Friday, December 15, 2023
Photos by Jennifer A. Cline, writer/magazine editor
Emily Kohen, of Mill Hall, serves a piece of cranberry tart to a visiting high school student.
More than 100 high school students, most already taking hospitality-related courses in their secondary schools, explored Penn College’s baking and culinary majors on Dec. 1.
They were welcomed in the Klump Academic Center Auditorium by the School of Business, Arts & Sciences, heard capstone presentations from culinary arts technology students who studied food sustainability this semester, and received an overview of on-campus opportunities from Student Engagement representatives before touring the college’s hospitality labs; eating lunch in Le Jeune Chef Restaurant, another live-learning lab for baking and culinary students; and being treated to an edible capstone project: graduating baking & pastry arts students’ Grand Pastry Display in the Thompson Professional Development Center.
Culinary arts technology student Noah W. Beck, of Port Matilda (with microphone), joins project partner Daniel S. Gray (right), of Millheim, to share insights from the Introduction to Sustainable Food Systems course.
Chef Mary G. Trometter, assistant professor of hospitality management/culinary arts and instructor for the Introduction to Sustainable Food Systems course, addresses high schoolers.
Chef Charles R. Niedermyer, instructor of baking and pastry arts/culinary arts, takes a photo of Amber R. Harris, of Sciota, and family, with her capstone display.
Baking & pastry arts students gather to mark their final project in the major.
Before high school visitors arrive, Niedermyer welcomes students’ families to the Grand Pastry Display.
One student's contribution: chocolate peanut butter cake, chocolate panna cotta with raspberry gelee, peppermint macarons, raspberry pate de fruit, red wine onion focaccia and two showpieces (a sugar snowman and chocolate sled).
Tiramisu cups offer coffee-soaked sponge cake with a mascarpone filling.
A bread-lover's dream snack
Candied hazelnuts top a mocha cake that is layered with Nutella Swiss buttercream and hazelnut praline.
It’s never too soon to think spring, especially when showing your sugar-art skills.
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