Kitchen classroom

Student chefs at work in the kitchen

Photo by Christopher Gannon.

Kaiser Chen (center) rolls out dough for garlic bread and Michaela Corkery (right) moves pies for safe keeping as students prepared for another lunch audience last week in the Joan Bice Underwood Tearoom, lower level of MacKay Hall. The Tearoom's lunch program is the classroom teaching operation of Quantity Food Production and Service Management, a 300-level class in the hospitality management program. Over the course of the semester, students experience both "back of the house" and "front of the house" responsibilities in food service. Lunch is served to up to 100 guests four days a week (Tuesday-Friday); menus are posted online two weeks out.