Students and their parents are asked to meet at The Benjamin Olewine III Center for the Study of Culinary Arts and Food Service Management. The program will start with an open kitchen tour, student demonstrations, and presentations on the Culinary Arts, Food Service Management, and Baking and Pastry programs. Faculty also will be on hand to answer questions and discuss career opportunities that follow graduation. The Olewine Center is located on the second floor of Mumma Hall on the Harrisburg Campus of HACC. Visitors can park using HACC's entrance number four along Industrial Road in Harrisburg.
Participants will then travel a short distance via shuttle to Bricco, the student-run restaurant at 31 S. Third St. in Harrisburg, for a tour of the new facility. Students in HACC's culinary arts and food service management programs will participate in all aspects of the restaurant's operation as part of their education.
"We've updated the program and now offer rolling admissions," explained Chef Timothy Harris, coordinator of HACC's Culinary Institute. "Whether you are interested in registering for January or want to consider enrolling next fall, this is a good opportunity to learn what we have to offer."
HACC's culinary arts and food service management programs have consistently drawn students with a variety of expectations and delivered on their educational needs, according to Harris.
"Our programs traditionally have attracted everyone from high school graduates to people looking to make a mid-career change and follow their dream of becoming a chef," he said. "Part of the attraction is that we offer everything from a one-year diploma program all the way up to a two-year full associate degree program. We have students who are both full time and part time; it works quite well."
The programs also are gaining increased interest in their ability to offer students a stepping stone to four-year programs, according to Harris. For more information on the open house, call Harris at 780-1957 or email at the address below.