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Hospitality Students’ Final Projects Last Word in Creativity

From hors d’oeuvres to classical desserts, students in Penn College’s School of Business & Hospitality proudly showed off their end-of-semester projects during Friday’s 2015 Food Show in the Thompson Professional Development Center’s Mountain Laurel Room.

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

Best of Show – and first place in the Cakes and Decorations course – is bestowed on a seasonal cake by Amanda R. D’Apuzzo, of Morganville, N.J.
Best of Show – and first place in the Cakes and Decorations course – is bestowed on a seasonal cake by Amanda R. D’Apuzzo, of Morganville, N.J.

Chef Craig A. Cian (left), associate professor of hospitality management/culinary arts, accompanies judges Chef Michael Davis, Susquehanna Health executive chef; Samantha (Liedtka) Gundlach, ’10, owner of Samantha’s Kitchen; and Chef Sue L. Mayer, retired Penn College faculty member and owner of Grammy Sue’s Cakes and Cookies. (In background, also helping to guide the judges, is Jessica L. DeHaas, ’06, part-time instructor of baking and pastry arts.)
Chef Craig A. Cian (left), associate professor of hospitality management/culinary arts, accompanies judges Chef Michael Davis, Susquehanna Health executive chef; Samantha (Liedtka) Gundlach, ’10, owner of Samantha’s Kitchen; and Chef Sue L. Mayer, retired Penn College faculty member and owner of Grammy Sue’s Cakes and Cookies. (In background, also helping to guide the judges, is Jessica L. DeHaas, ’06, part-time instructor of baking and pastry arts.)

A snowman built of modeling chocolate, by Ethan B. Hinkel, of Muncy.
A snowman built of modeling chocolate, by Ethan B. Hinkel, of Muncy.

A detailed cake by Chyna M. Profeta, of Williamsport, receives second place in Cakes and Decorations.
A detailed cake by Chyna M. Profeta, of Williamsport, receives second place in Cakes and Decorations.

A handcrafted bread sculpture helps to enhance the show.
A handcrafted bread sculpture helps to enhance the show.

A first place dessert: deconstructed tiramisu presented by Brittany L. Mink, of Allentown.
A first place dessert: deconstructed tiramisu presented by Brittany L. Mink, of Allentown.

A cake by Jennie E. Zarcufsky, of Ringtown, receives honorable mention in Cakes and Decorations.
A cake by Jennie E. Zarcufsky, of Ringtown, receives honorable mention in Cakes and Decorations.

An hors d’oeuvre tray by Tyler R. Kresge, of Clarks Summit, and Alex P. Korbich, of Sunbury, receives second place in the Advanced Garde Manger course.
An hors d’oeuvre tray by Tyler R. Kresge, of Clarks Summit, and Alex P. Korbich, of Sunbury, receives second place in the Advanced Garde Manger course.

Judges awarded second place in Classical and Specialty Dessert Presentation to Alyssa T. Rummel, of Ephrata.
Judges awarded second place in Classical and Specialty Dessert Presentation to Alyssa T. Rummel, of Ephrata.

A plate of first-place hors d’oeuvres in Advanced Garde Manger, made by James F. Culp, of Danville, and Robert Wood, of Montoursville.
A plate of first-place hors d’oeuvres in Advanced Garde Manger, made by James F. Culp, of Danville, and Robert Wood, of Montoursville.

A pile of gift-wrapped boxes waits for Christmas on a cake by Jaclyn C. Gregg, of Warriors Mark.
A pile of gift-wrapped boxes waits for Christmas on a cake by Jaclyn C. Gregg, of Warriors Mark.

Delicious details – a dessert by Dylan H. Therrien, of Reading.
Delicious details – a dessert by Dylan H. Therrien, of Reading.

A gingerbread boy and girl assemble a snowman atop Amanda D’Apuzzo’s cake.
A gingerbread boy and girl assemble a snowman atop Amanda D’Apuzzo’s cake.

The blue ribbon in Principles of Chocolate Works is awarded to a detailed sculpture by Hannah D. Runtas, of Williamsport.
The blue ribbon in Principles of Chocolate Works is awarded to a detailed sculpture by Hannah D. Runtas, of Williamsport.

Penguins go ice fishing on a cake by Rebecka M. Oakes, of Meshoppen.
Penguins go ice fishing on a cake by Rebecka M. Oakes, of Meshoppen.

Receiving an honorable mention in the Classical and Specialty Dessert Presentation class is a “Red Velvet Lovers Cake” by Jeffrey L. Bretz, of Quakertown.
Receiving an honorable mention in the Classical and Specialty Dessert Presentation class is a “Red Velvet Lovers Cake” by Jeffrey L. Bretz, of Quakertown.

Third place in the Classical and Specialty Dessert Presentation course was given to Victoria R. Krauter, of Springfield.
Third place in the Classical and Specialty Dessert Presentation course was given to Victoria R. Krauter, of Springfield.

The second-place Advanced Garde Manger entry, by Kresge and Korbich.
The second-place Advanced Garde Manger entry, by Kresge and Korbich.

The Advanced Patisserie Operations course adds a deliciously sculpted display of breads.
The Advanced Patisserie Operations course adds a deliciously sculpted display of breads.

Jeffrey L. Bretz, of Quakertown, sculpted the second-place entry in Principles of Chocolate Works.
Jeffrey L. Bretz, of Quakertown, sculpted the second-place entry in Principles of Chocolate Works.

An hors d’oeuvre tray by Jonathan D. Rickards, of Greeley and Gary R. Burda Jr., of Berwick.
An hors d’oeuvre tray by Jonathan D. Rickards, of Greeley and Gary R. Burda Jr., of Berwick.

Paige E. Pearson, of Williamsburg, receives honorable mention in Cakes and Decorations.
Paige E. Pearson, of Williamsburg, receives honorable mention in Cakes and Decorations.

Krista A. Swinehart’s chocolate beignets with chocolate sauce and strawberry coulis.
Krista A. Swinehart’s chocolate beignets with chocolate sauce and strawberry coulis.

A Grinchy entry by Krista A. Swinehart, of Northumberland, receives third place in Principles of Chocolate Works.
A Grinchy entry by Krista A. Swinehart, of Northumberland, receives third place in Principles of Chocolate Works.

Chocolate snowflakes swirl across a sculpture by Christina M. Ohlin, of Dillsburg.
Chocolate snowflakes swirl across a sculpture by Christina M. Ohlin, of Dillsburg.

A bountiful bread sculpture, contributed by the Advanced Patisserie Operations course.
A bountiful bread sculpture, contributed by the Advanced Patisserie Operations course.

Ethan B. Hinkel’s chocolate sculpture receives an honorable mention in Principles of Chocolate Works. Hinkel is from Muncy.
Ethan B. Hinkel’s chocolate sculpture receives an honorable mention in Principles of Chocolate Works. Hinkel is from Muncy.

A Hanukkah-inspired chocolate sculpture by Hannah Kegerreis, of Presto, receives honorable mention in Principles of Chocolate Works.
A Hanukkah-inspired chocolate sculpture by Hannah Kegerreis, of Presto, receives honorable mention in Principles of Chocolate Works.

A group of high school students – some of more than 200 to tour hospitality labs and other parts of campus after a “Taste of Technology” presentation in the Klump Academic Center Auditorium – take in the Food Show.
A group of high school students – some of more than 200 to tour hospitality labs and other parts of campus after a “Taste of Technology” presentation in the Klump Academic Center Auditorium – take in the Food Show.

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