Staged in the kitchen, enjoy the sights, aromas and flavors of a five-course dinner featuring American culinary regions while watching students hone their skills in front of an audience.
2024 Culinary Regions
- February 2: The South - SOLD OUT
- February 16*: New England and Chesapeake Bay - SOLD OUT
- March 15: American Southwest - SOLD OUT
- March 22: Pacific Northwest - SOLD OUT
- April 5: Pacific Rim - SOLD OUT
- April 26*: South Florida and Puerto Rico - SOLD OUT
*includes wine pairings
All dinners begin at 6pm downstairs in the FVCC Arts & Technology Building Instructional Kitchen.
- Dinners without wine pairings are $85/person
- Dinners with wine pairings are $145/person
About Chef's Table
Chef’s Table was created as a course for first year culinary students during their second semester. They learn the five elements of development of American regional cuisines including Indigenous foods and traditions, the cultural diversity and attitudes of our first and second settlers, geographic effects and economic vitality.
- Apply to FVCC
- Contact Culinary Admissions Advisor Mandee Johnson at email@example.com or 406.756.3860.
- Confirm pre-requisites and placement testing with Mandee after submitting application to FVCC.
- Schedule interview with Culinary Instructional Team by contacting Chef Michaella Evert at firstname.lastname@example.org or 406.756.3622. Review and submit Scheduling, Working & Physical Demands sheet for interview.
- Consider applying for Culinary Only scholarships
Culinary Institute of Montana
At the Culinary Institute of Montana, you can Taste the Difference.
Our program features a clinical focus on catering event production - the profit center of most food and beverage businesses.
If a food and beverage business of any sort is able to cater well, that business will substantially solidify its profit margin. Students are immersed in the entire catering business cycle, including:
- client relations
- event concept development
- culinary menu development
- event concept pitch
- guest relations
- technical culinary production
- banquet service
Unique Study Experiences at the Culinary Institute of Montana
Food and beverage professionals who have an intrinsic connection to food in its simplest form are those who lead the industry.
Our students are immersed in an intensive farm-based learning environment with hands-on lessons at the FVCC Campus Farm in crop selection, planting, weeding, harvesting and processing of fruits and vegetables. When a student pulls a carrot out of the ground, smells the aroma and then immediately tastes that carrot, their understanding of food is expanded exponentially.
This class is offered in summer semester between the freshman and senior year in the program.
Students are challenged in their final semester to engage all business competencies they have learned in an intensive semester-long project to plan, organize, direct and analyze a business of their development. Students work with business management faculty to develop a business plan and with the culinary instructional team to write and implement a detailed operational manual.
Students complete organizational development and values-vision-mission statements, business concept, demographic and psychographic analysis, SWOT analysis, menu development, food sourcing, purchasing, in-depth marketing plan and food costing; as well as staff training, operational standards development, crew scheduling and food production.
This class is offered in the final semester of the senior year.
The Culinary Institute of Montana curriculum is rich in culinary technique, but equally important is our focus on business competencies. These skills differentiate our students and prepare them to succeed as leaders in a variety of food and beverage and hospitality businesses.
Our graduates are prepared to actualize their dreams in a broad industry of career paths:
- Storeroom and receiving operations
- Purchasing and cost-control
- Food and beverage service
- Hospitality supervision
- Menu planning
- Interpersonal communication
- Professional business communication
- Small business entrepreneurship
Learn more about FVCC