Chef Todd M. Keeley, assistant professor of baking and pastry arts/culinary arts at Pennsylvania College of Technology, recently presented a Business of Baking for Beginners session at the International Baking Industry Exposition in Las Vegas.
Among the hundreds of students supplementing their hands-on Penn College education through internships this year was Emma J. Turner, a culinary arts technology, professional baking and applied management student who became the first intern at Fireside Tavern, a busy restaurant and event space in Strasburg.
Penn College’s baking & culinary program partnered with the Pennsylvania Restaurant & Lodging Association last week to provide a Hospitality Career Exploration & Leadership Workshop to students grades nine to 12. More than 100 high schoolers attended.
Chef Alberto Mezzoli, corporate chef for Bindi North America, spent time with students in the Customer Service & Retail Baking Operations class as they prepared an Italian-themed bread and pastry sale, then provided a demonstration for all those interested in the Global Food & Hospitality: Cuisine, Culture & Perspectives class.
As part of a partnership that dates to the excavation of Lamade Stadium in 1959, the Little League Baseball World Series yields hands-on learning activities for Penn College students. In just the series' first four days, photographers captured the activities of paramedic, baking & culinary, and welding students.
WNEP-TV’s Mackenzie Aucker visited the kitchens of Le Jeune Chef Restaurant on Monday to learn about the work Penn College hospitality students and staff are doing to feed the 20 teams competing in this year’s Little League Baseball World Series.
Among the huge assembly of people required to welcome 20 teams and around 300,000 fans to the Little League Baseball World Series in South Williamsport are Pennsylvania College of Technology students and staff. Baking and culinary students and staff from the college’s Le Jeune Chef Restaurant are set to prepare meals for the competing teams, while paramedic students will help provide for the emergency medical needs of the thousands of spectators who attend each of the nationally televised series’ 38 games.
While horses sprinted across the finish line at Churchill Downs, baking, culinary and business students – accompanied by faculty chefs Amanda L. Farr-Lepper and Charles Niedermyer and several members of Le Jeune Chef’s staff – were running a culinary marathon.
Chef Roberto Caporuscio made a return visit to the college’s Global Cuisines & Connections class to demonstrate the 300-year-old art of Neapolitan pizza and to encourage students to take part in a Spring 2026 Global Experience course that takes students on a hands-on culinary tour of Italy.
Chef Charles R. Niedermyer, instructor of baking and pastry arts/culinary arts at Pennsylvania College of Technology, was recently a workshop presenter during Salon du Chocolat NYC, held in New York City’s Javits Center. Established in 1994 in Paris, Salon du Chocolat is the largest international trade show dedicated to the chocolate and cocoa industry. With exhibitors from 16 countries, it attracts more than 6,000 attendees.
Get Penn College News in your inbox each morning.
Subscribe