Culinary Arts & Hospitality
The Mallard Room is a simulated restaurant lab located at North Campus next to the cafeteria. It is operated by students and staff in the Florida State College culinary arts and hospitality programs in a simulated fine dining setting. As a participant in this learning experience, we ask that you dress in a manner consistent with the learning space, commonly described as “business casual” (no shorts, tee shirts, flip-flops, etc.).
Gratuities are appreciated and are utilized for special student activities carried out by the classes at the end of each semester.
Menu theme schedules, such as American Regional or International will be posted ahead of time. Actual menu item choices are part of the curriculum and often change given the seasonal nature of food items as well as availability. Typically one meat item such as beef, pork or veal is offered, as well as one poultry and one seafood item. Menus will be available and printed the same day as the meal theme being served. We ask that those wishing to experience the dining lab bring an adventuresome spirit and be willing to experience a variety of ingredients and cuisines. Those with limited food preferences or strict dietary restrictions may be challenged with the Mallard Room experience. In most cases, the chef instructor of the day will be glad to prepare a vegetarian alternative. Please request this through your student server.
For reservations, please call (904) 766-5555. Note: When leaving your reservation request, include your name and the date and time you would like your reservation to be and clearly articulate your contact information.
The dining lab is established as what is called an “à la carte setting.” As such, we ask that you limit your reservations to no more than six guests so we may realistically meet the objectives of the courses being carried out. We typically do not book large parties, again to better accommodate course objectives and to provide an open opportunity for our public to be able to experience the dining lab.
Demand for Mallard Room reservations are often sought after. We recommend making reservations two weeks ahead. Given the unpredictable nature, we cannot guarantee that openings will be available for your first choice; however, we will be glad to help you with alternative dates and times. We ask that you limit your reservations to no more than two at one time in order to maintain an open opportunity for new guests to experience our learning lab, as well as assisting the instructors in carrying out the courses learning objectives. After you have concluded your meal for the second reservation, you are welcome to make a future reservation.
Spring 2014 Dining Schedule
Lunch is served Tues., Thurs. and Fri., from 11 a.m.-noon for $9 (not including gratuity).
Dinner is served Thurs., 6:30-7:15 p.m. for $12 (not including gratuity).
Reservations can be made by calling (904) 766-5555.
| Tues., Thurs. & Fri. Lunch|| Thurs. Dinner|| Theme |
| Feb. 11, 13 & 14|| Feb. 13|| New England|
| Feb. 18, 20 & 21|| Feb. 20|| New Orleans|
| Feb. 25, 27 & 28|| Feb. 27|| Southern|
| March 4, 6 & 7|| Mar. 6|| Heartland|
| March 11, 13 & 14|| Mar. 13|| Southwest|
| March 17-23 (closed – Spring Break)|| || |
| March 25, 27 & 28|| Mar. 27|| California|
| April 1, 3 & 4|| Apr. 3|| Northwest|
| April 8, 10 & 11|| Apr. 10|| Florida|
| April 15, 17 & 18|| Apr. 17|| Hawaii|