Culinary Arts-Hospitality Management Facilities
Culinary Arts Kitchen
Students in Mercyhurst North East’s culinary program gain hands-on learning experience in the college’s full-service culinary kitchen. The Main Kitchen has a large mirrored demonstration table for demonstrations, a hot foods line, which includes a convection oven, fryers, grill, charbroiler, eight-burner stovetop, auxiliary oven, and a salamander. No it’s not a lizard, but a small broiler for browning and finishing off plated meals.
The kitchen’s bake shop includes wooden work tables, convection and standard ovens, large commercial mixers, food processors, and of course, small wares like cake, pie and tart pans and all the essential baking tools.
The auxiliary kitchen is equipped for making stocks and soups, as well as grilling, roasting and smoking meats and seafood.
All three kitchens have a service cooler, and the main storage area has dry storage, as well as a walk-in cooler and freezer, and there’s even a wine cooler for the student-made wine.
Stone Chapel Dining Room
The Stone Chapel Dining Room was originally the chapel for the nuns of St. Mary’s Seminary. Today, the dining room is used for dinners and luncheons hosted by the Mercyhurst North East Culinary and Wine Institute, as well as for special college events. The dining room seats 28, and is serviced by the adjacent fully-equipped service kitchen. The room’s stained glass windows feature the images of St. Joseph, St. John the Evangelist and the Bishop and Philosopher Augustus of Hippo. The small but elegant altar is still intact and provides seating for two. The ceiling still has the original molded plaster stalactites, and lighting is provided by two elegant chandeliers.