Business, Arts & Sciences Articles

Culinary arts and systems student Jacob W. Parobek, of Seltzer, joins classmates to watch the storied Kentucky Derby from a rainy rooftop. On Wednesday, three days before the Derby, students, from left, Bridget M. Callahan, of Pottsville; Bailey L. Frey, of Watsontown; Bethany R. Taylor, of Moosic; and Stephanie C.

Chris Rutledge, a 2016 graduate of the college’s web and interactive media major, will be fitted for a Super Bowl ring as the Philadelphia Eagles’ digital project coordinator. Photo courtesy of Rutledge From the Fall 2018 Penn College Magazine: A web and interactive media graduate’s career takes him to the sidelines of the Super Bowl as the Philadelphia Eagles’ digital project coordinator.

Alumnus Manuel S. Baez Jr., executive chef at Big Water Grille in Incline Village, Nevada, is profiled in the Aug. 23 edition of the Tahoe Daily Tribune. The article traces his involvement with cooking from childhood through his 2011 degree in culinary arts technology to the multicultural influences he brings to the restaurant's patrons.

In a recent issue of Bake Magazine, Chef Charles R. Niedermyer II, an instructor of baking and pastry arts/culinary arts, shares valuable ideas for cake decorators wishing to elevate their creations with gourmet chocolate. “Selecting chocolate is critical to success,” says Niedermyer, who holds Penn College degrees in baking and pastry arts and technology management.

A group from New Covenant Academy in Mansfield makes final adjustments to its wearable back massager during a STEM Design Challenge hosted by BLaST Intermediate Unit 17 in the college’s Field House. From the Fall 2018 Penn College Magazine: To prepare the next generation for the jobs of the future, make them curious about how things work, faculty experts say. Read "Be Smart, Rule the World."

A group from New Covenant Academy in Mansfield makes final adjustments to its wearable back massager during a STEM Design Challenge hosted by BLaST Intermediate Unit 17 in the college’s Field House. From the Fall 2018 Penn College Magazine: To prepare the next generation for the jobs of the future, make them curious about how things work, faculty experts say. Read "Be Smart, Rule the World."

Pennsylvania College of Technology’s Le Jeune Chef Restaurant was named an “Award of Excellence” winner by Wine Spectator magazine. Wine Spectator is the largest paid wine-focused/wine-lifestyle magazine, reaching more than 3 million readers with each issue. The magazine’s annual Restaurant Awards program recognizes the most exciting wine lists around the world.

“Working Class: Game On! Why Math Matters,” produced by Pennsylvania College of Technology and WVIA Public Media, has earned a 2018 Bronze Telly Award. Selected from more than 12,000 national and international entries, the Telly Awards represent work from some of the most respected advertising agencies, television stations, production companies and publishers from around the world.

“Working Class: Game On! Why Math Matters,” produced by Pennsylvania College of Technology and WVIA Public Media, has earned a 2018 Bronze Telly Award. Selected from more than 12,000 national and international entries, the Telly Awards represent work from some of the most respected advertising agencies, television stations, production companies and publishers from around the world.

A leading food service and support services company has created an endowed scholarship for students in the School of Business & Hospitality at Pennsylvania College of Technology. Compass Group North America, based in Charlotte, North Carolina, has established the scholarship fund, from which $5,000 awards will be made annually.