School of Hospitality

Craig A. Cian

Associate Professor, Food & Hospitality Management/Culinary Arts; Department Head

• LEC, Rm. A125D
• (570) 320-2400, ext. 7389
• ccian@pct.edu

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. and the American Culinary Federation Foundation (ACFF).

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

• LEC, Rm. A136
• (570) 320-2400, ext. 7813
• mditchfi@pct.edu

Michael J. Ditchfield, C.C.E, C.E.C., earned his associate's degree from Paul Smith’s College in Hotel and Restaurant Management and his bachelor's degree from Pennsylvania College of Technology in Culinary Art 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. He earned his 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.

Monica J. Lanczak

Instructor, Baking & Pastry Arts/Culinary Arts

• LEC, Rm. A136
• (570) 320-2400, ext. 7800
• mlanczak@pct.edu

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 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 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 is also a recipient of the College’s Distinguished Excellence in Teaching Award for 1997.

Chef Paul E. Mach

Assistant Professor, Food & Hospitality Management/Culinary Arts

• LEC, Rm. A136
• (570) 320-2400, ext. 7626
• pmach@pct.edu

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 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 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

• LEC, Rm. A136
• (570) 320-2400, ext. 7369
• smajor@pct.edu

• 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

• LEC, Rm. A126
• (570) 320-2400, ext. 7894
• cniederm@pct.edu

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.

Judy Shimp

Associate Professor, Food & Hospitality Management/Culinary Arts

• LEC, Rm. A136
• (570) 320-2400, ext. 7244
• jshimp@pct.edu

Chef Judith Shimp has been working in the food service/hospitality industry for more than 30 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 bachelor's degree in Home Economics with an emphasis in Food Service Management and Dietetics from Mansfield University and a master's degree in Educational Development and Strategies from Wilkes University.

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 ACPHA/CAHM and on two joint ACF and ACPHA/CAHM accreditations.

Frank M. Suchwala

Instructor, Hospitality Management/Culinary Arts

• LEC, Rm. A136
• (570) 320-2400, ext. 7983
• fsuchwal@pct.edu

Chef Frank has worked for the college since August 1998. Before joining the college he has 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 Masters Degree in Instructional Technology from Bloomsburg University. 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 FHD 117 Purchasing, FHD125 Menu Planning, FHD 210 Applied food preparation and production, FHD 258 Artistic Buffet, FHD 268 Facilities Planning, FHD 311 Meat and Seafood Fabrication.

Mary G. Trometter

Assistant Professor, Food & Hospitality Management/Culinary Arts

• LEC, Rm. A136
• (570) 320-2400, ext. 7697
• mtromett@pct.edu

Chef Trometter has been an Assistant Professor in the School of Hospitality since 1999. She is a ServSafe® Certified trainer and a member of American Culinary Federation. 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 FHD108 Foundations of Food Preparation, and teaches FHD118 Sanitation, FHD420 Culinary Leadership Training, and FHD 496 Culinary Senior Project. 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.