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Hospitality Students’ Final Projects Deliciously Dazzle in Weekend Events

Two recent events showcased the final projects of students in culinary, baking and pastry arts majors. The annual Culinary and Pastry Experience on Friday featured final projects from six classes: Cakes and Decorations, Principles of Chocolate Works, Sugar Art, Classical and Specialty Dessert Presentation, Baking and Pastry Applications for the Culinary Lab, and Culinary Competition and Skills Assessment. Students in the latter two courses are in the final semester of the culinary arts and systems bachelor’s degree. Each developed a menu that included a dessert and entrée, set up shop and served samples to event visitors. Judges for the Culinary Competition and Skills Assessment portion of the event were  Drew Kendall, store chef for Wegmans Food Markets in Williamsport; Kim Morrison, of Cakes for Occasions in State College; and Frank Priore, executive chef of the Westmoreland Club in Wilkes-Barre. On Sunday, students in the final semester of the baking and pastry arts major showcased the variety of skills they have mastered during their Penn College classes at the Grand Pastry Buffet. Featuring both their buffet presentation skills – through sugar art and chocolate centerpieces – and their baking skills, the buffet also served as the centerpiece to an event that brought scholarship recipients and donors together.

– Photos by Jennifer A. Cline, writer/editor-One College Avenue

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