Hospitality Students' Final Projects Last Word in Creativity

From hors d’oeuvres to classical desserts, students in Penn College’s School of Business & Hospitality proudly showed off their end-of-semester projects during Friday's 2015 Food Show in the Thompson Professional Development Center’s Mountain Laurel Room.

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

A handcrafted bread sculpture helps to enhance the show.

Third place in the Classical and Specialty Dessert Presentation course was given to Victoria R. Krauter, of Springfield.

Judges awarded second place in Classical and Specialty Dessert Presentation to Alyssa T. Rummel, of Ephrata.

Chef Craig A. Cian (left), associate professor of hospitality management/culinary arts, accompanies judges Chef Michael Davis, Susquehanna Health executive chef; Samantha (Liedtka) Gundlach, ’10, owner of Samantha’s Kitchen; and Chef Sue L. Mayer, retired Penn College faculty member and owner of Grammy Sue’s Cakes and Cookies. (In background, also helping to guide the judges, is Jessica L. DeHaas, ’06, part-time instructor of baking and pastry arts.)

Receiving an honorable mention in the Classical and Specialty Dessert Presentation class is a “Red Velvet Lovers Cake” by Jeffrey L. Bretz, of Quakertown.

Best of Show – and first place in the Cakes and Decorations course – is bestowed on a seasonal cake by Amanda R. D’Apuzzo, of Morganville, N.J.

A gingerbread boy and girl assemble a snowman atop Amanda D’Apuzzo’s cake.

A cake by Jennie E. Zarcufsky, of Ringtown, receives honorable mention in Cakes and Decorations.

Paige E. Pearson, of Williamsburg, receives honorable mention in Cakes and Decorations.

A pile of gift-wrapped boxes waits for Christmas on a cake by Jaclyn C. Gregg, of Warriors Mark.

An hors d’oeuvre tray by Tyler R. Kresge, of Clarks Summit, and Alex P. Korbich, of Sunbury, receives second place in the Advanced Garde Manger course.

The second-place Advanced Garde Manger entry, by Kresge and Korbich.

Ethan B. Hinkel’s chocolate sculpture receives an honorable mention in Principles of Chocolate Works. Hinkel is from Muncy.

A Grinchy entry by Krista A. Swinehart, of Northumberland, receives third place in Principles of Chocolate Works.

Jeffrey L. Bretz, of Quakertown, sculpted the second-place entry in Principles of Chocolate Works.

The blue ribbon in Principles of Chocolate Works is awarded to a detailed sculpture by Hannah D. Runtas, of Williamsport.

A first place dessert: deconstructed tiramisu presented by Brittany L. Mink, of Allentown.

The Advanced Patisserie Operations course adds a deliciously sculpted display of breads.

Delicious details – a dessert by Dylan H. Therrien, of Reading.

Krista A. Swinehart’s chocolate beignets with chocolate sauce and strawberry coulis.

Penguins go ice fishing on a cake by Rebecka M. Oakes, of Meshoppen.

A plate of first-place hors d’oeuvres in Advanced Garde Manger, made by James F. Culp, of Danville, and Robert Wood, of Montoursville.

An hors d’oeuvre tray by Jonathan D. Rickards, of Greeley and Gary R. Burda Jr., of Berwick.

Chocolate snowflakes swirl across a sculpture by Christina M. Ohlin, of Dillsburg.

A snowman built of modeling chocolate, by Ethan B. Hinkel, of Muncy.

A detailed cake by Chyna M. Profeta, of Williamsport, receives second place in Cakes and Decorations.

A bountiful bread sculpture, contributed by the Advanced Patisserie Operations course.

A Hanukkah-inspired chocolate sculpture by Hannah Kegerreis, of Presto, receives honorable mention in Principles of Chocolate Works.

A group of high school students – some of more than 200 to tour hospitality labs and other parts of campus after a “Taste of Technology” presentation in the Klump Academic Center Auditorium – take in the Food Show.