Chef instructors and students continue at Blue Ridge Country Club
“The College actively pursued several options for a seamless transition. Blue Ridge Country Club, with its favorable location and close proximity to the Harrisburg Campus, was the optimal choice,” said HACC President John J. “Ski” Sygielski, Ed.D.
“Through this partnership with the Blue Ridge Country Club, HACC’s culinary arts program will remain a vital component of the College’s educational menu,” Sygielski said.
HACC’s culinary arts program currently has more than 160 students and is accredited with the American Culinary Federation Education Foundation (ACFEF) Accreditation Commission, which designates HACC with the highest rating of “exemplary.” The culinary arts associate degree program and the certificate in culinary arts program received the prestigious accreditation in summer 2012 from the ACFEF, the largest professional chef organization in North America, indicating the programs symbolize the highest educational standards.
“What’s exciting for students is that we have an accredited culinary arts education program that is not only excellent in quality but is also affordable,” said Getachew Kassahun, Certified Hotel Administrator (CHA), Certified Food and Beverage Executive (CFBE) and chair of HACC’s Hospitality and Tourism Department.
A number of alumni who have graduated from HACC’s Olewine Center for the Study of Culinary Arts and Food Service Management have advanced to chef positions within this region. Anthony Bianco, a 2008 graduate, is a chef at the Hilton Harrisburg. Other alumni are chefs at restaurants such as the Hotel Hershey, Hershey Lodge and Convention Center and Rillo’s in Carlisle.
Jan. 11, 2013
HARRISBURG – HACC, Central Pennsylvania’s Community College, closed the C. Ted Lick Wildwood Conference Center and portions of Mumma Hall on the Harrisburg Campus on Dec. 31, 2012, for renovations. Therefore, the Benjamin Olewine III Center for the Study of Culinary Arts and Food Service Management at HACC, which had been located in those buildings, has been temporarily relocated to Blue Ridge Country Club at 3940 Linglestown Road in Harrisburg for one year until a permanent location is identified.“The College actively pursued several options for a seamless transition. Blue Ridge Country Club, with its favorable location and close proximity to the Harrisburg Campus, was the optimal choice,” said HACC President John J. “Ski” Sygielski, Ed.D.
“Through this partnership with the Blue Ridge Country Club, HACC’s culinary arts program will remain a vital component of the College’s educational menu,” Sygielski said.
HACC’s culinary arts program currently has more than 160 students and is accredited with the American Culinary Federation Education Foundation (ACFEF) Accreditation Commission, which designates HACC with the highest rating of “exemplary.” The culinary arts associate degree program and the certificate in culinary arts program received the prestigious accreditation in summer 2012 from the ACFEF, the largest professional chef organization in North America, indicating the programs symbolize the highest educational standards.
“What’s exciting for students is that we have an accredited culinary arts education program that is not only excellent in quality but is also affordable,” said Getachew Kassahun, Certified Hotel Administrator (CHA), Certified Food and Beverage Executive (CFBE) and chair of HACC’s Hospitality and Tourism Department.
A number of alumni who have graduated from HACC’s Olewine Center for the Study of Culinary Arts and Food Service Management have advanced to chef positions within this region. Anthony Bianco, a 2008 graduate, is a chef at the Hilton Harrisburg. Other alumni are chefs at restaurants such as the Hotel Hershey, Hershey Lodge and Convention Center and Rillo’s in Carlisle.
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