Campus: Brownstown, Mount Joy, Willow Street | CIP Code: 12.0508
Instructor: Brownstown Instructor: Suzette Renshaw
Instructor: Mount Joy Instructor: Sue Snyder
Instructor: Willow Street Instructor: Dave Brooks
Brownstown Instructor: Suzette Renshaw
Instructor: Culinary Cluster
Suzette Renshaw attended Willow St. Vo-Tech for Food Trades and Pequea Valley High School, graduating in 1979. She attended Johnson & Wales from 1979-80 and graduated with an Associate’s Degree in Culinary Arts.
Suzette was employed at the Masonic Holmes in Elizabethtown prior to joining LCCTC’s Brownstown campus in February 1991. She received her Voc-II in 2001 from Penn State.
Suzette is the youngest of 10 children, and has 6 brothers and 3 sisters. She has two sons and two grandchildren, William 7 and Lillian 3. She also has two cats, Cotton and Candy.
Mount Joy Instructor: Sue Snyder
Instructor: Culinary Cluster
Susan Snyder has been working full time at the Lancaster County Career and Technology Center since September 1993.
Susan started as the Cafeteria Manager and then began teaching in January 1997. She obtained her Vocational Teaching Certification and Bachelor’s Degree from Penn State University.
Susan grew up in southern Lancaster County and now resides in Elizabethtown.
Willow Street Instructor: Dave Brooks
Instructor: Culinary Cluster
David Brooks is a Culinary Instructor with the Lancaster County Career & Technology Center-Willow Street campus, joining the CTC in 1999. He coordinates the academic and hands on lab activities for 10th and 11th grade students.
David is no stranger to the foodservice business, having spent 13 years as a butcher/food processor and 14 years as a caterer.
Passionate about the food service industry and all its possibilities, David provides a balanced approach to learning with a curriculum that is adaptable to meet students’ needs.
Career Focus Statement
Prepare for professional full-day program and further education.
Program Goals
All Culinary Cluster students will:
- Prepare for National Skills Certificates and/or credentials.
- Be successfully exposed to all careers that are aligned within this program.
- Be proficient in their career major and demonstrate proficiency through hands-on performance and theoretical testing.
Program Description
- Create desserts from traditional recipes such as cookies and cheesecakes to pastries with artistic presentation.
- Experience the latest trends in food preparation such as Asian cuisine, barbecue, and vegetarian dishes as well as traditional cuisine.
- Plan, prepare, and serve meals for special events.
Employment Opportunities
- Baker
- Host/Hostess/Server
- Cook/Chef
- Institutional Food Worker
- Food Service Manager
- Meat Cutter/Food Processor
- Front Desk & Hotel Reservations Clerk
