Regions

Regions

Regions restaurant is open during the fall and spring semesters. Lunch is served on Fridays. The public community are invited and welcome!

Regions is closed in the Summer and during Holiday Breaks.  Reservations are required. 

* Service begins at 11:30 a.m. with last seating at Noon

* Reservations are required, and can be made by phone 623-935-8396 or email regions@estrellamountain.edu

Regions is a college-operated restaurant.  Students in the EMCC Culinary Studies program prepare several types of cuisine in an industrial kitchen lab, and provide front of house guest services as a part of their education.  

Several options exist for Degree and Certificate completion in the Culinary Arts Program.

  • The Associate in Applied Science (AAS) in Culinary Arts degree is designed to train students for entry-level positions in diverse food service operations. The program focuses on the preparation of casual and upscale cuisine for full-service, buffet, banquet, a la carte, and bakery operations. Students are exposed to all areas of professional food service including culinary techniques, safety, and sanitation, food service management, professionalism and ethics, teamwork and communication. Students will apply their knowledge and skills in a practical dining environment. A Certificate of Completion (CCL) in Culinary Arts is fully embedded in this AAS. Additionally, graduates may pursue university transfer.

  • The Certificate of Completion (CCL) in Culinary Studies is designed to train students for entry-level positions in diverse food service operations. The program focuses on the preparation of casual and upscale cuisine for full-service, buffet, banquet, a la carte, and bakery operations. Students are exposed to all areas of professional food service including culinary techniques, safety and sanitation, food service management, professionalism and ethics, teamwork and communication. Students will apply their knowledge and skills in a practical dining environment. The CCL in Culinary Arts I is fully embedded in this CCL. This CCL is fully embedded in the Associate of Applied Science degree in Culinary Arts.

  • The Certificate of Completion (CCL) in Culinary Principles is designed to equip students with the basic skills needed for entry-level positions in diverse food service operations. The program introduces the student to the preparation of foods for full-service, buffet, banquet, a la carte, and bakery operations. Students are exposed to many areas of professional food service including culinary techniques, safety and sanitation, purchasing and cost controls, professionalism and ethics, teamwork  and communication. Students will apply their knowledge and skills in a practical learning environment. The Culinary Arts I CCL is fully embedded in the Culinary Arts II CCL and the Associate of Applied Science degree in Culinary Arts.

  • The Certificate of Completion (CCL) in Baking and Pastry is designed to train students for entry-level positions in diverse food service operations. The program focuses on the preparation of  classic and modern desserts, artisan and specialty breads, breakfast pastries, decorative showpieces and special occasion cakes. Students are exposed to all areas of a professional baking environment that includes baking techniques.

Culinary Arts Program Learning Outcomes:

  • Utilize classical and modern culinary techniques in the effective production of savory foods and baked/pastry products.      
  • Apply national standards to the safe and sanitary handling of food and industrial kitchen equipment.
  • Practice comprehensive procedures for front and back of house operations that address purchasing, inventory, cost controls, menu planning, nutritional guidelines, and staffing.
  • Practice professional and ethical behavior in the hospitality industry.
  • Demonstrate effective critical thinking and communication skills to facilitate teamwork, customer service, and time management.
  • Compose multiple flavors, textures, and colors into food and beverage products that are marketable to the appropriate food sector and reflective of industry trends.