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culinary lab

About The Project

Experienced instructors and accomplished alumni have earned FVTC a reputation as the region’s best resource for culinary education.

The depth of experience of our faculty, our standards for excellence and the more than 650 hospitality alumni who are contributing to the region’s thriving industry are reasons why FVTC will remain a premiere location for learning and upskilling.

In response to industry demands, the Hospitality Transformation Project at FVTC will improve safety and learning experiences by:

  • Remodeling culinary kitchens 
  • Adding a baking lab 
  • Updating Ione's kitchen
  • Remodeling campus-wide food service spaces 
  • Separating instructional area from food service vendor

Total Cost: $9.9 million 
Campaign Goal: $600,000

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Project Goal
students at fox valley tech

Aligned with FVTC's Strategic Mission

FVTC has one of the largest culinary programs in the state. This four-year capital improvement project will touch every facet of the hospitality, culinary arts, and baking programs and facilities. 

Phase I (2023) Baking Lab and Meat Identification COMPLETE 
Phase II (2024) Short Order and Flex Kitchen Labs construction COMPLETE
Phase III (2025) Existing Baking Lab remodel, New Dish Room construction, remodel of kitchen serving Ione’s Dining Room
Phase IV (2026) Quantity Cooking Lab construction

Download Project Brochure(PDF)

Donate To Hospitality Project

Partner With Us

The total cost for all phases of the Hospitality Transformation Project is $9.9 million. The FVTC Foundation seeks to raise $600,000 in private donations to close budget gaps for this project. 

Gifts can be made to the Fox Valley Technical College Foundation, Inc., a separate legal entity that operates independently from the FVTC. Donations are fully tax deductible as allowed by the IRS and multi-year pledges are accepted.

Download Pledge/Donation Form

Testimonials

  • Being in the industry for as many years as I have, the real struggle for quality help has been a problem for decades. Our ability to contact and work with graduates, as well as current students at Fox Valley Technical College, has been wildly beneficial to the success of our establishment. The culinary program at FVTC has enabled my teammates to hit the ground running and understand the real world requests of employers.”

    Jordan Hereford, Owner, Field & Fire Kitchen, Greenville
     

  • I feel that we have an incredible staff of instructors at FVTC. When I graduated, my relationship with them did not end. They have always been there for me, to encourage me to keep learning.”

    Gina Schomaker, Culinary and Baking Adjunct Instructor, FVTC Alumnae
     

  • Before (the renovations began), it was hard to see or even hear the teacher due to overcrowding of students, outside noise and not enough room to see the teacher do a demonstration. … 
    “Now, within the spaces that have been remodeled so far, we have much more room to see the teacher; they have thick walls to block out outside noise and even have cameras and TVs to see the teacher do demonstrations. With all the new space we have, we can have more students, new classes, and more opportunities to learn in a comfortable space.”

    Connor Odie, FVTC Culinary Student
     

  • I have been very grateful for FVTC Culinary Arts since the 1980s. As a student, employee and instructor, I have
    witnessed a lot of learning, creativity and hard work that has fed many wonderful, gracious people.”

    MJ Tenpas, Culinary and Hospitality Instructor
     

  • I really like how (FVTC) has motivated me to get involved. …. I've met amazing people, learned from real world experiences, and started to figure out exactly where I want to go in this industry. If you're passionate about food or hospitality, this program makes you feel like you're in the right place.”

    Jenna P., FVTC Culinary Student
     

  • For many years, culinary teaching occurred in the middle of a large scale catering operation. This remodel allows a more intimate learning experience for the learner where the focus can be directed to the individual competencies.”

    Chef R.C. Schroeder Jr., Culinary and Hospitality Instructor 
     

Hospitality Project Photos

Contact Us

We invite you to join us on a tour of the hospitality and culinary spaces. Please contact Becky or Joy for your personal visit. 

Becky Boulanger
Executive Director
Phone: 920-735-2407
Email
Joy Wick
Foundation Development Manager 
Phone: 920-735-2478
Email