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Soon-to-be culinary grads savor fall’s varied menu of activity

Students in the Beverage Management & Service Applications class visit Oregon Hill Winery in Morris. Standing (from left): Kelsyn M. Hart, of Linden; Franchesca R. Guisewhite, of Muncy; Connor J. Raudenbush, of Fleetwood; Chef Mary G. Trometter, assistant professor of hospitality management/culinary arts; Bryan Aguilar, of Reading; Sherly F. Mendez, of Tobyhanna; and Oregon Hill owner/operator Karon Swendrowski. Seated (from left): Nataly Acosta, of Shillington; Kayla M. Wilson, of Williamsport; and Zoie B. Boyer, of Watsontown. The students are enrolled in culinary arts technology. Mendez and Wilson are also enrolled in applied management.
Students in the Beverage Management & Service Applications class visit Oregon Hill Winery in Morris. Standing (from left): Kelsyn M. Hart, of Linden; Franchesca R. Guisewhite, of Muncy; Connor J. Raudenbush, of Fleetwood; Chef Mary G. Trometter, assistant professor of hospitality management/culinary arts; Bryan Aguilar, of Reading; Sherly F. Mendez, of Tobyhanna; and Oregon Hill owner/operator Karon Swendrowski. Seated (from left): Nataly Acosta, of Shillington; Kayla M. Wilson, of Williamsport; and Zoie B. Boyer, of Watsontown. The students are enrolled in culinary arts technology. Mendez and Wilson are also enrolled in applied management.
During a buffet for family and friends, Franchesca R. Guisewhite, of Muncy, who has petitioned to graduate in December, cooks homemade pasta with creamy leek sauce for her grandmother. The buffet was prepared by students in the Culinary Capstone course. Behind Guisewhite, Connor J. Raudenbush, also a December petitioner for a degree in culinary arts technology, serves a guest.
During a buffet for family and friends, Franchesca R. Guisewhite, of Muncy, who has petitioned to graduate in December, cooks homemade pasta with creamy leek sauce for her grandmother. The buffet was prepared by students in the Culinary Capstone course. Behind Guisewhite, Connor J. Raudenbush, also a December petitioner for a degree in culinary arts technology, serves a guest.

Culinary arts students wrapped up the semester with a variety of experiences.

Students in the Culinary Capstone course recently planned and prepared a three-course menu that they served in Le Jeune Chef Restaurant to an intimate group of family and friends. In addition to the meal itself, students completed a managerial portfolio that includes recipes, costing calculations, purchase orders, menu inspiration and a production plan.

Beverage Management & Service Applications students traveled to Oregon Hill Winery in Morris to observe the wine-making process at the facility that has been family-owned since 1983.

Yarrington (left) is joined by students in the Brewing & Fermentation Lab.
Yarrington (left) is joined by students in the Brewing & Fermentation Lab.

Earlier in the semester, the class visited the college’s Brewing & Fermentation Lab, where Timothy L. Yarrington, instructor of brewing and fermentation science, talked with them about classifications and styles of beer and demonstrated how to tap a keg in preparation for the Alumni & Friends Tent Party that was part of Penn College’s Wildcat Weekend.

The students assisted 12 alumni brewers who served their craft beverages under a tent near the Field House.

All of the students also completed RAMP certification, a Pennsylvania requirement to ensure the safe service of alcoholic beverages.

Both the Culinary Capstone and Beverage Management & Service Applications courses are taught by Chef Mary G. Trometter, assistant professor of hospitality management/culinary arts, who provided the photos.

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