• During the winter semester, from February to April, the first year students from both the Hospitality - Culture, Leadership & Operations and Culinary Management programs team up to offer an international theme every Thursday night to complement their a la carte menu.

    In addition to the a la carte menu every night, the students will design a nightly specialty soup and entree selection inspired by gastronomic research of regional cuisines. Specific information will be shared once students have developed their themes and selected menu items.