bill of fare, winningly delivered eight more options for teenagers looking for purposeful summer diversion. Attracting both the well-traveled and the close-to-home, the latest Penn College sessions covered a range of career-focused opportunity: Automotive Restoration; Design, Build & Grow (landscape and horticulture); Diesel Truck & Heavy Equipment; Fundamentals of Emergency Response; Graphic Design Summer Studio; the first-time offerings of Have Your Cake & Decorate It, Too and Non-Destructive Testing; and Thingamajig Fabricators. This photo gallery provides a sampling of the visitors’ enlightening encounters with their potential futures, with a slightly heavier dose of the inaugural cake-decorating camp … because who doesn’t want an extra helping of cake? (Readers can also relive the first round of Pre-College Programs, published elsewhere on PCToday.)

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Art & Graphic Design Automated Manufacturing & Machining Baking, Pastry & Culinary Arts Business, Arts & Sciences Collision Repair & Restoration Diesel & Power Generation Emergency Medical Services/Paramedic Engineering Technologies Events Faculty & Staff Heavy Equipment Landscape/Horticulture Nursing & Health Sciences Plastics & Polymer STEM Students Welding
06.25.2022

What better way to prep for college!

Nearly 140 campers from near and far participated in the past week’s seven Pre-College Programs, giving teens a taste of Penn College through an engrossing variety of academic adventure and social interaction: Architecture Odyssey, Autism Spectrum Post-Secondary Interest Experience, Automotive Technology, Aviation, Engineering, Future Restaurateurs and Health Careers.

A second week of camps, featuring an equally tantalizing menu of opportunities spread among eight more programs, convenes in mid-July.  Registrants for both weeks hail from 14 states – some from as far away as Connecticut, Florida and Virginia – and include a camper from Santiago, Chile!

Don’t think high school students are the only ones in on the fun, however! Pre-College Programs include My Tomorrow, a middle school career exploration day camp sponsored by the Soars family, from June 28 to July 1 and July 12-15.

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Architecture & Sustainable Design Automotive Aviation Baking, Pastry & Culinary Arts Business, Arts & Sciences Civil Engineering & Surveying Electronics & Computer Engineering Technology Emergency Medical Services/Paramedic Engineering Technologies Makerspace Nursing & Health Sciences Physical Therapist Assistant Physician Assistant STEM Students Welding
05.26.2022

Traveling Penn College students mentioned in Italian news media

Penn College students are among the visitors to an Italian covered market, seeing firsthand the connection between farmers and consumers.
Penn College students are among the visitors to an Italian covered market, seeing firsthand the connection between farmers and consumers.

A group of Penn College students, visiting three distinct regions of Italy to study their hospitality culture, were the subject of a May 24 article in Italian online news publication Estense.com. “Estense” is the Italian term for people from Ferrara, in northern Italy. The publication featured the students’ visit to a farmers market in the city. Local representatives talked with students about the market; how it facilitates the use of fresh, in-season foods and a short supply chain; and typical products of the region, including rice, pasta, sugar, garlic, wine, cold cuts, Ferrara peanuts and rice biscuits. The students are enrolled in a study abroad course titled Global Food & Hospitality: Cuisine, Culture and Perspectives, taught by Chef Mary G. Trometter, assistant professor of hospitality management/culinary arts. Watch PCToday for more about the trip (and other college-sanctioned Global Experiences).

Baking, Pastry & Culinary Arts Faculty & Staff Students
04.26.2022

It’s not just talk, as students take event from idea to implementation

Professional Coffee & Conversation, a networking event for students in business and hospitality majors to connect with employers, was held April 14, thanks to a semester of planning and execution by their peers in the Event Management & Coordination class.

The students responsible for the event – Corey J. Blackwell, of Hammonton, N.J.; Andrew M. Snyder, of Whitehall; Jacob R. Wagner, of Palmyra; and Alicia M. Wyland, of Williamsport – are juniors in business administration: sport and event management.

