Newly opened in Fall of 2006, is our state-of-the-art Learning Center where Culinary students take their computer and lecture courses

In addition to attending classes in the Learning Center, culinary majors take foods courses in a 13,000 square foot Kitchen Lab facility dedicated exclusively to culinary education.  The facility includes:

• An operating Bake Shop, filled with the aromas of fresh-baked breads. This fully equipped bakery is the laboratory where students learn to create rich tortes, flaky croissants, and an array of tempting pastries.
  
  
• A Hot Foods Kitchen where students learn skillful knife cuts, savory stocks and soups such as perfectly clear consommés, creamy seafood bisques, and chilled strawberry soup. 
  
  
• A Garde-Manger Kitchen
  to create showpieces such as magnificent ice sculptures, fruit and vegetable carvings, decorative garnishes, specialty salads, and lavish cold buffets. 
  
  
• An A La Carte Kitchen where students discover international cuisine, classical and contemporary American dishes such as Lobster Newburg, Broiled Swordfish bathed in a Ginger Lime Butter and tender medallions of Venison graced with Blackberry Sauce. 
  
  
• A Fabrication Kitchen/Receiving Area to learn receiving and quality controls. Students will also learn butchery such as how to fabricate Primal Cuts of a beef into filets, ribs, and steaks. 
  
  
• Lecture Rooms and a
  Demonstration Kitchen,
  where students discover the theory and application of culinary science and other topics such as fine wine appreciation and the creative uses of fresh herbs. 
   
• Summer Dining Room,
  Where students are introduced to front-of-the-house operations by maintaining an American Ala Carte Service Dining Room.
   

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