There will be no student-provided service this week, due to Reading Week.
Grab and Go items will be available as usual through the Culinary Exchange.
Full service will resume next Tuesday, February 26, 2019.
The Global Cuisine and Buffets Lab will be serving their first buffet of the semester on Friday, February 15 from 11:30 am to 1:15 pm. for $12.95 per person. Items will include everything on the current menu, as well as offerings from other labs.
Short Order Lab (Restaurant Cooking) will be serving breakfast Monday through Friday this week from 7:30 – 10:30 a.m., and the menu can be found here. Lunch will be served from 11:00 a.m. to 12:30 p.m. Monday through Thursday, and the menu can be found here. Please note the lunch service schedule has changed for this week to accommodate the buffet on Friday.
The Global Cuisine Lab offers lunch service Tuesday through Thursday, and buffet on Friday, 11:30am to 1:15pm. The updated menu is available here.
The Garde Manger Lab is back in production this week. The following items will be available throughout the week:
Monday:
Wednesday:
Thursday:
The Baking Labs will produce the following this week:
The mailing list for these updates is automated and controlled entirely by the recipients. If you wish to unsubscribe, please see the link at the bottom of this email. Thank you for your support of our students and their learning.
The Culinary Exchange will be closed at 10:30am on Wednesday, February 6, for a school-wide event. No hot food service will be offered, and there will be only limited seating available. Service will resume as normal on Thursday morning at 7:30am.
Short Order Lab (Restaurant Cooking) will be serving breakfast Monday through Friday this week from 7:30 – 10:30 a.m., and the menu can be found here. Lunch will be served from 11:00 a.m. to 12:30 p.m. Tuesday, Thursday and Friday, and the menu can be found here.
The Global Cuisine Lab offers lunch service Tuesday, Thursday and Friday this week, 11:30am to 1:15pm. The updated menu is available here.
The Garde Manger Lab is back in production thus week. The following items will be available throughout the week:
Monday through Wednesday
Thursday and Friday
The Baking Labs will produce the following this week:
The mailing list for these updates is automated and controlled entirely by the recipients. If you wish to unsubscribe, please see the link at the bottom of this email. Thank you for your support of our students and their learning.
The Global Cuisine Lab resumes service today from 11:30am to 1:15pm. Click on the heading of this email to visit the web page and see our entire listing of menus, schedules, and production lists.
Short Order Lab (Restaurant Cooking) will be serving breakfast Monday through Friday this week from 7:30 – 10:30 a.m., and the menu can be found here. Lunch will be served from 11:00 a.m. to 12:30 p.m. Tuesday through Friday, and the menu can be found here.
The Global Cuisine Lab will reopens today, with service Tuesday through Friday, 11:30am to 1:15pm. The updated menu is available here.
The Garde Manger Lab is back in production thus week. The following items willl be available Wednesday through Friday:
The Baking Labs will produce the following this week:
The mailing list for these updates is automated and controlled entirely by the recipients. If you wish to unsubscribe, please see the link at the bottom of this email. Thank you for your support of our students and their learning.
Click on the heading of this email to visit the web page and see our entire listing of menus, schedules, and production lists.
Short Order Lab (Restaurant Cooking) will be serving breakfast Monday through Friday this week from 7:30 – 10:30 a.m., and the menu can be found here. Lunch will be served from 11:00 a.m. to 12:30 p.m. Tuesday through Friday, and the menu can be found here.
The Global Cuisine Lab will reopen on January 29, 2019.
The Garde Manger Lab is will resume production on January 28, 2019.
The Baking Labs will produce the following this week:
The mailing list for these updates is automated and controlled entirely by the recipients. If you wish to unsubscribe, please see the link at the bottom of this email. Thank you for your support of our students and their learning.
Full service in the Short Order Lab (Restaurant Cooking). Click on the heading of this email to visit the web page and see our entire listing of menus, schedules, and production lists.
Short Order Lab (Restaurant Cooking) will be serving breakfast Monday through Friday this week from 7:30 – 10:30 a.m., and the menu can be found here. Lunch will be served from 11:00 a.m. to 12:30 p.m. Tuesday through Friday, and the menu can be found here.
The Global Cuisine Lab will reopen on January 29, 2019.
The Garde Manger Lab is will resume production on January 28, 2019.
