Hospitality
Faculty

Craig A. Cian
Associate Professor, Food & Hospitality Management/Culinary Arts

Craig A. Cian

Mr. Craig Cian is lead instructor for FHD 210, Applied Food Preparation and Production (Le Jeune Chef Restaurant) and FHD 106, Introduction to the Hospitality Industry. He is also currently responsible for the instruction of Spa and Nouvelle Cuisine (FHD 252) and Front Office Management (FHD 275). He also serves as the Culinary Arts (FHD 269) and Hospitality Management (FHD 289) Internship Coordinator.

He has extensive retail background, a bachelor's degree in Hotel, Restaurant and Institutional Management (The Pennsylvania State University, 1981) and a master's degree in education (Wilkes University, 1988).

Mr. Cian continues his involvement as a Culinary Specialist/Evaluator with the Accrediting Council for Independent Colleges and Schools (ACICS) in Washington, DC.

Mr. Cian was honored by the College with a 1998 Distinguished Teaching Award. Award winners exemplify the Penn College philosophy of dedication to excellence in instruction and service to students.

His continued efforts as a teacher and mentor focus on the School of Hospitality Mission, "To exemplify and promote excellence, opportunity and leadership in hospitality."

Michael J. Ditchfield
Instructor, Food & Hospitality Management/Culinary Arts

Michael J. Ditchfield

Michael J. Ditchfield, C.C.E, C.E.C., earned his associate's degree from Paul Smith's College in Hotel and Restaurant Management, his bachelor's degree from Pennsylvania College of Technology in Culinary Arts Technology, and his master's degree in education from Wilkes University.

He has studied at the Culinary Institute of America as part of their Continuing Education Program in Professional Chef's Skill Development, Garde Manger, Baking and Pastry Arts, Seafood Cookery, and Sauce Cookery. Michael presently teaches Regional American Cuisine, Catering, Meat Fabrication, and Advanced Dining Room Management. He also instructs student internship experiences.

Michael is an American Culinary Federation Certified Executive Chef and a Certified Culinary Educator. In 2011, he was awarded the Distinguished Teaching Award by Penn College for his commitment to student-centered learning. He works extensively with organic and sustainable farmers and considers them to be primary sources of the fine ingredients needed to prepare excellent cuisine. His classes often involve trips to an organic farm, trout nursery, a winery, food demonstrations at local grower's markets, harvest dinners, and sourcing out quality food and producers.

Monica J. Lanczak
Instructor, Baking & Pastry Arts/Culinary Arts

Monica J. Lanczak

Chef Monica J. Lanczak, CFSE, is committed to excellence in hospitality and teaching, and to her students. She has taught baking and pastry arts classes at the College for over twelve years. She currently teaches the advanced baking classes including Cakes, Pastries, and Desserts (FHD 203) , Principles of Quantity Baking (FHD 208) , Baking and Pastry Applications (FHD 223) , Baking and Pastry Arts Internship (FHD 279) , and Pastry Food Show and Buffet Presentation (FHD 280).

Prior to working at the College, Chef Lanczak trained and worked nationally for 16 years as a Pastry Chef. Her last professional chef position was the Executive Pastry Chef of the Stouffer Austin Hotel in Austin, Texas. She knows the value of an education and is an advocate of life-long education. She consistently updates her teaching and technical skills, recently earning her certification as a Certified Food Service Educator from the Foodservice Educators Learning Community . She was instrumental in the development of the Baking and Pastry Arts degree program.

Chef Lanczak has been honored by her students for her inclusion in Who's Who Among America's Teachers for 2002, 2004, and 2005-06. She also received the Distinguished Teaching Award from Penn College in 1997.

Paul E. Mach
Assistant Professor, Food & Hospitality Management/Culinary Arts

Paul E. Mach

I am proud to be an assistant professor at Penn College's School of Hospitality, where I interact with some of the greatest students and people that one could ever hope to meet. I have received the Certified Hospitality Educator (CHE) from the American Hotel and Lodging Association's Educational Institute and the Certified Specialist of Wine (CSW) from the Society of Wine Educators. I am the co-host of the College's "You're the Chef" cooking series that has aired on public television nationwide. A cook book documenting the cooking, laughter, and techniques from the show has been written and is available for sale.

I am a past president of the West Branch Chapter of the American Culinary Federation. I have participated as a judge at the New York Wine and Food Experience and have taken School of Hospitality students to the Kentucky Derby to cook for thousands of spectators. I make frequent visits to wineries all over the Finger Lakes region. I also present at the Finger Lakes Wine Festival with the Finger Lakes Culinary Bounty exposing festival attendees, students and TV viewers in the audience to the Finger Lakes food products that are available to Pennsylvania residents.

Suzann Major
Assistant Professor, Food & Hospitality Management/Culinary Arts

Suzann Major

Education

  • B.S., Pennsylvania College of Technology
  • A.A.S., Williamsport Area Community College

Certification

  • Certified Baker, A.I.B.

Professional Memberships

  • American Institute of Baking (A.I.B.)
  • Bread Bakers Guild of America
  • Retail Bakers Association
  • I.C.E.S.

Charles Niedermyer II
Instructor, Baking & Pastry Arts/Culinary Arts

Charles Niedermyer II

Charles joined Pennsylvania College of Technology as a faculty member in Fall 2005. He is a Penn College graduate and brings nine years of industry experience from a variety of hospitality settings. Charles' work experiences include The Pennsylvania State University Bakery, The Gamble Mill Restaurant, Le Jeune Chef Restaurant, and The Ritz-Carlton Hotel Company in Tyson's Corner, Amelia Island, and The River Club in Jacksonville Florida.

Frank M. Suchwala
Assistant Professor, Hospitality Management/Culinary Arts

Frank M. Suchwala

Chef Frank has worked for Penn College since August 1998. Before joining the College, he worked in the Food and Hospitality Industry for over 18 years. He holds degrees in Culinary Arts and Food Service Management from Johnson and Wales University and a master's degree in Instructional Technology from Bloomsburg University. In May of 2009, Chef Frank received  the "Distinguished Teaching Award" in recognition of excellence in instruction and quality service to students. Through his varied experience and different work locations throughout the country, Chef Frank brings with him real world experiences that will help students succeed. Chef Frank teaches Purchasing (FHD 117) , Menu Planning (FHD125) , Applied Food Preparation and Production (FHD 210) , Artistic Buffet (FHD 258), Facilities Planning (FHD 268), and Meat and Seafood Fabrication (FHD 311).

Mary G. Trometter
Assistant Professor, Food & Hospitality Management/Culinary Arts

Mary G. Trometter

Chef Trometter has been an Assistant Professor in the School of Hospitality since 1999. She is a ServSafeŽ Certified trainer. Her field experience includes: Sous Chef, Caterer, Restaurant Manager and "Health Inspector." Chef Trometter holds the following degrees: M.Ed. Wilkes University, Educational Development & Strategies, B.S. Widener University, H.R.M., and A.A.S. Williamsport Area Community College, Food & Hospitality.

Chef Trometter serves as the lead instructor for Foundations of Food Preparation (FHD108) , and teaches Sanitation (FHD118) , Culinary Leadership Training (FHD420), and Culinary Senior Project (FHD 496). She is committed to establishing strong fundamental culinary technical skills and standards of professionalism. Chef Trometter has adopted the School of Hospitality's mission of excellence as a guide for teaching and she strives to provide a challenging and nurturing learning environment for our students.

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