This program emphasizes techniques of the modern culinary kitchen. Students learn cooking and baking from scratch skills for soups, sauces, meat and seafood production, yeast-raised breads, cakes, pies, and pastries.
The program focuses on the fundamentals of nutrition, menu planning, cost control, purchasing, marketing, safety, and sanitation. Students gain practical experience in advanced line cooking, dining room management and beverage service in Chez Lena, our student-operated restaurant, which is open to the public.
- Classes are taught in a modern culinary kitchen
- On-campus full-service restaurant (Chez Lena)
- Work-like classroom environment
- Two enrollment periods per year; students may begin classes in the Fall or the Spring
Please join us for a unique culinary experience as you partner with students in the WCCC Culinary arts program while they hone their skills in restaurant management.
Chez Lena restaurant specializes in hand crafted entree and appetizer items utilizing classical food preparation techniques, and fresh and local ingredients. Please see our menu offerings (posted below) valid 2-5 to 3-15.
Chez Lena is also the perfect place to hold your business and/or luncheon meetings. We provide rooms equipped with information technology as well as seasonal menu items for your coordinator to choose from.
Chez Lena is open Tuesday through Friday 11:30-1:30, for map information please see the link below, for reservations (recommended) please call Chez Lena restaurant at 970-255-2641.
If you would like to participate, the following survey will help us in providing the best experience possible. You may drop it off at Chez Lena or mail it to the address below.
For more info please visit Chez Lena Restaurant on Facebook http://www.facebook.com/pages/Chez-Lena-Restaurant/167207613304430?sk=wall
Chez Lena Restaurant
2508 Blichmann Ave. (Building b - north)
Grand Junction Colorado 81505
Chez Lena Restaurant will re-open on April 9 , 2013
Days: Tuesday - Friday
Hours: 11:30 AM- 1:00 PM
Reservations highly recommended
Associate of Applied Science
Chef de Cuisine
Executive or pastry chef
Food, beverage or banquet manager