AVONDALE, Arizona – August 28, 2012 – Regions, Estrella Mountain Community College’s (EMCC) student-operated restaurant, re-opens Wednesday, August 29th for the 2012-2013 academic year. Open to the public, individual guests and groups are invited to join the campus community for lunch at the on-campus restaurant located in Komatke Hall, building C, on the EMCC campus at 3000 North Dysart Road in Avondale.
The cost for the three-course meal is $9.95, plus tax, and features creative cuisines with an array of dessert selections. All revenues from Regions are invested directly back into the program.
“The menus are often gourmet and something you would expect from a fine restaurant,” says Lisa Vanbendegom, EMCC Culinary Lab Technician. “They are skillfully planned and prepared by our students right here in our learning kitchens. It’s a real dining experience and a community favorite.”
Regions is a college-operated restaurant where students enrolled in the Culinary Studies program have the opportunity to present their culinary talents. It provides students with the skills, creativity and confidence for careers in professional kitchens and the food and beverage (F&B) industry. Through classroom and kitchen-lab learning, students are exposed to varied American and international cuisines, and baking and pastry arts.
Regions will be serving on Wednesdays and Fridays for the first eight-weeks of the fall 2012 semester, August 29 through October 12, and then on Thursdays and Fridays for the second eight weeks, October 25 through December 7. Service begins at 11:30 a.m. with the last seating at noon. Reservations are required and should be made at least one week in advance by calling 623-935-8396, or by email at http://estrellamountain.edu/regions.
EMCC offers an Associate in Applied Sciences (A.A.S.) degree in Culinary Studies, which is also transferrable to Northern Arizona University’s bachelor’s degree program in Hotel and Restaurant Management. Plus, Certificates of Completion are offered in the areas of Baking and Pastry, and Culinary Studies.