Hospitality Training is provided in both the practical and theoretical knowledge and techniques of the classical culinary arts that support the versatility required of today’s professional cook.
Students learn the practical and business side of the food industry, especially the hospitality side. Sometimes the food speaks for itself and presentation definitely matters, yet so does the manner in which it is served. As food connoisseurs, we appreciate “grab and go” and good food service. Our culinary students learn catering, line cooking, fine dining meal preparation to strike a balance and gain a variety of hands-on experience.
St. Louis students and staff can purchase on-the-go breakfast, snacks and drinks. Stop by the “Kitchen Door” on the second floor, Rm 207 . Listen for morning announcements for when this service is offered at our Kitchener Main Campus.
Located in the St. Louis cafeteria, where our students are served with delicious food cooked by the Culinary Arts Training students.
Urban Spoon is open beginning February — Monday to Thursday from 10:15 – 11am and lunch time 11:45am – 12:15pm. Listen for morning announcements to hear what will be on the menu!
The impressive “Chez Louis” gourmet experience for invited guests offered a few times during the school year. The culinary arts classroom / prep room is transformed into a fine dining experience with an affordable 3-course meal. This is where culinary student can shine!
If you wish to be added to the invite list. Please email: email@example.com . When invitations are sent out, guests are reserved on first come, first served response.
Catering for large and small meetings and special events are available at most restaurant establishments. Some business see this as a way to “reach out” to attract new clientele and foot traffic to their establishment. Some businesses do catering exclusively. At St. Louis, our students will gain business, planning and service experience in catering for small and large groups to prepare for these industry expectations and opportunities. Students will even experience back to back catering service. Most notably, every Spring, our culinary arts students showcase the main course at the annual Bishop’s Banquet; a vital WCDSB Schools Foundation fundraising event that serves over 250 patrons.
If your group or company is interested in contracting the services of the St. Louis Culinary Arts Program, please make a general inquiry at firstname.lastname@example.org . All catering proposals are considered, however, please note that because we are a teaching facility, we have to be selective about how many opportunities we can take on each year. Looking forward to hearing from you!
WHAT’S ON THE MENU?
St. Louis Culinary students are back in the kitchen in February and the ovens will be baking up a storm! At break, get your coffee and the latest and greatest food creation made fresh daily in our kitchen. Servery location (Urban Spoon or Kitchen Door) is announced daily. LUNCH is not your typical “cafeteria-style” food.
Follow our Culinary students on Twitter and see photos of their latest creations and hospitality events!