The USFSM Culinary Lab is a turn-key, hands-on facility that is fully equipped as a hub for sharing food and beverage industry knowledge and information. Part of the growing College of Hospitality & Tourism Leadership, it connects USFSM and the community in the art and science of food preparation and delivery, through cooking demonstrations, catering of signature university events and custom designed classes. It is a laboratory for innovation and learning, including food sustainability and resource research.

Goals for the culinary center include:

Classes include:

Courses are taught by USFSM faculty and guest chefs from around the world, including the CHTL’s global exchange students from Taiwan, Germany, Brazil, France, Italy, etc.

Previously, the CHTL used Publix’s Aprons cooking school and the Manatee Technical Institute kitchen facilities for its intro to Food Prep class. With enrollment growing past 200 in the Hospitality Management program, there was a need for hospitality management majors to have regular access to a culinary space where they could learn restaurant management, event management and how to “cook, analyze and execute” a successful operation. The culinary center is equipped with a state-of-the-art A/V recording system that will enhance the overall learning experience for students.