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Baking, Pastry & Culinary Arts Business & Accounting Business & Hospitality Business, Arts & Sciences Faculty & Staff Students
04.25.2022

WNEP interviews culinary contingent about Derby trip

Keating records Stemler's work as the student wraps up a semester-ending chocolate project in advance of his weeklong trip to Churchill Downs to serve Kentucky Derby guests.
Keating records Stemler’s work as the student wraps up a semester-ending chocolate project in advance of his weeklong trip to Churchill Downs to serve Kentucky Derby guests.
Niedermyer talks about the Derby experience.
Niedermyer talks about the Derby experience.
Smith shares the excitement of a Derby Week internship.
Smith shares the excitement of a Derby Week internship.
Cooper, a student in culinary arts, discusses what she’s learned and looks forward to seeing on her return trip.
Cooper, a student in culinary arts, discusses what she’s learned and looks forward to seeing on her return trip.

Local ABC affiliate WNEP-TV visited campus Monday to talk with a few of the Penn College students who have been hired by Levy Restaurants to serve Kentucky Derby internships at Churchill Downs. Chris Keating interviewed Chef Charles R. Niedermyer, instructor of baking and pastry arts/culinary arts, who will accompany business and hospitality students to the Derby for the 13th time, along with students Madison Y. Cooper, of Harrisburg, who will be making her second trip to the Derby; Moira A Smith, of Aaronsburg; and Caleb J. Stemler, of Jersey Shore. The students will leave for Kentucky on May 2 and prepare food for the events that happen throughout the week, including the iconic “Run for the Roses” on May 7.

Baking, Pastry & Culinary Arts Business, Arts & Sciences Faculty & Staff Students
04.22.2022

ESC celebrates a special Earth Day, 50 years in the making

On the 52nd annual Earth Day, Pennsylvania College of Technology hailed a phenomenon only slightly younger: the Schneebeli Earth Science Center, home to memories, marvels and the makers of a million tomorrows. Observing the milestone golden anniversary of the Allenwood area campus on a beautiful spring afternoon, attendees reveled in “this special place” known as the ESC.

“It is more than a place or a building, though,” said alumnus Justin W. Beishline, assistant dean of diesel technology and natural resources. “This is a place where you were possibly introduced to your career passion. This is a place where you met mentors who fostered your talent and helped you to become a professional. This is a place where, after you left high school, you met people with similar career aspirations and built lifelong friendships. If you came here right from high school, you left a home of 18 years to forge a new life, and the people at the ESC became your new family for two years.”

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Alumni Baking, Pastry & Culinary Arts Business & Accounting Business, Arts & Sciences College Relations Diesel & Power Generation Engineering Technologies Events Faculty & Staff Forestry Heavy Equipment Landscape/Horticulture President Students
04.19.2022

Penn College students to help staff kitchens for Kentucky Derby

A crew of students in Pennsylvania College of Technology’s hospitality majors is set to help feed the tens of thousands expected to attend the 148th running of the Kentucky Derby in Louisville, Kentucky, on May 7.

The Kentucky Derby, often called “the most exciting two minutes in sports,” is the longest continually held sporting event in the United States and typically draws about 155,000 guests.

Penn College students, pursuing degrees in culinary and baking and pastry arts, will help prepare the fine food that is served throughout Churchill Downs’ premium dining areas: the venues that host celebrities and other VIPs. Last year, that included several students being selected to work in the brand-new, state-of-the-art kitchen for the sixth-floor Matt Winn’s Steakhouse.

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Baking, Pastry & Culinary Arts Business, Arts & Sciences Faculty & Staff Students
04.19.2022

Students sample Hershey opportunities in alumna-arranged tours

Business and hospitality students enjoy trip to Chocolate Town U.S.A. In front row are alumni Victoria Kostecki '16 (left) and Ben King '14 (right). Both are sous chefs for Hershey.
Business and hospitality students enjoy trip to Chocolate Town U.S.A. In front row are alumni Victoria Kostecki ’16 (left) and Ben King ’14 (right). Both are sous chefs for Hershey.

Twenty-six Penn College business and hospitality students trekked to Hershey on April 8 to tour facilities and learn more about working for the world-famous Pennsylvania chocolate company’s related tourist attractions. Six students are interning for the company in summer 2022, and the company welcomed the group with an eye for recruiting more employees. The field trip was arranged by Chef Victoria Kostecki, who earned Penn College degrees in baking and pastry arts in 2014 and applied management in 2016. It included a tour of Hersheypark Stadium, where the group was led by food and beverage warehouse manager Brandon Snook; three food stands within Hersheypark; lunch at Coaster Café, where Rob Gordon, director of food and beverage, spoke briefly about season-to-season menu changes at the park and at the company’s Giant Center; and tours of Chocolatier, Milton’s and Sweeterie, where Chef Ben King ’14 (culinary arts and systems) spoke to students about menu planning, including how he worked with supervisors and other managers. King and Kostecki are sous chefs with the company. Coaster Café is run by Hailey Brunk, who earned degrees in hospitality management in 2008 and technology management in 2014.
Photo by Brian D. Walton, assistant dean of business and hospitality

