Professors use McCutchen House as living laboratory
By Liz McCarthy, firstname.lastname@example.org, 803-777-2848
This classroom isn’t like the typical lecture hall. There are no podiums or lecterns. There are no PowerPoint presentations or overhead projectors.
Instead, there is a constant bustle of movement and sound – clanking plates and background music. Students rush from kitchen to table while the professors look on. They chop salads, dish out dinner and scrub plates.
This is the living laboratory in the McCutchen House, the College of Hospitality, Retail and Sport Management’s “gateway to the university.” In place of a lecture in a classroom, students trade in their notebooks for spatulas to learn first-hand how to run a restaurant.
McCutchen House also offers wine classes and cooking class throughout the semester. Visit McCutchen House online for more information.
The McCutchen House serves lunch daily Tuesday through Friday throughout the semester, allowing USC students the opportunity to test drive every position in the daily running of a restaurant.
Service doesn’t stop there. Seniors in the Hotel, Restaurant and Tourism Management Program spend Thursday evenings serving fine dining options.
But the students don’t do this alone. Industry veterans Neal Smoak and Chef Brian Hay provide expertise, guidance and a helping hand. And these professors are right in the thick of it.
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