Faculty Member Joins Panel Discussion on Culinary Education
Thursday, July 26, 2018
A member of the hospitality faculty at Pennsylvania College of Technology was a panelist at the Center for the Advancement of Foodservice Education’s recent 2018 Leadership Conference in Wisconsin.
Chef Mary G. Trometter, assistant professor of hospitality management/culinary arts, spoke during a session titled “Beyond Cooking Skills,” focusing on soft skills, life skills and professionalism. She provided rubrics developed by the college’s hospitality faculty to assess students’ non-technical skills. The June 16 panel discussion was part of the conference’s “Who Needs Culinary School, Anyway?” series of sessions.
The Center for the Advancement of Foodservice Education was founded in 2002 to serve as a link between the food service industry and the culinary/baking/pastry classroom. Its resources for educators include an online magazine, an annual conference, professional development workshops and The Journal of Culinary Education Best Practices.
Trometter has been a member of the Penn College faculty since 1989 and is the hospitality department head. In 2017, she received the college’s Excellence in Teaching Award. She earned an associate degree in food and hospitality management from Penn College, a bachelor’s degree in hotel and restaurant management from Widener University, and a Master of Education from Wilkes University.
Penn College offers degrees in baking and pastry arts, culinary arts, hospitality management, and sport and event management. To learn more, call 570-327-4505 or visit the School of Business & Hospitality.
For information about Penn College, a national leader in applied technology education, email the Admissions Office or call toll-free 800-367-9222.
Chef Mary G. Trometter, assistant professor of hospitality management/culinary arts, spoke during a session titled “Beyond Cooking Skills,” focusing on soft skills, life skills and professionalism. She provided rubrics developed by the college’s hospitality faculty to assess students’ non-technical skills. The June 16 panel discussion was part of the conference’s “Who Needs Culinary School, Anyway?” series of sessions.
The Center for the Advancement of Foodservice Education was founded in 2002 to serve as a link between the food service industry and the culinary/baking/pastry classroom. Its resources for educators include an online magazine, an annual conference, professional development workshops and The Journal of Culinary Education Best Practices.Trometter has been a member of the Penn College faculty since 1989 and is the hospitality department head. In 2017, she received the college’s Excellence in Teaching Award. She earned an associate degree in food and hospitality management from Penn College, a bachelor’s degree in hotel and restaurant management from Widener University, and a Master of Education from Wilkes University.
Penn College offers degrees in baking and pastry arts, culinary arts, hospitality management, and sport and event management. To learn more, call 570-327-4505 or visit the School of Business & Hospitality.
For information about Penn College, a national leader in applied technology education, email the Admissions Office or call toll-free 800-367-9222.