About

About Us

Thank you for your interest in the Pensacola State College Culinary Management Lunch and Dinner Series. Students in the Culinary Management Program prepare and serve lunch and dinner to guests during the Fall and Spring terms.
If you are interested in learning more about our Culinary & Hospitality Programs visit the Programs tab for more information.

We also offer other Recreational Cooking classes that may interest you. Visit our Continuing Education page to learn more.

Reservations

Making Reservations

  • Reservations are first-come, first-served.
  • All meals require advanced reservation and payment. Payment is non-refundable.
  • Lunches and dinners for the Fall term are served from September – December.
  • Lunches and dinners for the Spring term are served from February – April.
  • For questions or additional information, please email culinarytickets@pensacolastate.edu
Book Your Reservation Online

Additional Information

  • Please be on time as we have a limited time frame to serve your meal, clean up, review the day, and get students to their next class.
  • If you are late for a reservation you may miss the first course.
  • If you are early, we may ask you to wait for your designated reservation time before being seated.
  • In adherence with COVID-19 guidelines, parties will not be combined.
  • To maximize training and minimize waste, menu selections may be limited per table.
  • Be aware of your dietary needs before you make reservations. Substitutions are not possible.
  • Take out is available on Tuesday evenings.
  • Organizations and groups are encouraged for the “Cuisines of the World Series.”
  • We encourage you to bring your favorite bottle of wine to any of our meal periods. This gives the students real world experience in wine service and fulfills the wine service requirement for the Culinary Management Program. Unfortunately, other alcoholic beverages are not allowed to be served or consumed in the culinary dining room. If wine is consumed, please do so in moderation.

Programs

Department of Culinary and Hospitality Programs

Culinary arts student in chef uniform decorating a cake in a commercial kitchen setting.
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Chef Kevin Belton engaging with students and instructors in a professional kitchen setting.
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Culinary arts student reviewing recipes in a commercial kitchen environment.
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Professional culinary students preparing food in a commercial kitchen setting.
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Professional culinary students preparing food in a commercial kitchen setting.
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Professional event planning and management course for higher education students.
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An attentive waitress serves food to a senior woman in a college dining setting.
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Business Development & Entrepreneurship students working together on a startup plan.
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Business Development & Entrepreneurship students working together on a startup plan.
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Event Planning Management training session in a restaurant setting with students practicing service.
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Hospitality and tourism management student engaging with an instructor.
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College student discussing early childhood education with peers.
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Business Development & Entrepreneurship students working together on a startup plan.
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Business Development & Entrepreneurship students working together on a startup plan.
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Feedback Survey

1
PSC's Molly McQuire To-Go Meals Survey
Were you greeted promptly upon arrival?
Please rate the following questions with 1 being the lowest rating and 5 being the highest rating.
12345
How would you rate the quality of food?
How would you rate the portion sizes?
How would you rate the flavor of the food?
How would you rate your overall experience?
Have you dined in with us before this order?
Are the pickup times convenient?

If you are not already a Friends of Culinary Arts member and would like information on joining please contact foundation.pensacolastate.edu/affinity-groups/ or call 850-484-1560. Thank you

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