Undergraduate Experiential Learning

As part of HTM’s immersive, experiential learning, you’ll have the opportunity to enroll in HTM 29100 (Quantity Food Production and Service) during your sophomore year to gain experience working in different food preparation and service areas each week, including the Boiler Bistro. In the Boiler Bistro, you’ll discover the ins and outs of quick-service style restaurant operations, from traditional American fast food to salads made from fruits and vegetables grown at the Purdue Student Farm.

The John Purdue Room’s fine dining experience is entirely carried out by HTM students, from management to marketing to execution. By working in the John Purdue Room, you will develop in-depth knowledge of food preparation and service as well as front and back of house management.

As a sophomore, you’ll rotate through the various positions that are commonly found in food service operations as part of HTM 29100 (Quantity Food Production and Service). Throughout the course, you’ll learn food production and service skills through exposure to quantity cooking methods, use and care of equipment, and service techniques. During your senior year, you’ll have an opportunity to rotate through managerial roles to provide strong leadership to the operation. As part of HTM 49200 (Advanced Foodservice Management), you’ll experience the wide range of managerial skills and techniques used by a hospitality operations manager in a hands-on environment.

Like the Boiler Bistro, LavAzza Expression allows you to learn quick-service style operations in a coffee shop environment, serving authentic Italian coffee and developing valuable service and food production skills in a fast-paced environment.

To gain experience in event planning and catering, you’ll have the opportunity to assist with HTM’s catering service, providing high-quality hospitality services in three Marriott Hall locations. For more information, contact Bruce Goad at bgoad@purdue.edu.