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‘Culinary & Pastry Experience’ Makes Tasty Debut

Advanced Patisserie Operations student Nina Liguori shows off her S'mores Cupcakes in style Alumnus and volunteer judge Chris Grove talks with Culinary Competition and Skills Assessment student Skylar K. Burke about her work An all-American dessert: 'baked apple pie redefined,' presented by culinary arts and systems student Rachel M. Emmons Marlee M. Horchen's 'simple and seasonal' entrée: wood-grilled scallops and vegetable quinoa salad with white balsamic reduction Katelyn R. Ciavardini adds final touches to a freshly prepared tasting portion of her entrée: crispy breaded pork belly with succotash, sweet potato and slawOn the last day of classes, students in several School of Hospitality courses showed off final semester projects, meanwhile giving the Penn College community a chance to have a taste. Among those participating in the first Culinary & Pastry Experience were senior culinary arts and systems students in the Culinary Competition and Skills Assessment course, who prepared a full-size entrée and dessert, shown cold and judged on appearance, per American Culinary Federation competition rules, as well as deconstructed sample-sized portions served hot for judges and visitors. Similarly, students in the final semester of the baking and pastry arts major and enrolled in the Advanced Patisserie Operations course put their education in merchandising and product development to work, preparing a trade show booth environment complete with product samples, fliers, packaging and other marketing materials. Other courses displaying their final projects included Sugar Art, Principles of Chocolate Works, Cakes and Decorations, and Classical and Specialty Dessert Presentation.

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