Culinary Arts Technology
School of Hospitality
Hager Lifelong Education Center, Rm. A125B · (570) 327-4505
Students in Pennsylvania College of Technology's Culinary Arts Technology major are training for food preparation and supervisory positions in hotels, resorts, and restaurants, to include positions such as:
- Cook
- Sous Chef
- Garde Manger
- Line Chef
- Steward
There are strong opportunities for advancement in this fast paced and growing industry.
Program Highlights:
- Become a Certified Culinarian
- Paid summer internships
- State-of-the-art culinary labs and equipment
- Small class sizes
- Dedicated faculty and staff
- Visits from distinguished chefs
- AAA Rated, fine dining restaurant; Le Jeune Chef
- Serve wines from our award-winning wine list
Culinary Arts Technology News [Newsletter (PDF)]
College Presents Teaching Awards to Three Faculty Members
May 2009
Christine M. Kessler named Master Teacher
|
Penn College Students Chosen for Salute to Excellence Tribute
May 2009
Two Penn College students were selected to attend the National Restaurant Association’s Salute to Excellence, scheduled in Chicago on May 16. The event kicks off the National Restaurant Association’s 90th annual Restaurant, Hotel-Motel Show. Students Ashley M. Wolfe, of South Williamsport, and Kyle Kishbaugh, of Nescopeck, were chosen to attend following a rigorous selection process by faculty and staff in the college’s School of Hospitality. Both students plan to graduate this month: Wolfe, with an associate degree in baking and pastry arts, and Kishbaugh, with a bachelor’s degree in culinary arts and systems.
Culinary Instructor Shares Healthy Enthusiasm for Local Produce
April 2009
Members of a Madigan Library audience learned how to reduce their ecological footprint by supporting local growers' markets, as Chef Michael J. Ditchfield, instructor of hospitality management/culinary arts, presented "Herbivore, Omnivore, Locavore!" – a free public forum – from 4-5 p.m. Thursday in the library's second-floor reading loft. Ditchfield, a longtime supporter of local suppliers, discussed the health benefits and environmental consciousness of being a "locavore" (someone who buys food from farmers close to home).Photos by Cindy D. Meixel, photo editor
Penn College Chefs, Student Serve as Judges for Benefit Cookoff
April 2009
Two Penn College chefs and a culinary arts and systems student were the judges for "Iron Chef Williamsport," Sunday's charity cooking competition between pastors and teams from two Williamsport churches: St. Mark's Lutheran and Pine Street United Methodist. Pictured from left in the accompanying photo are Chef Robert A. Armstrong, sous chef at Le Jeune Chef Restaurant; Chef Michael J. Ditchfield, instructor of hospitality management/culinary arts; and student Michael Yaw, of Trout Run, who judged the event. An audience of 72 people enjoyed a turkey dinner and watched the competition, which was emceed by Clear Channel Radio's Gary Chrisman and simultaneously projected on-screen and streamed online by First Contact Productions. The contest benefited Family Promise of Lycoming County, a local organization developed to help homeless families get back on track. Kristi L. Hammaker, health and fitness specialist at Penn College, is board president for the ecumenical group.Hospitality Students to Staff Kitchen, Serve Guests at Kentucky Derby
April 2009
More than 30 Penn College students have been selected to prepare high-end food at the 135th running of the Kentucky Derby on May 2. The annual tradition attracts more than 150,000 to Churchill Downs in Louisville, Ky., to watch the esteemed horse-racing event and take part in the surrounding festivities. Penn College students, accompanied by Chefs Paul Mach, assistant professor of hospitality management/culinary arts, and Charles R. Niedermyer, instructor of baking and pastry arts/culinary arts, will arrive in Louisville April 27. In recent years, the Penn College students have been responsible for feeding more than 25,000 guests in the village.