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SPRING 2018 SPECIAL CUISINE DINNERS  

Have a taste of what Ivy Tech culinary students learn at the College's weekly Special Cuisines dinners, which are open to the public. These spring 2018 events feature multi-course dinners centered around world-cuisine themes.

SERIES SCHEDULE

Available dining times each week are 6:15, 6:30 and 6:45 p.m.

  • Feb. 1: Korea
  • Feb. 8: Spain
  • Feb. 15: France, with a special Valentine’s Day theme
  • Feb. 22: Italy
  • March 1: Mexico

Hospitality Room, Coliseum Campus, 3800 N. Anthony Blvd. in Fort Wayne
Park in the north lot, which faces Coliseum Boulevard, and enter through door 24.

$20 per person
Wine is available for purchase at dinner: $5/glass, $15/bottle

To make a reservation, call 260-480-2002.

Reservations are required.
Must be made at least 24 hours in advance.

 

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SPRING CLASSICAL FRENCH CUISINE DINNERS

Hospitality administration students at Ivy Tech’s Fort Wayne Campus create these classical French menus by following the principles and techniques of renowned French chef, Auguste Escoffier.

SPRING 2018 DINNER SCHEDULE
March 29
April 5
April 12
April 19

Hospitality Room, Coliseum Campus, 3800 N. Anthony Blvd. in Fort Wayne
Park in the north lot, which faces Coliseum Boulevard, and enter through door 24.

Dinners are served at 6:15, 6:30, and 6:45 p.m.
Open to public.
To make a reservation, call 260-480-2002.
Reservations must be made at least 24 hours in advance. Refunds may be requested up to 24 hours in advance.

$20 per person
Wine is available for purchase at the dinner: $5/glass, $15/bottle

To make a reservation, call 260-480-2002.

Reservations are required.
Must be made at least 24 hours in advance.

Food

Hospitality Administration dinner series at Ivy Tech Community College's Fort Wayne Campus combine students’ skills and experience to plan, create and execute menus and cuisine from around the world. The classes are made of culinary students who are rotated through various positions in the kitchen and dining room throughout the semester in order to solidify their knowledge of the food service industry prior to graduation.