Business, Arts & Sciences Articles

Spring's appreciated arrival allows ceramics students to congregate outdoors. The pots are adorned with objects that leave an imprint in the still-hot clay. Stabley aids a student's handiwork.

Brian D. Walton, Pennsylvania College of Technology’s assistant dean of business and hospitality, was named Ashford University’s “Outstanding Alum of the Month” for April. Walton, a native of Downingtown, earned a master’s degree in organizational management from the university in 2011. Brian D.

John J. Messer A campus memorial service for John J. Messer, an assistant professor of web and interactive media who died Jan. 5 at age 49, will be held from 1-2 p.m. Saturday, April 18, in the Mountain Laurel Room of the Thompson Professional Development Center.

A selfie from the set Penn College on "PA live!" Fennel bulbs and orzo pasta await preparation in this chef's-eye look at the ingredients at hand. Mary G. Trometter,  assistant professor of hospitality management/culinary arts, assisted by James E. Culp, a culinary arts technology major from Northumberland, prepared Toasted Orzo on WBRE-TV’s “PA live!” on Wednesday for co-host Jasmine Brooks.

Two human services faculty members at Pennsylvania College of Technology recently presented student-advising ideas at the 37th  annual National Institute on the Teaching of Psychology, held at St. Pete Beach, Florida. Deb Q.

A cake inspired by Frank Sinatra’s “Come Rain or Come Shine” took the top prize in Pennsylvania College of Technology’s annual cake competition. The theme for the March 3 contest was “Love Songs.” The cake was designed by Kelsey L. Park, of State College, whose winning techniques included pulled-sugar roses, piped “cornelli lace,” hand-piped lettering and fondant piano keys.

Chef Charles R. Niedermyer II, during "World Cup of Baking" competition at Johnson & Wales University. After a 15-month effort that culminated in last week's final round in Providence, Rhode Island, Chef Charles R. Niedermyer II was not selected to compete at the 2016 Coupe du Monde de la Boulangerie in France.

A unified 'Grateful Bread' shows its team spirit. The first course: fresh citrus salsa with spinach salad served in a crisp-angel-hair-and-Parmesan basket, with drops of pomegranate juice reduction. The judging team, diligently meeting its responsibilities in Le Jeune Chef Restaurant.

Penn College’s annual wedding cake competition and display Tuesday offered a look at the talents of students in a Cake Decorating II course taught by Chef Sue L. Mayer, assistant professor of baking and pastry arts/culinary arts. The competitors edibly expressed the theme “Love Songs,” with cakes representing memorable lyrics from several eras. – Photos by Jennifer A.

The School of Business & Hospitality welcomed three guests during the latest edition of its Visiting Chef Series last week. Brian McClure, beverage director of The Greenbriar, a luxury resort in White Sulphur Springs, West Virginia, worked with the school’s faculty to develop a menu that exemplified how wine can be paired with foods that are salty, sweet, sour, bitter or umami.