The student chefs of the Culinary Arts & Hospitality department:
create, prepare, cook and serve ALL of the food produced in the Main Cafeteria and our Quick Service restaurant, the Latin Quarter. These are our hands-on labs to practice what we learn in the classroom.
In an effort to expose our students to different cultural & ethnic food styles, the Quick Service space, our lab, will regularly reinvent itself. The Quick Service setting prepares students in the operational challenges that are associated with this type of restaurant. It is an entirely student run venue from front of the house to the back of the house.
The cafeteria, also student operated, offers the opportunity to experience a large scale production kitchen facility. In both facilities students rotate jobs on a weekly basis. Job assignments such as, Manager, cashier, server, line cook, expediter, and nutrition analyst give our students a full flavored palate of experience in a real world setting within the structure of a classroom setting.