Hospitality Students Put 'Experience' to the Test

The School of Hospitality’s second Culinary and Pastry Experience, held Friday in the Thompson Professional Development Center, featured the work of Pennsylvania College of Technology students in five classes – some offering free samples. Students in Principles of Chocolate Works, Classical and Specialty Desserts, Advanced Patisserie Operations, Baking and Pastry Applications for Culinary, and Culinary Competition and Skills Assessment, presented their final projects for the public. Students in Culinary Competition and Skills Assessment faced guest judges, who sampled their food. Judges were Barry Crumlich, executive chef at the Pennsylvania governor’s mansion; Jeremiah Dick, chef/instructor in the State College Area School District; John Hudak, of American Culinary Federation Professional Chefs of Northeastern Pennsylvania and Vanderlyn’s Restaurant; and Penny Shade, ’12, chef/supervisor at Penn State Schuylkill. Students in Advanced Patisserie Operations developed product lines, complete with menus and marketing collateral, for a “trade show.”

– Photos by Jennifer A. Cline, writer/editor-One College Avenue

Candice E. Fowler and Katelyn A. Dellinger prepare their super-healthy “Super Foods.”

An Italian trio of dishes, prepared by Jonathan A. Backhus and Christine M. Reed

Cameron J. Stewart presents her unique cookie cake flavors.

Students in Advanced Patisserie Operations market their companies.

A savory dish among the sweets: A baking and pastry arts student presents bread stuffed with spinach and feta.

Abby Wasiakowski shares samples of her chocolate cupcakes, which include flavors of chocolate and banana.

Zachary D. Derck and Kristina M. Wisneski offer hospitable smiles.

Laura A. Rozzi and Antonio J. Rodriguez showcase summer barbecue foods.

A strawberry dessert by Corinna R. Cortright

Tempting layers of chocolate and cream by Lauren K. Yerk

A rabbit dish by Kristina M. Wisneski and Zachary D. Derck

A clever play on the “super foods” theme

Tempting dessert samples

A pork chop and garlic mashed potatoes are part of Laura A. Rozzi and Antonio J. Rodriguez’s entrée.

Sample-sized confections by Arthur H. Byra and Phillip D. Poliniak

A twist on the classic burger and fries is presented by Arthur H. Byra and Phillip D. Poliniak.

A deconstructed S’more is part of the fare for Adam J. Hall and Richard J. McGlynn’s “The Great Outdoors.”

“Eat Like a Hunter” with an elk burger by Adam J. Hall and Richard J. McGlynn.

Arthur H. Byra, left, pulls fresh samples for guest judges, from left, Penny Shade, ’12, chef/supervisor at Penn State Schuylkill; Barry Crumlich, executive chef at the Pennsylvania governor’s mansion; John Hudak, of American Culinary Federation Professional Chefs of Northeastern Pennsylvania and Vanderlyn’s Restaurant; and Jeremiah Dick, chef/instructor in the State College Area School District.

Cody J. Baum’s mouthwatering bread baked with sun-dried tomatoes, basil and cheese

Amanda J. Bickel, right, welcomes a visit from her grandmother.

Debra J. Campbell’s martini-flavored cupcake

Chocolate, banana and coconut, all in one cupcake

Raspberry-lemon cupcakes by Lauren C. Rich

Alisha M. Miley and Danica C. Mazzotta drum up customers.