On Tuesday, April 22, Students from the professional foodservice operations course, CUL 290 hosted a one-day pop-up restaurant.
During this course exercise students were able to apply the steps of service and restaurant food production skills that have been learned throughout their studies in the capstone course. It allowed students to step into various roles ranging from server to chef.
Reservations included members of the campus and local community who dinned in the Culinary and Event Center.
The funds raised during this pop-up go directly back to students who compete in culinary competitions. The students were praised for their hard work and dedication. It was a fantastic way for students to apply what they’ve learned in the classroom to a practical environment.
The feedback has been overwhelmingly positive. A big thank you to those of you who joined us, keep an eye out for future pop-up opportunities to dine with our students.
Submitted by: Victoria Tompkins, CEC
