The Classic Room and The Classic Café

The Classic Room

The newly remodeled training restaurant, the Classic Room (A161), is a vibrant facility with accommodations for 30 diners. Large windows allow a beautiful view of both the woods behind the college campus and an insider look at the kitchen area.

The main feature of the restaurant is the wood-burning oven. Menus offering American contemporary as well as international cuisine are designed and served by students at an affordable price.

The fabulous, newly-expanded, updated, inviting transformation of the Classic Room and Classic Café is ready!

This Session is “Restaurant Cuisine”, best described as American contemporary.

Opening day is Sept. 5th.

(Service schedule is subject to change pending construction delays”

Followed by:

Sept. 6, Sept 7, Sept. 12, Sept. 13, Sept. 14

Sept. 19, Sept. 20, Sept. 21

Sept. 26, Sept 27, Sept. 28

Oct. 3, Oct. 4 Oct. 5

Buffet dates: Oct. 10, Oct. 11

Place your Reservations now- 262-691-5303


Open to the public for lunch* most Tuesdays, Wednesdays, and Thursdays during the first week in September to the first week in December and the first week in February to the first week in May.

* Reservations are required to dine in the Classic Room.

Classic Room Dates and Times

The Classic Café

The Classic Café offers wonderful lunch items. Located by the wood-fired oven in the Classic Room.

Lunches are available in The Classic Café (A-161) most Tuesdays, Wednesdays, and Thursdays during the dates the Classic Room is open.


Open for lunch from 12:00 p.m. to 1:30 p.m.

The Classic Café is open most of the same days as The Classic Room. Café is closed during the buffet dates.

Dine-in or take-out is available.

If you would like to call your order in ahead of time please call 262.691.5194 or 262.691.5303.

*No reservation needed for the Classic Café.

The Classic Café is closed for the season.  

When we reopen in September 2017, it will be in the newly-remodeled Culinary dining area.

Your visits and purchases support the mission of the Hospitality, Culinary,

and Baking programs

Thank you.