Business, Arts & Sciences Articles

Highly regarded – literally! – for his eye-grabbing work on campus, Stabley plays to the admiring crowd below. The artist (center) describes his process. A guest snaps a cellphone photo of the work-in-progress, shown on one of the atrium’s monitors. Stabley points out the intricacy of his creation's colored glass tiles.

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.

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.

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.