The department's modern food labs include baking and rotating ovens, broilers, griddles and steam tables. Conditions in the food labs simulate hotel and restaurant kitchen and dining room conditions. The Casola Dining Room , adjacent to the Hotel and Restaurant Management laboratory, is a modern dining room facility. Its primary function is to provide opportunities for students to gain experience in a wide range of dining room and banquet service activities, including tableside preparation. Students gain practical experience by preparing and serving meals in the Casola Dining Room, which is open to the public for a la carte service and banquets.
Opportunities are available for students with imagination, creativity and a willingness to work.
In addition, students will be required to comply with the dress and sanitation requirements of the American Culinary Federation Accrediting Commission. The only jewelry permitted in cooking laboratories are wedding rings and watches. No nail polish is allowed. Full uniform attire is required for any food preparation activity in all labs at all times. Each Culinary Arts major must satisfy a work experience requirement of 600 hours or its equivalent in the hospitality industry.