Jacqueline R. Dull, of Mohnton, presents a variety of macaron-topped cupcakes, a sample of the offerings from her company, Simply Sweet. Rachel A. Henninger, of Bellefonte, presents Rise & Shine Bakery, an artisan bread bakery. Amber Kreitzer, of Port Trevorton, used a variety of artisan beer flavors to inspire her Boozy Sweets.
A national leader in applied technology education returned to the nation's capital this past weekend, serving up a second helping of “A Taste of Technology” at the USA Science & Engineering Festival. Students again led the presentations of a popular program subtitled, "Sweet and Savory Science," joined by Penn College faculty members Chef Frank M.
With a pink cake that was adorned with roses and pearls, student Jacqueline R. Dull, of Mohnton, received first place in Pennsylvania College of Technology’s annual wedding cake competition. Dull is a sophomore in the college’s baking and pastry arts major. She and the other competitors are enrolled in the Cake Decorating II course, taught by Chef Todd M.
Twenty-eight Pennsylvania College of Technology students and 11 graduates have been selected to help prepare and serve food in the high-end venues of Churchill Downs during the 144th running of the Kentucky Derby on May 5.
Pennsylvania College of Technology will reprise its participation at the 2018 USA Science & Engineering Festival – the largest event of its kind nationwide – showcasing how science, technology, engineering and math play an integral role in culinary activities.
Chef Mary Trometter and student Erik L. Perry Jr., with "PA Live" co-host Brittany Sweeney Penn College’s Erik L. Perry Jr., a culinary arts technology student from Waldorf, Maryland, represented Penn College on WBRE’s “PA Live” show on Monday. Perry joined Chef Mary G.
A chef whose culinary creativity has been evidenced at Super Bowls, the Grammy Awards and the Kentucky Derby is set to lend his knowledge to Pennsylvania College of Technology students as they join him in the next edition of the college’s Visiting Chef Series.
Handcrafted ceramic bowls to grace fundraising table. Got soup? Truthful labeling awaits nourishing ladling. Chef Frank M. Suchwala (in blue cap) stirs a pot of mushroom bisque as student Nolan S. Lester (left) adds stock. Others involved include (from left) Amaris T. Smith, Dylan H. Therrien, William D. Benedetto and Austin B. Ovens.
An “Iron Chef” was among the culinarians who joined Pennsylvania College of Technology students to showcase the quality ingredients produced by Pennsylvania farms at the state Farm Show.
Four representatives of a leading restaurant development, management and ownership company based in Washington, D.C., will be on campus Feb. 7-8 to talk with students in Penn College's School of Business & Hospitality.
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