Alumni Baking, Pastry & Culinary Arts Business & Accounting Business, Arts & Sciences Faculty & Staff Students
04.11.2022

A gem formed from grit

Chef Dean Yasharian '03 at Perle, the Pasadena, Calif., restaurant that he's scheduled for opening the week that city's restaurants closed for the pandemic. Still, the 50-seat restaurant has gained acclaim, including a Michelin Plate and a place in the Los Angeles Times "101 Best Restaurants in L.A." list.
Chef Dean Yasharian ’03 at Perle, the Pasadena, Calif., restaurant that he’d scheduled for opening the week the city’s restaurants closed for the pandemic. Still, the 50-seat restaurant has gained acclaim, including a Michelin Plate and a place in the Los Angeles Times “101 Best Restaurants in L.A.” list.
Yellowtail crudo at Perle
Yellowtail crudo at Perle
The interior or Perle Restaurant. Many of the renovations were completed by Yasharian and his wife, Pauline.
The interior or Perle Restaurant. Many of the renovations were completed by Yasharian and his wife, Pauline.

From the Spring 2022 edition of Penn College Magazine: Despite choosing “the worst time ever” to open his first solo venture, Michelin-trained Chef Dean Yasharian ’03 demonstrates resilience at Perle Restaurant in Pasadena, California. Read the story.

Alumni Baking, Pastry & Culinary Arts Business, Arts & Sciences Penn College Magazine Penn College Magazine Feature
03.25.2022

‘Culture Cafe’ returns travel to academic menu

Faculty members hold display boards touting the Global Experiences trips that they will be leading. From left are Rob Cooley, associate professor of anthropology/environmental science (Alaska); Mary G. Trometter, assistant professor of hospitality management/culinary arts (Italy); Kathleen V. McNaul, LEAP adviser-international (representing Roy H. Klinger, collision repair instructor, traveling with students to Italy and France); and Naim N. Jabbour, assistant professor of architecture (Spain).
Faculty members hold display boards touting the Global Experiences trips that they will be leading. From left are Rob Cooley, associate professor of anthropology/environmental science (Alaska); Mary G. Trometter, assistant professor of hospitality management/culinary arts (Italy); Kathleen V. McNaul, LEAP adviser-international (representing Roy H. Klinger, collision repair instructor, traveling with students to Italy and France); and Naim N. Jabbour, assistant professor of architecture (Spain).
Stunning images from the various locations on Jabbour's itinerary catch the eye, much like they enticed the 40-plus students booked for the 14-day adventure.
Stunning images from the various locations on Jabbour’s itinerary catch the eye, much like they enticed the 40-plus students booked for the 14-day adventure.
Beneath the red and yellow of Spain's national flag, patrons enjoy a tantalizing meal plated by Dining Services workers Michael I. McNary (also a student in emergency management and homeland security) and Mackensie R. Polys.
Beneath the red and yellow of Spain’s national flag, patrons enjoy a tantalizing meal plated by Dining Services workers Michael I. McNary (also a student in emergency management and homeland security) and Mackensie R. Polys.
Seafood Paella, among the evening's savory dishes
Seafood Paella, among the evening’s savory dishes
John F. Chappo, assistant professor of history/history of technology, talks with Kayla N. Berry, of Waldorf, Md., about international opportunities for learning. Berry is enrolled in the four-year welding and fabrication engineering technology major.
John F. Chappo, assistant professor of history/history of technology, talks with Kayla N. Berry, of Waldorf, Md., about international opportunities for learning. Berry is enrolled in the four-year welding and fabrication engineering technology major.

Student Affairs’ Culture Cafe, held Thursday evening in the Capitol Eatery, allowed the campus community to “Eat, Drink and Travel!” – exploring global learning opportunities while indulging in a Spanish-themed fest. On hand to preview imminent trips, and to whet students’ appetite for enlightening travel in future semesters, were faculty members leading excursions to various destinations: a human services and restorative justice trip to Anchorage, working with YWCA Alaska; immersion into Italy’s sumptuous cuisine; a tour among the iconic automakers of France and Italy; and a firsthand appreciation of the architecture of Spain.

