Berks Hospitality Management and Food Services team up to offer a course


“The collaboration between housing and food services and hotel management has been rewarding,” said Jennifer Wakemen, Hospitality Management Degree Program Coordinator. “Students work one-on-one with chefs and learn cooking methods, equipment, food ordering and service. Classes are coordinated with labs so that students are exposed to theory in the course and performance in the lab. Students develop a different perspective on food service when they experience it from the back of the house, rather than as a customer.

In addition to hotel management faculty members, housing and food service staff teach several components of the course. Food Safety and Sanitation training is taught by Linda MacDuff, Assistant Manager; food ordering and inventory is taught by Tom Henry, manager; and hands-on culinary development is taught by Chef Joe Ertel, Executive Chef.

“Our team at Penn State Berks Housing and Food Services is thrilled to partner with the Hospitality Management Program and offer students this unique opportunity to receive in-depth, hands-on training in front- and back-of-house operations. home, which are essential for success in management,” said Jonathan Kukta, Director of Housing and Food Services, Penn State Berks and Schuylkill Campuses.

“One of [Penn State] President Eric Barron’s six imperatives are to engage students,” Kukta said. “The collaboration between Housing and Food Services and the Hospitality Management program does just that: it takes learning from the classroom and creates engaged scholarship opportunities throughout the course with hands-on lab in the classroom. to eat from Tully.


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