The TC3 Farm is located adjacent to the Dryden campus and provides the ideal opportunity for students to experience food production at a human-scaled, local level. Students learn year-round, modern organic vegetable production with the added benefit of doing so in direct relationship with the distribution and preparation needs of Coltivare.

Sustainability is the focus of the farm, as students experience cultivating the land and working in hoop houses on a farm run free of the commercial energy grid through the use of solar and geothermal technology.

Culinary Arts teaches aspiring hospitality and culinary students the “farm-to-table” concept currently driving menus in some of the finest restaurants worldwide.
Sustainable Farming and Food Systems emphasizes the practical skills needed to manage a small, diverse farm, while providing students with a broad exposure to the social and ecological considerations of sustainable food production and distribution.
Wine Marketing focuses on the business aspects of the industry and was developed in response to the rapid growth of the wine sector locally, nationally, and internationally.
Hotel and Restaurant Management prepares students for supervisory positions in hotels, restaurants, and other hospitality-related organizations.