Renee Allardyce, Culinary Arts Technical Services Technician
rallardyce@luzerne.edu * 800-377-5222 x7611
Office: Bldg 30 - Culinary Arts Rm 229

Kathleen Clemente, Faculty - Hotel & Restaurant Management
kclemente@luzerne.edu * 800-377-5222 x7514
Office: Bldg 30 - Culinary Arts Rm 112

John Kravich, Faculty - Hotel & Restaurant Management
jkravich@luzerne.edu * 800-377-5222 x7517
Office: Bldg 30 - Culinary Arts Rm 106

David Pembleton, Faculty - Hotel & Restaurant Management
dpembleton@luzerne.edu * 800-377-5222 x7284
Office: Bldg 30 - Culinary Arts Rm 104

James Phillips, Faculty - Hotel & Restaurant Management
jphillips@luzerne.edu * 800-377-5222 x7283
Office: Bldg 30 - Culinary Arts Rm 110

Salvatore Shandra, Food Production Manager
sshandra@luzerne.edu * 800-377-5222 x7516
Office: Bldg 30 - Culinary Arts Rm 102

The Joseph A. Paglianite Culinary Institute at Luzerne County Community College offers students individualized cooking stations that are equipped with all cooking equipment and gadgets - a pastry lab, a line kitchen with attached dining room, a computer/learning resource center, smart classrooms, two student lounges, rest rooms with lockers and showers.

The Institute also features the Gertrude Hawk Chocolate Room - a climate controlled chocolate/sugar room, and the Kowalski Auditorium and Media Center - a state-of-the-art broadcasting studio with a demonstration kitchen and the latest technology including video conferencing and high definition video capabilities, and an auditorium for culinary demonstrations.

• Job/Career Fair
  A great opportunity for our students to learn more about area businesses. It provides an opportunity for student to explore the major choice options. This event provides a way for students to engage with area business to discuss future career internships/job opportunities. Our alumni are invited to participate which gives students an opportunity to network and learn about the world of work.
• Business Etiquette Luncheon
  The luncheon designed to inform students on how to dress and shake hands as well as eating and drinking at a luncheon. It will address small talk and conversation stoppers in additional to conversational zones.
• Information Night
  Every Spring the department holds a Culinary Arts & Hospitality Management Information Night at the Joseph A. Paglianite Culinary Arts Institute in Nanticoke.