Baking & Culinary Articles

Students in the Culinary Senior Project class visited Freshlife Wellness Center in Loyalsock Township on Nov. 9, where they toured the store and attended a seminar on guided imagery. The seminar was presented by Barbara Jarmoska, health educator, president of Freshlife, and host of "Road to Health Radio," a show aired locally on WRAK and WWPA. Bruce K.

Four culinary experts from across the United States will visit Pennsylvania College of Technology's campus in November to share their knowledge and work alongside students as they prepare a benefit dinner. Matthew Pike, Phillip Brown, David Sturgis and Timothy Eldridge work in businesses that represent emerging trends in the hospitality field.

Buffet menus created by students at Pennsylvania College of Technology will be served to the public on Sundays and Mondays this fall at Le Jeune Chef, the college's fine-dining restaurant. Student managers in the School of Hospitality's Breakfast and Brunch course are given a theme, for which they choose recipes to be included on a buffet.

Fifteen students enrolled in the School of Hospitality at Pennsylvania College of Technology traveled to New York's Finger Lakes region from Sept. 30 to Oct. 2 to participate in the 15th Annual Hunt Country Gourmet Harvest Festival.

The School of Hospitality at Pennsylvania College of Technology raised $1,500 recently through a "Gumbo for a Cause" sale to benefit victims of Hurricane Katrina. In honor of the flooded area, Mary G.

Students in the School of Hospitality's introduction to baking class recently sent cookies they made in class to soldiers from the Williamsport-based National Guard unit who are currently serving in Iraq. Students in the introduction to baking class at Pennsylvania College of Technology learn about the effects ingredients have on the consistency, texture and flavor of cookies.

To raise funds to help victims of Hurricane Katrina, School of Hospitality faculty and staff have organized a sale of "Gumbo for a Cause." This week, the school will take pre-orders of Louisiana-style chicken, sausage, shrimp and oyster gumbo served in one-quart containers and accompanied by one pint of steamed rice. Price is $15 per quart.

Chef Michael J. Ditchfield's catering students served the public at Saturday's Williamsport Outdoor Growers Market. The students used ingredients donated by the local growers at the popular market, then offered samples of their dishes to the buyers that morning. ( Photos provided by the School of Hospitality)

Twenty-two Pennsylvania College of Technology students enrolled in culinary arts majors will not only practice their cooking skills, but also help to manage the kitchen for an evening this semester at Le Jeune Chef, the college's fine-dining restaurant. On Wednesday and Friday evenings beginning Sept.