School of Hospitality

Mr. Craig A. Cian, Associate Professor/Department Head, completes his twenty-first year teaching at the College (Spring 2006), six of which has been in the position as the School of Hospitality Department Head.

Mr. 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), Table Service Practicum (FHD 134), and Front Office Management (FHD 275). He also serves as the Culinary Arts (FHD 269) and Hospitality Management (FHD 289) Internship Coordinator.

Mr. Cian has extensive retail background, degree preparation in Hotel, Restaurant and Institutional Management (BS, The Pennsylvania State University-1981) and holds a Masters 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. and the American Culinary Federation Accrediting Commission (ACF).

Mr. Craig A. Cian was honored by the College with a 1998 Distinguished Teaching Award. He received his "Excellence in Teaching Award" at commencement ceremonies held in May at the Community Arts Center. 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, C.C.E, C.E.C., earned his Associate in Applied Science degree from Paul Smith’s College in Hotel and Restaurant Management and his Bachelor's of Science degree from Pennsylvania College of Technology in Culinary Art’s Technology.

He has studied at the Culinary Institute of American as part of their Continuing Education Program in Professional Chef’s Skill Development, Garde Manger, Baking and Pastry Arts, Seafood Cookery, and Sauce Cookery. Presently, he is working on a Master’s degree in Education through Wilkes University. Michael presently teaches Regional American Cuisine, Catering, Meat Fabrication, and Advanced Dining Room Management. He also is an internship coordinator.

Mr. Ditchfield is an American Culinary Federation Certified Executive Chef and a Certified Culinary Educator. Mike works extensively with organic and sustainable farmers. He 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.

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

Prior to working at the College, Chef Lanczak has 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. She is 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 is also a recipient of the College’s Distinguished Excellence in Teaching Award for 1997.

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 ever hope to meet. I recently completed my studies and achieved the Certified Hospitality Educator title from the American Hotel, Motel and Lodging Educational Institute. I am the co-host of the College's "You're the Chef" cooking series that airs on public television nationwide, with global distribution. A cook book documenting the cooking, laughter, and techniques from the show is in its final stages of production.

I serve as the president of the West Branch Chapter of the American Culinary Federation. In the past I have participated as a judge at the New York Wine and Food Experience, 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.

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 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 with The Ritz-Carlton Hotel Company in Tyson's Corner, Amelia Island, and The River Club in Jacksonville Florida.

Chef Judith Shimp has been working in the food service/hospitality industry for the past 28 years. She holds several degrees and professional certifications in the hospitality industry and education. She is a Certified Executive Chef (CEC), Certified Culinary Educator (CCE), and she holds a Pennsylvania Vocational Instructor II teaching certificate. She has a B.S. degree in Home Economics with an emphasis in Food Service Management and Dietetics and a master's degree in Educational Development and Strategies.

She has been awarded Outstanding Vocational Teacher at WACC (Penn College’s former name) and in the 1990s ACF Local Chapter’s Chef of the Year.

Chef Shimp has been secretary and vice president for the local ACF chapter. She has served as an Accreditation visiting team member for one CAHM and on two joint ACF and CAHM accreditations.

Chef Frank has worked for the college since August 1998. Before joining the college he has worked in the Food and Hospitality Industry for 18 years. Through his varied experience and different work locations throughout the country, Chef Frank brings with him real world experiences that will help students succeed.

Courses taught: Lead instructor for FHD108 Foundations of Food Preparation, FHD118 Sanitation, FHD406 Culinary Internship IV, School of Hospitality Lab Assistant and FHD 496 Culinary Senior Project. Committed to establishing strong fundamental culinary technical skills and standards of professionalism. I have adapted the School of Hospitality mission of excellence as a guide for my teaching and strive to provide a challenging and nurturing learning environment for our students.