Architecture & Sustainable Design Baking, Pastry & Culinary Arts Business, Arts & Sciences Collision Repair & Restoration Engineering Technologies Faculty & Staff Human Services & Restorative Justice Students
03.10.2022

Read the Spring 2022 Penn College Magazine

Cover, Spring 2022 Penn College Magazine

The latest edition of Penn College Magazine – on its way to mailboxes and available at magazine.pct.edu – takes a look at the hands-on presidency of Davie Jane Gilmour and celebrates the work of alumni who are pursuing their passions in Major League Soccer (Christian Peters ’20, assistant team administrator for Real Salt Lake), nonprofits (Todd Fox ’98, organizational development consultant for Habitat for Humanity International) and high-end restaurants (Dean Yasharian ’03, chef/owner of Perle Restaurant).

Alumni Baking, Pastry & Culinary Arts Business & Hospitality Management Business, Arts & Sciences Penn College Magazine President
03.02.2022

Culinary class caters memorial brunch for faculty retiree

Catering students put theories about planning and a successful buffet to the hands-on test, using recipes developed by the late Chef Judy Shimp for popular Le Jeune Chef brunch buffets.
Catering students put theories about planning and a successful buffet to the hands-on test, using recipes developed by the late Chef Judy Shimp for popular Le Jeune Chef brunch buffets.
Students Nick S. Matthews (left), of Alpharetta, Ga., and Lance P. Bierly, of Centre Hall, staff an “action station.”
Students Nick S. Matthews (left), of Alpharetta, Ga., and Lance P. Bierly, of Centre Hall, staff an “action station.”
A buffet’s ideal layout – not to mention delivering delicious edibles – is among the lessons practiced by catering students.
A buffet’s ideal layout – not to mention delivering delicious edibles – is among the lessons practiced by catering students.

The Location-Based Catering class recently gained dual experience in planning and preparing buffets and brunches when they catered a memorial for Chef Judy Shimp.

Shimp, who died in 2021, was a faculty member in the college’s culinary arts majors from 1984 until her retirement in 2011 and taught a breakfast and brunch buffet course.

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Alumni Baking, Pastry & Culinary Arts Business, Arts & Sciences Faculty & Staff Students
02.18.2022

Rock-star chef interviewed for PBS series

The Penn College graduate serves up hope (in addition to an always-appealing menu).
The Penn College graduate serves up hope (in addition to an always-appealing menu).

Penn College culinary arts and systems graduate Rob Wood, ’17, executive chef for JBJ Soul Kitchen, was among those interviewed for an episode of “To Dine For With Kate Sullivan” that aired recently on PBS. The public-television series, in its fourth season, features stories of creators and dreamers who have reached uncommon success through ingenuity and innovation. Their favorite restaurant becomes the backdrop for conversation about life, success and what it takes to achieve the “American dream.”

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Alumni Baking, Pastry & Culinary Arts Business, Arts & Sciences
02.01.2022

Le Jeune Chef appoints new executive chef

Chef Shawn L. Hanlin has been named executive chef of Le Jeune Chef Restaurant at Pennsylvania College of Technology.

Hanlin, who began his duties Jan. 4, comes to Penn College with 40 years of experience in the culinary field – 12 of them in culinary education. He will oversee both students and professional staff in the kitchens of Le Jeune Chef, a casual fine-dining restaurant operated by the college’s School of Business, Arts & Sciences as a training site for students in culinary arts and baking and pastry arts majors.

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Baking, Pastry & Culinary Arts Business & Hospitality Management Business, Arts & Sciences Faculty & Staff
01.12.2022

Student tomorrow maker helps others as she was helped

When Laney E. Heller graduated from Pennsylvania College of Technology on Dec. 18, the 20-year-old added baking and pastry arts graduate to a growing list of achievements that already includes 10-year cancer survivor and tireless fundraiser for children with cancer through the Delaney Heller Foundation.

The foundation was established in 2011 by family and friends when Heller, of Cogan Station, was diagnosed with Diffuse Intrinsic Pontine Glioma, an aggressive brain tumor that is difficult to treat.

“The purpose was to help me and my family with food, travel expenses and hospital costs until we got our finances figured out and what medical assistance we needed,” Heller explained.

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