Farm to Bistro

Explore

Farm to Bistro

Culinary

Center

Supplementing the educational offerings of Tompkins Cortland Community College, Coltivare houses three of the college’s four “Farm to Bistro” programs including Hotel and Restaurant Management, Culinary Arts, and Wine Marketing. Our 17,000 square-foot culinary center includes a full-service restaurant, culinary lab, amphitheater, wine cellar and special event space. Under the supervision of professional staff and faculty, students experience every aspect of the operation.

Additionally, the restaurant helps to support the college’s own TC3 Farm, sourcing the produce grown by its Sustainable Farming and Food Systems students and even returning composted food waste back into the fields there.

Great Things

Cultivate

Land

T C 3

Farm

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.

Your Eyes

Cultivate

Learning

Taste What

We Teach

Through the dynamic partnership of Coltivare and the TC3 Farm, our innovative Farm to Bistro program gives students hands-on experience in every aspect of the food-production system, answering market demand and leveraging the tremendous wealth of local food, wine, and agricultural production in the Finger Lakes.

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.

Tompkins Cortland

Your Career

Starts Here

Hands-on

Education

A short 30-minute drive from Coltivare in Dryden, New York, Tompkins Cortland Community College is where the Farm to Bistro concept has its roots. Known for its entrepreneurial spirit and commitment to sustainability, the College has long been an innovator in applied learning. Addressing the need for qualified workers in organic farming, culinary arts, hospitality, and food and wine marketing, Farm to Bistro accounts for just four of the College’s more than 40 academic programs.