The traditional end-of-the-year showcase of final projects by students in Pennsylvania College of Technology’s School of Business & Hospitality was held Friday in the Thompson Professional Development Center’s Mountain Laurel Room, from hors d’oeuvres and ice sculptures to desserts, cakes and the always-anticipated chocolate houses auctioned to benefit Greater Lycoming Habitat for Humanity.
– Photos by Jennifer A. Cline, writer/editor-One College Avenue
Best of Show was awarded to a “Homey Christmas Cottage” made by Ching Chan.
An entry from the Sugar Art course, made by Tiffany A. Edwards, takes a blue ribbon.
“Cardinal Christmas Cake” by Kristina M. Williams, rates first place among entries from the Cakes and Decorations course.
A blue-ribbon kitten, sculpted of tallow
The blue-ribbon ice sculpture honors the City of Brotherly Love.
A decorative, deconstructed s’more made by Ching Chan takes first place in Classical and Specialty Dessert Presentation.
The first-place winner among Classical Cuisines of the World entries: longe de porc au fines herbes, sauce poivre verte
A colorful hors d’oeuvre presentation takes first place.
Faculty and judges, from left, Charles R. Niedermyer, instructor of baking and pastry arts and culinary arts; Frank M. Suchwala, assistant professor of hospitality management and culinary arts; Tony Sapia (partly obscured), owner of Gemelli Bakers; Elizabeth Long-Furia, owner of Elizabeth’s An American Bistro; and Michael Davis, executive chef for Susquehanna Health, deliberate over the Classical and Specialty Desserts entries.
A chilly snowman wins second place.
A tallow swan centerpiece earns second place in Artistic Buffet Decoration.
Hanna A. Thompson-Hill’s Stone Cottage reaped second-place honors.
Kelly E. Rockwell Renk’s red-ribbon sugar art
A chocolate, pistachio and pear dessert, made by Lewis D. Robinson, earns second place in the Classical and Specialty Dessert Presentation course.
Second-place hors d’oeuvre plate from the Advanced Garde Manger class
Second place in Classical Cuisine, rehogar la ternera ala hortelana.
Kelsey L. Park’s “Grinch” cake takes second place.
Visitors look over a village of chocolate cottages, barns and churches.
A cake titled “Glisten,” made by Liliana M. Strunk, scores a third-place finish.
A tallow triceratops takes third.
An inviting Christmas cottage, made by Brianna L. Klingler, merits third place in Principles of Chocolate Works.
Almond sponge cake with sabayon and raspberries, by Kirsten E. Foti, takes third place.
An entree from the Classical Cuisines of the World class, “selle d’agneau en feuilletage, roquet, duxelles, jus lie, finishes third.
A trio of snowy carolers tops Maria K. Maneval’s honorable mention cake.
Nicole C. LoFurno’s deconstructed cherry pie receives honorable mention.
“Christmas in Narnia,” by Kendra J. Riggle, attracts honorable mention.
Lynnette F. Stegmaier’s poinsettia cake earns an honorable mention.
An honorable mention dessert: almond cake and cinnamon apple Bavarian by Lauren H. Case
Lauren H. Case’s Log Cabin receives honorable mention.
Deconstructed apple crisp, by Hanna A. Thompson-Hill
A festive cake by Jeremy Sheets
Farmer’s friends, sculpted of salt dough
Thinking warmer thoughts, a sculptor fashions a tiki and surf board.
A frosty dessert
Colorful morsels from Advanced Garde Manger
A delectable cranberry cake
Chocolate strawberry macaroon by Nathan D. Strouse
Baking, Pastry & Culinary Arts
