{"id":1358,"date":"2018-06-26T16:18:53","date_gmt":"2018-06-26T20:18:53","guid":{"rendered":"http:\/\/www.wasserstrom.com\/blog\/?p=1358"},"modified":"2018-06-27T10:34:19","modified_gmt":"2018-06-27T14:34:19","slug":"breaking-ground-on-the-future-of-the-culinary-arts","status":"publish","type":"post","link":"https:\/\/www.wasserstrom.com\/blog\/2018\/06\/26\/breaking-ground-on-the-future-of-the-culinary-arts\/","title":{"rendered":"Breaking Ground on the Future of the Culinary Arts"},"content":{"rendered":"

Columbus State Community College’s Hospitality Management and Culinary Arts<\/strong> program has consistently been highly rated, both in Ohio and nationwide. And today, the college took a giant leap into the future by breaking ground on a brand new facility<\/a>.<\/p>\n

\"Cameron
Cameron Mitchell addresses the crowd at the groundbreaking for the new Mitchell Hall, future home of the Hospitality Management and Culinary Arts program at Columbus State Community College.<\/em><\/figcaption><\/figure>\n

The new building will be christened Mitchell Hall<\/strong>, named for one of Columbus’ favorite sons, restaurateur Cameron Mitchell<\/strong>.<\/p>\n

Mitchell and Columbus State President Dr. David Harrison<\/strong> began conversations about creating the new state-of-the-art facility over 4 years ago. A combined private sector and community partnership has culminated in the groundbreaking for the new building today.<\/p>\n

\"From
From L-R: Mayor Andrew Ginther, Columbus State President David Harrison, Cameron Mitchell, and President of the Franklin County Board of Commissioners Kevin Boyce break ground on the new facility.<\/em><\/figcaption><\/figure>\n

The new school will not only update the program’s facilities, but will also introduce a number of new academic programs for students including\u00a0Beverage and Mixology<\/strong>, Culinary Arts<\/strong>, Hotel Administration<\/strong>, Hotel Management<\/strong>, and Sommelier<\/strong> programs.<\/p>\n

In addition to the new programs, the facility will add new amenities for staff, students and faculty:<\/p>\n

In addition to doubling Hospitality and Culinary Arts enrollment capacity to more than 1,500 students, the new 80,000-square-foot, three-floor facility will include a professionally managed, student-staffed, 100-seat sit-down restaurant and bar and 20-person retail caf\u00e9 and bakery, both with outdoor seating; and a 400-plus seat banquet-capacity conference center with onsite catering and a sweeping balcony overlooking downtown. The site will also feature a teaching and innovation kitchen, farm-to-table food production gardens and a 100-seat culinary theater, among many other student education assets.<\/p><\/blockquote>\n

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