Skip to content

Menu Schedule

Week 4

Close up of a salmon dish

A la Carte Offerings

Culinary students’ creative selection of three course menus

Plant-Based menu options available

Week 5

Close up of a rice and chicken plate

Banquet style Offerings

Culinary students’ creative selection of pre-set menus

Plant-Based menu options available

Week 6

A la Carte Offerings

Culinary students’ creative selection of three course menus

Plant-Based menu options available

Week 7

Close up of Cheese Board

Buffet Reception Offerings

Culinary students’ creative assorted menu items served to you Buffet style

Action stations

Week 11

Close up of a fruit and avocado salad

Table D’Hote Offerings

Culinary students’ creative selection of multi-course menus

Option of either:

  • Appetizer & Main Combo

OR

  • Main & Dessert Combo

Plant-Based menu options available

Week 12

Close up of vegetable skewers

Family-style Offerings

Culinary students’ creative selection of shared Family style platter menus

Plant-Based menu options available

Week 13

Close up of a rice and vegetable bowl

Pre-Fixe Offering

Culinary students’ creative selection of set price three course menus

Plant-Based menu options available

Week 14

Buffet Reception Offerings

Culinary students’ creative assorted menu items served to you Buffet style

Action stations