Soon-to-be culinary grads savor fall's varied menu of activity

Culinary arts students wrapped up the semester with a variety of experiences.

Students in the Culinary Capstone course recently planned and prepared a three-course menu that they served in Le Jeune Chef Restaurant to an intimate group of family and friends. In addition to the meal itself, students completed a managerial portfolio that includes recipes, costing calculations, purchase orders, menu inspiration and a production plan.

Beverage Management & Service Applications students traveled to Oregon Hill Winery in Morris to observe the wine-making process at the facility that has been family-owned since 1983.



Earlier in the semester, the class visited the college’s Brewing & Fermentation Lab, where Timothy L. Yarrington, instructor of brewing and fermentation science, talked with them about classifications and styles of beer and demonstrated how to tap a keg in preparation for the Alumni & Friends Tent Party that was part of Penn College’s Wildcat Weekend.

The students assisted 12 alumni brewers who served their craft beverages under a tent near the Field House.

All of the students also completed RAMP certification, a Pennsylvania requirement to ensure the safe service of alcoholic beverages.

Both the Culinary Capstone and Beverage Management & Service Applications courses are taught by Chef Mary G. Trometter, assistant professor of hospitality management/culinary arts, who provided the photos.