Culinary and Hospitality Center (CHC)

Outside view of the CHC building

The Culinary & Hospitality Center (CHC) houses the Culinary, Hospitality and Tourism programs.

Students inside Culinary Kitchen

There are three kitchens, two bakeshops, a temperature and humidity controlled room for chocolate and sugar work and a Culinary Amphitheater.

Two people outside of the Culinary Market looking at food

Hot food is available on select days and times throughout the semester at the Culinary Market.

Restaurant full with patrons

Waterleaf, the student-run fine dining restaurant, offers real-life training to Culinary Arts, Baking and Pastry Arts and Restaurant Management students.

Receptionist talking on phone at hotel front desk

The CHC is connected to the Inn at Water's Edge. The six-room boutique hotel is focused on students, but run by a professional team.

COD's hospitality program begins at the Culinary & Hospitality Center. The 60,000 square foot LEED certified facility houses the Culinary Arts programs, hospitality administration as well as Multimedia Services. 

Students and community members can enjoy the following services:

The boutique Inn at Water's Edge hotel boasts six fully-appointed suites, front desk, laundry services and breakfast room. Hotel and Lodging Management students play an integral role in the guest experience. 

COD is one of only a few colleges and universities nationwide to house a professionally operated fine dining restaurant and a six-bedroom boutique hotel within its educational center. 

Other student areas within the CHC include: 

  • Skills kitchens, fine-dining and casual dining kitchens and Chocolate Room for Pastry Arts.
  • Winter Garden Lobby with fireplace and seating.
  • Culinary Amphitheater for guest lectures and cooking demonstrations. 
  • Multimedia TV Studio.
  • Several classrooms and multipurpose meeting room called Silverleaf.

The CHC has been constructed for U.S. Green Building Council's LEED certification, making it the first culinary learning facility in the nation to achieve this prestigious designation. Our programs are accredited by the Education Foundation of the American Culinary Federation, making COD one of the few schools in the nation to have accreditation for both food service administration and culinary arts. 

Completed in fall of 2011, this $25 million facility was funded through proceeds from a successful 2002 capital referendum.

Architect/Engineer: Loebl Schlossman and Hackl
Construction Manager: W B Olson