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Stella Cash, B.S., M.Ed., M.S., R.D. - Specialist Culinary and Experimental Foods Laboratory Coordinator The MSU Culinary and Experimental
Foods Laboratory
complex is divided into two separate areas based on design and
function. The
laboratory space is a new 1,629 square foot facility designed to
meet teaching, research, and outreach needs.
Courses currently taught in the facility include
Experimental Approaches to Food, The Art and Science of Food
Preparation, and Food Product Development.
In addition to serving as an active teaching laboratory,
this space is used for product testing, professional and consumer
workshops, and food service/retail recipe development and testing.
Ten kitchen units are included in this laboratory.
Each unit is composed of a stainless steel sink with
counter tops, a stove, and appropriate kitchen utensils.
Two of the units have 3 6-inch Viking Profession al gas
ranges with convection ovens.-The other eight units contain either
gas or electric conventional stoves.
There are five microwave ovens, two refrigerators (one
commercial), and a freezer. All
of the appliances are new. There
are two storage rooms in this area where small equipment and
glassware are stored. A
section of the laboratory includes a commercial sink and a cleanup
disposal. Adjacent to the Culinary and Experimental Foods laboratory is a 898
square-foot Food Demonstration Room that -serves as a dining
facility for the lab Courses, workshops, and focused food training
conferences scheduled by faculty. The space can accommodate up to
50 people at conference tables.
This area is equipped with selected audio visual
equipment and adjacent lockers for student use.
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