Baking and pastry arts students at Pennsylvania College of Technology recently furnished a lavish “Grand Pastry Buffet” for the college’s scholarship donors and recipients, showcasing two years of education.
Featuring tables filled with eye-pleasing pastries, the buffet also featured decorative centerpieces made from chocolate, pastillage and blown sugar, all using the theme “masquerade.”
The students, in their final semester and enrolled in the Food Show and Buffet Presentation class, also participated in a competition. As part of the buffet, each student was required to design and prepare a dessert petit four mirror following American Culinary Federation guidelines for competition.
Using the masquerade theme in their designs, the students were required to use either a chocolate or sugar centerpiece plus two kinds of chocolate candies and four types of petit fours.
Gold, Silver and Bronze awards were given, based on points. “Best in Show” was awarded to the student with the highest points.
The Best in Show winner was Ching Chan, of Milton, who received a masquerade mask made in Venice.
Gold Awards went to Chan; Lauren H. Case, of Painted Post, New York; Nicole C. LoFurno, of Glen Mills; Lewis D. Robinson, of Bellefonte; and Hanna A. Thompson-Hill, of Millheim.
Silver Awards were given to Heather M. Bakley, of Middlebury Center; Megan R. Chapman, of Sayre; Kirsten E. Foti, of Landing, New Jersey; Elizabeth M. Hiller, of Honesdale; Briana L. Klingler, of Port Matilda; Taylor A. Reed, of Shamokin; and Nathan D. Strouse, of Spring Mills.
To learn more about baking, pastry and culinary arts at Penn College, call 570-327-4505.
For general information about the college, email the Admissions Office or call toll-free 800-367-9222.
Featuring tables filled with eye-pleasing pastries, the buffet also featured decorative centerpieces made from chocolate, pastillage and blown sugar, all using the theme “masquerade.”
The students, in their final semester and enrolled in the Food Show and Buffet Presentation class, also participated in a competition. As part of the buffet, each student was required to design and prepare a dessert petit four mirror following American Culinary Federation guidelines for competition.Using the masquerade theme in their designs, the students were required to use either a chocolate or sugar centerpiece plus two kinds of chocolate candies and four types of petit fours.
Gold, Silver and Bronze awards were given, based on points. “Best in Show” was awarded to the student with the highest points.
The Best in Show winner was Ching Chan, of Milton, who received a masquerade mask made in Venice.
Gold Awards went to Chan; Lauren H. Case, of Painted Post, New York; Nicole C. LoFurno, of Glen Mills; Lewis D. Robinson, of Bellefonte; and Hanna A. Thompson-Hill, of Millheim.
Silver Awards were given to Heather M. Bakley, of Middlebury Center; Megan R. Chapman, of Sayre; Kirsten E. Foti, of Landing, New Jersey; Elizabeth M. Hiller, of Honesdale; Briana L. Klingler, of Port Matilda; Taylor A. Reed, of Shamokin; and Nathan D. Strouse, of Spring Mills.
To learn more about baking, pastry and culinary arts at Penn College, call 570-327-4505.
For general information about the college, email the Admissions Office or call toll-free 800-367-9222.