Faculty member joins panel discussion on culinary education
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 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.