About a dozen students, faculty and staff were given a grand tour of the new culinary bake lab at North campus and were served delicious baked goods prepared using the facilities.
The facilities officially opened to students on Jan. 3, but as Joe Kumar, coordinator of the Baking and Pastry Management program, said, “the project has been 30 years in the making. We’re just so excited to finally have it up and running.”
“This really raises the bar to prepare our students in the baking and pastry industry,” said Kristy Adams, program coordinator for the Hospitality and Tourism Operations Management.
The new bake lab has large glass windows where students and teachers can pass by and see the pastries created. There are multiple rooms with state-of-the-art freezers, clean up areas, and large industry standard equipment.
For now, the facilities are just available for the culinary, hospitality and nutrition students; however, Kumar said that “in the future we’ll be able to do cooking classes for students outside of the programs.”
Susan Somerville, Dean of Hospitality, Recreation and Tourism, was amongst the crowd taking in the excitement.
“We’re very happy and excited, being able to bring in more students and allowing them to learn everything from large quantity cooking to intricate truffles is amazing,” said Somerville.