Brick Oven

The School of Hotel, Culinary Arts and Tourism has a wood-fired oven on campus constructed by Patrick Manley, a highly-regarded oven builder. The oven combines modern masonry techniques and materials with a classic style oven dating back to the Romans. Wood-fired baking and cooking has enjoyed a resurgence and is being featured in restaurants and bakeries across the country. Our lead baking instructors are passionate fans of wood-fired baking and utilize the oven with their commercial baking classes and for special events. As the oven gradually cools, it is used for roasting, slow cooking and drying by other second year culinary classes.