Baking & Culinary Articles

Pennsylvania College of Technology's fine-dining learning lab for students in the School of Hospitality Le Jeune Chef Restaurant has made changes to its offerings to help keep the students who learn there on the leading edge of culinary trends.

Workforce Development & Continuing Education at Pennsylvania College of Technology will offer the next presentation in its "Creative Cuisine Series" on July 10. The series features six cooking demonstrations by faculty and professional staff in the college's School of Hospitality. On July 10, Chef Charles R.

Two Pennsylvania College of Technology students were selected to attend the National Restaurant Association's Salute to Excellence in Chicago on May 22. The event kicks off the National Restaurant Association's annual Restaurant, Hotel-Motel Show. Penn College students Rachel M. Emmons, of Washington, N.J., and Hannah E.

Thirty-six Pennsylvania College of Technology students were hired to help cook for the thousands of spectators who converged on Churchill Downs in Louisville, Ky., on May 1 for the 2010 running of the Kentucky Derby. Accompanied by chefs Paul Mach, assistant professor of hospitality management/culinary arts, and Charles R.

Students in the Baking and Pastry Applications Class presented Pastry Product Development, Merchandising, Packaging and Marketing in the Susquehanna Room lobby Tuesday morning. Each student chose a product to promote for his or her bakery at a "Trade Show," presenting samples of their products, along with packaging and promotional materials. Participants were Jenna A.

Representatives of Penn College's School of Hospitality again helped at Sunday's spirited Iron Chef competition, which raised about $6,000 for the Family Promise network of local churches that feed and house the homeless. Serving as judges for the second annual event modeled after a Food Network series and held at St. Mark's Lutheran Church along Market Street were Robert A.

"Mushrooms: Fun to Forage, Fun to Eat" fed a knowledge-hungry audience in the Madigan Library's second-floor reading loft Thursday afternoon. In his hourlong Library Forum, Chef Frank M.

Beginning in May, Pennsylvania College of Technology will offer a series of cooking demonstrations to the public. The Creative Cuisine Series features six sessions presented by faculty and professional staff in the college's School of Hospitality. Sessions begin with a demonstration of each menu item, after which the items will be served to participants, who will take home the recipes.

Mushrooms, whether harvested in the wild or plucked from the produce aisle, will be the subject of the Spring Madigan Library Forum at Pennsylvania College of Technology. Frank M. Suchwala, instructor of hospitality management/culinary arts in the college's School of Hospitality, will present "Mushrooms: Fun to Forage, Fun to Eat" in the library's second-floor reading loft from 4 to 5 p.m.

Kris Patterson, of the Penn State Bakery, joined students in the Baking and Pastry Applications course April 8-9 to share his expertise as the class baked several varieties of artisan bread.