Food Production IV is the last food production class our culinary arts students take before graduation. These events are a student learning experience. Guests will enjoy a restaurant-like dining experience, but the delicious meals and products offered are determined by the class curriculum.
The lunch and dinner services they prepare are available to the public for approximately ten weeks each semester by reservation only. Reservations are for parties of four or fewer, with occasional exceptions. If desired, parties may bring their own bottle of wine to dinner only and must sign a release upon arrival. While not required, a minimum donation of $20 per person is greatly appreciated.
Spring 2018 Menu:
La Patisserie will be open Tuesdays-Thursdays from 8 a.m. until 2 p.m. for approximately ten weeks per semester. Each morning will start with a selection of sweet and savory breakfast pastries and coffee. Sandwich, soups, desserts and breads will be ready after 10 a.m. Selection will vary daily based on class production and availability. The patisserie is run by the Restaurant Patisserie Class and 3D practicum students, with products created by the Restaurant Patisserie, Artisan Breads, Baking 2, Candies and Chocolate, and Soups and Stocks classes.
All amounts listed are a suggested donation!
Because this is a suggested donation you may leave 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 cooking competitions and culinary knowledge competitions throughout the nation.