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Casola Dining Room

Spring 2021 Update

The School of Hotel, Culinary Arts and Tourism is extremely proud of our a la carte dining room (the Casola Dining Room). Under normal circumstances, this wonderful student run operation provides our students hands-on, real world experience. This spring, to ensure the safety of our students, faculty, staff, and the community, we have transitioned to a combination of a parcel pick-up and live on-campus culinary laboratory model. Therefore, our retail operations have been temporarily suspended for the Spring Semester. We apologize for any inconvenience. Please check back here for updates.

The Casola Dining Room

We welcome the opportunity to have you participate in our educational experience by dining with us. The focus, purpose, and vision of the Casola Dining Room centers on education; it is not designed for the purpose of operating a profitable business. All monies collected are used to purchase ingredients so the students will be able to prepare high food cost items in quantity.

Your willingness to participate in this educational experience gives our students training in dining room operations and service, baking, garde manger, and culinary a la carte service.

Each week we offer a different menu from a different cuisine. Each menu has three appetizers, three entrées, a bread selection consistent with the weekly theme, and three desserts. Guests have a choice of one appetizer, one entrée, and one dessert. In the fall semester we feature Regional American Cuisine, while the spring semester concentrates on International Cuisine.

The meals at noon and in the evening are exactly the same. The only difference is the cost. At noon, the meal costs $19.00; in the evening the meal costs $25.00 which includes the New York State sales tax and a surcharge that supports the Faculty Student Development Fund. Patrons may bring their own wine and pay a corkage fee of $3.00 per bottle. The students are not permitted to accept gratuities.

Reservations are limited to six (6) or fewer guests and only one reservation per person per date is allowed. This is done in order to give as many people an opportunity to experience The Casola Dining Room as possible. The dining experience generally takes a minimum of 90 minutes for proper service and preparation of the food.

We have discovered that when we attempt to take more than 50 reservations, the quality of education, food, and service do not meet the high standards that our students and guests have come to expect. Because of the limited amount of seats, reservations book up rapidly; some weeks in as few as 15 minutes. We realize that at times, especially with the popular menus, this makes obtaining reservation for the Casola Dining Room difficult.

Thank you for your interest in dining with us. We appreciate your willingness to help to train the hospitality students at SUNY Schenectady County Community College.

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