Second year Culinary Students host Table D’hôte dining experiences on Thursday evenings from October – December.
From the first stages of planning through to the final customer being served, students will coordinate costing, menu planning and design, sales and marketing, inventory, food preparation, table service, and the myriad of other details required to deliver a Chef’s table menu consisting of three courses.
These high end food selections promise to deliver a high value to the customer in terms of a gastronomic experience and to the student as they apply their creativity and challenge themselves to exceed expectations. If you would like to join this gastronomic journey, tickets may be purchased in advance. Dining times and table size arrangements will occur at time of purchase.
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