What is special about our program?
The Hospitality Program features two dining room laboratories to provide a practical learning experience to our students.
Our main dining room, is newly remodeled and seats 100 guests. It features a computerized POS system allowing the dining room students to interact with the food production students in the main kitchen.
The second dining laboratory has been specifically designed to accommodate "special functions" for groups of up to 30 people.
The Hospitality Program features two labs, and a private banquet and conference room, to provide "hands on" cooking and baking experience for our students Our Cuisine lab has a complete battery of equipment such as: a combination oven, cryovac machine, a food sealer for packaging, steamer, griddle, deep fat fryer, ranges and ovens. This lab, as well as the other rooms give the students a wide array of equipment to use as well the personalized instruction and demonstrations needed. This lab is also used to produce meals for the public and
has a window to let our customers see the students at work. The Baking lab features a variety of equipment for student use including: a dough sheeter, five floor models and three bench mixers, a proof cabinet as well as a carousel oven and conventional ovens. Plans are being made to add equipment for advanced chocolate work as well as pulled sugar applications.
The Hospitality Program features a dedicated cuisine lab and a dedicated baking and pastry lab to provide "hands on" cooking and baking experience for our students. The labs are fully equipped with a complete battery of equipment usually found in fine hotel and restaurant kitchens. Commercial sized production equipment is also emphasized.
Personal attention is provided in laboratories. Culinary demonstrations provide visual context for cooking application and enhance learning through the senses.
Mohawk Valley's Hospitality Department Faculty members are highly trained experts in their professional areas of instruction. They all have extensive work experience in the business sector. Among our faculty are Restaurant Owners, General Managers, Chefs and Hotel Managers, to name just a few. Our faculty focus is to continually improve quality teaching while keeping abreast of current trends in the Hospitality Industry.
The Staff professionals in the Hospitality Department maintain a personal contact with each student to help them move through the system as smoothly as possible ensuring their future success.
The Escoffier Club, (named after a famous French chef and author of many cookbooks) is an affiliate of Student Congress. The group meets regularly and travels to Food Shows and demonstrations throughout the academic year.
