Penn College baking program represented at Philly candy show

Published 02.06.2023

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Pennsylvania College of Technology’s Chef Charles R. Niedermyer recently presented two sessions for retail confectioners at the Philadelphia Candy Expo & Seminar Conference. Penn College baking & pastry arts students M.J. Harbron, of Pottstown, and Amber R. Harris, of Sciota, also participated, helping with setup and execution of each of the event’s seminars.

Niedermyer, an instructor of baking and pastry arts/culinary arts, presented “Fruit Jellies and Applications” and “Framed Ganache and Applications.”



Chef Charles R. Niedermyer, instructor of baking and pastry arts/culinary arts at Pennsylvania College of Technology, presents a session on fruit jellies and their applications for retail confectioners at the Philadelphia Candy Expo & Seminar Conference.Penn College baking & pastry arts students M.J. Harbron (left), of Pottstown, and Amber R. Harris, of Sciota, pause for a photo between helping presenters at the two-day conference,The event, held Jan. 15-16 in Cherry Hill, New Jersey, was designed for confectionery professionals. It is sponsored by the Retail Confectioners Association of Philadelphia. Founded in 1918, the association has more than 300 active and associate members throughout the U.S. and Canada.

Niedermyer earned an associate degree in baking & pastry arts and a bachelor’s in technology management, both from Penn College. He has been teaching at the college since 2005.

Niedermyer is a frequent presenter and author for Retail Confectioners International and an active member of the Bread Bakers Guild of America. He leads Penn College students in preparing food for thousands at the Kentucky Derby each year and is a guest instructor for the Department of Food Science at Penn State, teaching baking science and product development.

He is a 2018 Bake magazine “Twentyfive” top educator and one of Dessert Professional Magazine’s 2017 Top 10 Pastry Chefs in America. In 2015, Niedermyer was a finalist for the Bread Bakers Guild of America’s Team USA, which competed at the 2016 Coupe du Monde de la Boulangerie (World Cup of Bread) in Paris.

Samples and descriptions, provided by Niedermyer, for the retail confectioners attending his “Fruit Jellies and Applications” seminar.Cameras capture a demonstration by Niedermyer.Before returning to Penn College as an instructor, Niedermyer worked in the hotel, restaurant and baking industries, including work for The Ritz-Carlton Hotel Co. and the Penn State Bakery.

He has received awards from Penn College for Excellence in Teaching and Excellence in Academic Advising and was selected by a former student to present the college’s annual “My Last Words” lecture.

Penn College offers an 18-month associate degree in baking and pastry arts and a 12-month certificate in professional baking, as well as an associate degree and certificate in culinary arts, each of which can be rolled into a bachelor’s degree in applied management. To learn more, call 570-327-4505 or visit the School of Business, Arts & Sciences.

For information about Penn College, a national leader in applied technology education, email Admissions Office or call toll-free 800-367-9222.

Photos provided by Chef Charles R. Niedermyer

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