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culinary lab

FVTC Completes Transformational Culinary, Baking & Hospitality Renovation

Thanks to a lead gift from Jones Dairy Farm and the generosity of many community supporters, Fox Valley Technical College has completed a transformative renovation of its Culinary, Baking, and Hospitality learning environments. These state-of-the-art facilities strengthen FVTC's reputation as Wisconsin's premier destination for hospitality education and workforce training.

The final phase of a multi-year $9.9 million renovation project was completed in fall 2026, creating modern learning spaces that prepare students for success in today's hospitality industry. Driven by growing workforce demand and industry input, the renovation positions FVTC for continued growth in both programming and enrollment.

The project included extensive upgrades to culinary kitchens and the Ione's Dining Room kitchen, along with the addition of the Baking and Pastry Management program, featuring a new baking lab and renovations to existing bakery spaces.

A Lasting Investment in Student Success

Made possible through more than $600,000 in private support, the final phase included construction of the Jones Dairy Farm Quantities Lab. This new space doubles student capacity while providing a safer, more accessible, and more equitable learning environment for hands-on instruction.

FVTC's experienced faculty and accomplished alumni have long established the college as a leader in culinary education. Today, more than 650 hospitality alumni contribute to the success of restaurants, hotels, bakeries, and food service operations throughout the region, helping to strengthen one of Wisconsin's most vibrant industries.

With industry-leading facilities, expert instruction, and a commitment to excellence, FVTC continues to be a premier destination for students seeking careers in culinary arts, baking, hospitality management, and professional upskilling.

Culinary, Baking & Hospitality Learning Spaces

  • Ione's Dining Room & Kitchen
  • Jones Dairy Farm Quantities Lab
  • Jones Dairy Farm Culinary Theatre
  • Flex Lab
  • Short Order Lab
  • Meat Identification Lab
  • Bakery Lab 1
  • Bakery Lab 2

Thank You Hospitality Transformation Project Donors

Dr. Trenton & Bobbie Jo Sorensen

John Buchinger
Beth & John Davis
Amanda Elliot
Patricia Hetland
Dan Immel & Anzo Kubisiak
Bill Kaufman
Caroline Oestreich
Robin Reif
Nou Chi Vang
Jim Wiebel
Richard Williams

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