Fox Valley Technical College’s Culinary & Hospitality learning labs have been revamped, with even more exciting changes on the horizon.
The Culinary & Hospitality programs have experienced significant growth, with current enrollment reaching its highest levels in five years.
This surge in student interest has driven the need for updated facilities and expanded course offerings, ensuring that students are well-prepared for the demands of the culinary industry.
This multi-phase renovation project aims to modernize the facilities, expand learning areas and equip students with cutting-edge tools for hands-on culinary education. The project is scheduled for completion in the summer of 2026. Renovations are being carried out in stages to minimize disruptions to classes.
Several major improvements have already been completed, including:
- A new short-order lab with a service window for student-run food sales.
- An advanced quantity production lab to enhance skills in large-scale food preparation.
- A remodeled meat identification lab to support foundational culinary techniques.
- The food service area.
- An additional baking lab designed to meet the needs of the rapidly growing baking associate degree program.
With the growing popularity of the Baking & Pastry Management associate degree program, the new baking lab is an essential addition. This dedicated space ensures that students have access to specialized equipment and more room for hands-on learning.
The lab’s design mirrors professional bakery environments, providing students with the opportunity to practice industry-relevant techniques in a realistic setting. This space will accommodate larger classes, encourage creativity and support hands-on instruction.
Future improvements include:
- Summer 2025: Renovation of Ione’s Kitchen, upgrades to the old baking lab, and construction of a new dish room for FVTC students.
- Summer 2026: Expansion of the Quantities kitchen, nearly doubling its size to accommodate additional stations and equipment.
The renovations also resolve long-standing issues with the previous layout. ” The previous design was not great for students,” explains Trent Sorensen, associate dean of Service.
The new design separates food service areas from instructional spaces, significantly reducing noise and distractions during classes. Enclosed labs now host multiple courses, including Culinary Foundations, in a focused learning environment.
“One of the biggest benefits is allowing students to focus. The outside distractions are reduced so much. If you had seen this a couple of years ago…it was never quiet,” Trent says. “Now, it’s reorganized, quieter and dedicated to learning.”
These upgrades create a professional, organized environment that reflects industry standards, allowing students to concentrate on learning without interruptions.
As the project nears completion, students will learn in a modern facility designed to support their academic and professional growth. This investment reflects the college’s dedication to delivering high-quality education and meeting the evolving demands of the culinary and hospitality industries.
