Technical and Professional Studies Departments
Le Culinaire offers dinners on Tuesdays and Thursdays and lunches on Wednesdays and Fridays. The dinners are prepared by our students in the Food Production IV class, which is one of the last classes that our students take before completing an Associates of Applied Science in Culinary Arts. The lunches are prepared by our students in the Food Production III class, so these students are a little less advanced but still nearing graduation. The lunch and dinner services students prepare are available to the public for approximately twelve weeks each semester by reservation only.
The cost of the dinner is a suggested donation of $20 per person and the cost of the luncheon is a suggested donation of $15 per person, cash or check (made payable to UA-PTC CAHMI). Because this is a suggested donation, you may donate as much or as little as you prefer. All monies collected go into our student fund, which helps to cover the costs and fees associated with sending our students to compete in culinary competitions and knowledge competitions all over the nation.
If you like, you may bring a bottle of wine with you to dinner. We will have you sign a waiver of liability and then we will happily cork and pour your wine for you. All meals take place at the Culinary Arts and Hospitality Management Institute, located at the University of Arkansas – Pulaski Technical College’s South Campus in Little Rock.
Menus and Reservations
La Patisserie is open Tuesdays-Thursdays from 9 a.m. until 2 p.m. for approximately 10 weeks per semester. It is located in the stairwell adjacent to the Celebrity Chef Theater at the UA-PTC Culinary Arts and Hospitality Management Institute.
Each morning starts with a selection of sweet and savory breakfast pastries, coffee, tea, and espresso drinks. Sandwiches, soup, and desserts will be ready after 10:30 a.m. Selection will vary daily based on class production and availability. La Patisserie is run by the Baking 2 class, with the help of practicum students and products prepared by the different classes in the baking program.