The Baking Labs will produce the following this week:
The mailing list for these updates is automated and controlled entirely by the recipients. If you wish to unsubscribe, please see the link at the bottom of this email. Thank you for your support of our students and their learning.
Full service in the Short Order Lab (Restaurant Cooking) resumes today, January 7. Click on the heading of this email to visit the web page and see our entire listing of menus, schedules, and production lists.
Short Order Lab (Restaurant Cooking) will be serving breakfast Monday through Friday this week from 7:30 – 10:30 a.m., and the menu can be found here. Lunch will be served from 11:00 a.m. to 12:30 p.m. Tuesday through Friday, and the menu can be found here.
The Global Cuisine Lab will reopen on January 29, 2019.
The Garde Manger Lab is will resume production on January 28, 2019.
The Professional Baking Lab will produce the following this week:
The mailing list for these updates is automated and controlled entirely by the recipients. If you wish to unsubscribe, please see the link at the bottom of this email. Thank you for your support of our students and their learning.
Happy New Year from all of us at the Red River College School of Hospitality and Culinary Arts.
The Short Order Lab is back in session, with a few limited menu items available on Friday. Full breakfast service will resume on Monday, January 7 (Monday through Friday) and lunch service will resume on Tuesday, January 8 (Tuesday through Friday).
The Global Cuisine and Buffets Lab will resume service on January 30, 2018.
The Garde Manger Lab will be back in session the week of January 28, 2018.
The Apprenticeship students and Professional Baking students will be providing a variety of pastry items in the weeks to come, and details will be available next week.
Note: The mailing list for these updates is automated and controlled entirely by the recipients. If you wish to unsubscribe, please see the link at the bottom of this email. Thank you for your support of our students and their learning.
This week is the last week of public service in the Culinary Exchange. The Culinary Exchange will be closed from Monday, December 17, 2018, through Tuesday, January 1, 2019. The final day of hot food service will be Thursday, December 13. Click on the heading of this email to visit the web page and see our entire listing of menus, schedules, and production lists.
Short Order Lab (Restaurant Cooking) will be serving breakfast Monday through Thursday this week from 7:30 – 10:30 a.m., and the menu can be found here. Lunch will be served from 11:00 a.m. to 12:30 p.m. Tuesday through Thursday, and the menu can be found here.
The Global Cuisine Lab will be open for lunch from 11:30 a.m. to 1:15 p.m. Tuesday through Thursday this week. The menu can be found here.
The Garde Manger Lab is in testing this week.
The Baking Labs are in testing and preparing for the Bake Sale which will be held on Thursday, December 13, 2018 from 10:00 a.m. until 1:00 p.m. or their Annual Holiday Bake Sale on Thursday, December 13 from 10:00 a.m. to 1:00 p.m. Items will include, but not be limited to, gingerbread houses, sugar cookies, fruit cakes, and dainty platters.
Happy Holidays from all of us at the School of Hospitality and Culinary Arts!
The mailing list for these updates is automated and controlled entirely by the recipients. If you wish to unsubscribe, please see the link at the bottom of this email. Thank you for your support of our students and their learning.
This Friday, December 7, will be the final Buffet lunch offered by the Global Cuisine and Buffets lab for this term. Every item on the current Global menu will be available for the buffet, as well as items provided by other labs. Click on the heading of this email to visit the web page and see our entire listing of menus, schedules, and production lists.
Short Order Lab (Restaurant Cooking) will be serving breakfast Monday through Friday this week from 7:30 – 10:30 a.m., and the menu can be found here. Lunch will be served from 11:00 a.m. to 12:30 p.m. Tuesday through Thursday, and the menu can be found here.
The Global Cuisine Lab will be open for lunch from 11:30 a.m. to 1:15 p.m. Tuesday through Friday this week. The next Buffet date will be Friday, December 7. The new menu can be found here.
The Garde Manger Lab is producing the following this week:
The Baking Labs are will be providing an assortment of items, which include, but are not limited to the following:
The Professional Baking students are preparing for their Annual Holiday Bake Sale on Thursday, December 13 from 10:00 a.m. to 1:00 p.m. Items will include, but not be limited to, gingerbread houses, sugar cookies, fruit cakes, and dainty platters.
The mailing list for these updates is automated and controlled entirely by the recipients. If you wish to unsubscribe, please see the link at the bottom of this email. Thank you for your support of our students and their learning.