College Offers Floral Design and Culinary Delights Workshops
Published 06.06.2003
News
By Mindy Johnston College Information & Community Relations Intern
Registrations are being accepted at Pennsylvania College of Technology for a unique "summer camp" for adults who want to learn more about floral design or culinary delights.
The sessions, to be held July 21-23, will be led by expert faculty from the School of Hospitality and School of Natural Resources Management at Penn College.
The floral-design workshop will teach the key principles and design elements needed to create a variety of floral arrangements for the office or home. It also will explore the nature of different types of foliage and show different methods of creating landscape design.
As part of the workshop, participants will create a traditional centerpiece, an English garden basket, a hand-tied bouquet, a vase arrangement, a nosegay of herbs and garden-style flowers and a floral topiary.
The floral-design workshop will be held at the Schneebeli Earth Science Center, located off Route 15, 10 miles south of the main campus in Williamsport. Transportation from the main campus to that site, as well as an on-site catered lunch, will be provided.
Christine Fink, a floral-design instructor and floral-event coordinator at the College, will be the instructor for the workshop. Fink has a degree in design from the Rittner's School of Floral Design in Boston and more than 40 years' experience in the floral industry. She has studied with designers from around the world and has served as a teacher for the Professional Florists Association.
The culinary delights workshop will help participants learn how to entertain well and eat in a healthy manner. Faculty from the College's School of Hospitality and Le Jeune Chef Restaurant will lead sessions in heart-healthy eating, preparing and serving a Victorian tea, chocolate desserts, and pairing food with wine.
The workshop will be held on the main campus in the Hager Lifelong Education Center and in The Victorian House, which was designed and built by students in the School of Construction and Design Technologies.
The heart-healthy-eating session will be led by Diane S. Davis, assistant professor of food and hospitality management/culinary arts, who teaches classes in nutrition, dietary management, and sports nutrition. She earned a bachelor's degree in home economics from Mansfield University and a master's degree in social work from Marywood University. She also is a registered dietitian and a member of the American Dietetic Association.
Judith P. Shimp, associate professor of food and hospitality management/culinary arts, will lead the session on how to prepare and serve a Victorian tea. She earned a bachelor's degree in home economics/dietetics from Mansfield University and a master's degree in educational development and strategies from Wilkes University. Shimp also has certification through the American Culinary Federation as a certified executive chef and a certified culinary educator.
The chocolate-desserts session will be taught by Suzann L. Major, assistant professor of food and hospitality management/culinary arts, who teaches courses in the College's Baking and Pastry Arts major. She received her degree from Penn College and is a certified baker and member of the American Institute of Baking.
Peter Hellermann, general manager of Le Jeune Chef Restaurant, will teach participants how to pair food with wine. He is a certified sommelier and also holds the food management professional designation from the National Restaurant Association.
The $325 tuition includes all materials needed for the three-day sessions, as well as an evening reception on July 20 and daily lunches. Accommodations are available for an additional fee for those wishing to stay on campus during the event. To register for the workshops, call (570) 327-4775.
Registrations are being accepted at Pennsylvania College of Technology for a unique "summer camp" for adults who want to learn more about floral design or culinary delights.
The sessions, to be held July 21-23, will be led by expert faculty from the School of Hospitality and School of Natural Resources Management at Penn College.
The floral-design workshop will teach the key principles and design elements needed to create a variety of floral arrangements for the office or home. It also will explore the nature of different types of foliage and show different methods of creating landscape design.
As part of the workshop, participants will create a traditional centerpiece, an English garden basket, a hand-tied bouquet, a vase arrangement, a nosegay of herbs and garden-style flowers and a floral topiary.
The floral-design workshop will be held at the Schneebeli Earth Science Center, located off Route 15, 10 miles south of the main campus in Williamsport. Transportation from the main campus to that site, as well as an on-site catered lunch, will be provided.
Christine Fink, a floral-design instructor and floral-event coordinator at the College, will be the instructor for the workshop. Fink has a degree in design from the Rittner's School of Floral Design in Boston and more than 40 years' experience in the floral industry. She has studied with designers from around the world and has served as a teacher for the Professional Florists Association.
The culinary delights workshop will help participants learn how to entertain well and eat in a healthy manner. Faculty from the College's School of Hospitality and Le Jeune Chef Restaurant will lead sessions in heart-healthy eating, preparing and serving a Victorian tea, chocolate desserts, and pairing food with wine.
The workshop will be held on the main campus in the Hager Lifelong Education Center and in The Victorian House, which was designed and built by students in the School of Construction and Design Technologies.
The heart-healthy-eating session will be led by Diane S. Davis, assistant professor of food and hospitality management/culinary arts, who teaches classes in nutrition, dietary management, and sports nutrition. She earned a bachelor's degree in home economics from Mansfield University and a master's degree in social work from Marywood University. She also is a registered dietitian and a member of the American Dietetic Association.
Judith P. Shimp, associate professor of food and hospitality management/culinary arts, will lead the session on how to prepare and serve a Victorian tea. She earned a bachelor's degree in home economics/dietetics from Mansfield University and a master's degree in educational development and strategies from Wilkes University. Shimp also has certification through the American Culinary Federation as a certified executive chef and a certified culinary educator.
The chocolate-desserts session will be taught by Suzann L. Major, assistant professor of food and hospitality management/culinary arts, who teaches courses in the College's Baking and Pastry Arts major. She received her degree from Penn College and is a certified baker and member of the American Institute of Baking.
Peter Hellermann, general manager of Le Jeune Chef Restaurant, will teach participants how to pair food with wine. He is a certified sommelier and also holds the food management professional designation from the National Restaurant Association.
The $325 tuition includes all materials needed for the three-day sessions, as well as an evening reception on July 20 and daily lunches. Accommodations are available for an additional fee for those wishing to stay on campus during the event. To register for the workshops, call (570) 327-4775.