HACC, Central Pennsylvania's Community College, invites students of any age who are interested in a career in the food industry to attend an open house for its culinary arts, food service management and baking and pastry programs. Part of the open house features a shuttle ride to Bricco, the new teaching restaurant which opened earlier this year. The open house is set for Sunday, April 23, from 1 to 4 p.m. on the Harrisburg Campus. The event will include two informational sessions, one beginning at 1:00 p.m. and the second beginning at 2:30 p.m.

Students and their parents are asked to meet at The
Benjamin Olewine III Center for the Study of Culinary Arts and Food Service Management, on the second floor of the C. Ted Lick Wildwood Conference Center. The program will start with an open kitchen tour and presentations on the Culinary Arts, Food Service Management, and Baking and Pastry programs.

Faculty also will be on hand to answer questions and discuss career opportunities that follow graduation.

The Olewine Center is located on the second floor of Mumma Hall/
C. Ted Lick Wildwood Conference Center on the Harrisburg Campus of HACC. Visitors can park using HACC's entrance number four along Industrial Road in Harrisburg.

Participants will then travel a short distance via shuttle to Bricco, at 31 S. Third St. in Harrisburg, for a tour of the new facility, as well as Ciao! A Bakery and Olewine's Meat & Cheese House. The shops work in collaboration with Bricco-providing breads, desserts and butcher service-and serve as a classroom for culinary arts students. Students in HACC's culinary arts and food service management programs participate in all aspects of the whole operation as part of their education.

"We continue to offer rolling admissions," explained Chef Timothy Harris, coordinator of HACC's Culinary Institute. "Whether you are interested in getting an early start and registering for the summer or want to consider enrolling next fall, this is a good opportunity to learn what we have to offer."

HACC's culinary arts and food service management programs have consistently drawn students with a variety of expectations and delivered on their educational needs, according to Harris.

"Our programs traditionally have attracted everyone from high school graduates to people looking to make a mid-career change and follow their dream of becoming a chef," he said. "Part of the attraction is that we offer everything from a one-year diploma program all the way up to a two-year full associate degree program. We have students who are both full time and part time; it works quite well."

The programs also are gaining increased interest in their ability to offer students a stepping stone to four-year programs, according to Harris.

For more information on the open house, you can contact Chef Harris at the email address below or call 717-780-1957.