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Student Mosaics Bring Color to Penn College’s Capitol Eatery

hen one enters Capitol Eatery, signed and created six large-scale mosaic Leslie M. Medina, of Kennett Square,
Wone of the largest and busiest pieces: a spoon, a fork, a knife, a plate Pa.; Morgan L. Royer, of Spring Mills,
dining units on the campus of Penn- of pancakes, an ice cream cone and a Pa.; Alayna C. Thomas, of Williamsport;
sylvania College of Technology in Wil- bowl of colorful fruit. Each piece was Amanda M. Turner, of Dover, Pa.; Henry
liamsport, the serving area boasts bright created using an array of ceramic and M. Velez, of Milford. Pa.; and Ryan S.
splashes of color throughout, but the glass tiles. Wilk, of Coal Township. Pa.
dining room lacked those vivid accents Students involved with the project “Dave and his students were incred-
until recently, when student works of art were enrolled in Art of the Mosaic, ible to work with,” McGinness said. “Not
were installed on its walls. an elective course for students in any only did it add to the dining experience,
While taking a ceramics class offered major. They are: Shakira E. Alleyne, of but we were able to showcase our stu-
through the college’s Workforce Develop- Brooklyn, N.Y.; Kaitlyn L. Andersen, of dents’ creativity and help create continu-
ment & Continuing Education depart- Mastic, N.Y.; DeLaney W. Blubaugh, of ity across the campus.”
ment, Dining Services Director Crissy Waynesboro. Pa.; Rachel A. Eirmann Earlier in 2016, Dining Services part-
L. McGinness began to envision a way and Haley J. Singer, of Bellefonte, Pa.; nered with a welding class on campus to
to spruce up the dining unit décor. She create several unique pieces of art that
approached David A. Stabley, instructor were then installed in another dining
of ceramics and wood sculpture, about unit, the Keystone Dining Room.
a plan to add student-created mosaics, McGinness is working with Peter
similar to many he and students had cre- Kruppenbacher, assistant professor of
ated around campus, at Capitol Eatery. building construction technology, and
“Dave is a talented ceramics instruc- his building construction class to create
tor,” McGinness said, “and I was excited a wood wall hanging for the Keystone
to see what he and his students could Dining Room.
bring to our dining unit.” “I am very excited to add more
With a central theme of food, the stu- student work to our dining facilities
dent project came together in the spring throughout campus,” she said.
of 2016. Stabley and his students de- —OCH

REFRIGERATED EQUIPMENT STAND

oshizaki America has released a new model: the Commercial Series – Refrigerated Equipment
HStand, Model CRES49. The 49-inch-wide one-section chef stand’s exterior and worktop
are constructed of high quality stainless steel. The easy-to-clean worktop boasts 700 lbs.
equipment capacity with a built-in high-temp heat shield. The CRES49 features a solid-state
digital controller and two 250 lbs. dynamic-load-rated drawers. Each drawer accommodates
two and a half 12-inch x 20-inch x 6-inch deep pans (sold separately). The pan rails include finger
cutouts to allow quick and easy pan extraction — essential in all high-productivity kitchens.
www.hoshizakiamerica.com
NAFEM Booth #3435

HEATED SHELF MERCHANDISERS

lto-Shaam’s newest merchandiser product line now includes individually controlled heated
Ashelves that keep food warm for hours at the highest level of quality. Featuring exclu-
sive Halo Heat fanless technology for precise, even temperature, these merchandisers hold a
variety of grab-and-go products, including rotisserie chickens, pizza, sandwiches, and more.
Countertop models are available in 24-inch and 36-inch widths. Floor-standing units are of-
fered in widths of 24, 36 and 48 inches.
www.alto-shaam.com
NAFEM Booth #2200

ON-CAMPUS HOSPITALITY FEBRUARY 2017 | 37