italian kitchen design westlake village
narrator: the future of food is at tompkins cortland community college local...authentic...in the dirt and in a real kitchen with real people. with four academic programs...an organic farm adjacent to campus, and a culinary center in the heart of downtown ithaca tc3's innovative farm to bistro program is changing the future of food education. students enrolled in culinary arts, wine marketing, sustainable farming and food systems, and hotel and restaurant management,
will benefit from this innovative, hands-on opportunity one of only a few nationwide and the only one in our region. and it all starts at the tc3 organic farm. students in tc3's sustainable farming and food systems will experience food production at a human scaled, local level. the organic farm will be located adjacent to the dryden campus and will use the latest in sustainable farming practices including solar and geothermal energy to be completely off the grid. this dynamic field lab and classroom will provide sustainable
organic produce to be used at the tc3 eatery, on campus and the new ithaca culinary center, coltivare. students will experience every aspect of the food production system and graduates from this program will be fully prepared to help invent the future of food. todd: food is a common bond across cultures.. and from what i've learned just kind of working on this project is that it seems like tc3 has this great international community and a very diverse community
of students and faculty and staff. there is a lot of differences out there amongst people but food is kind of something that brings people together. narrator: students in the college's new culinary arts program will have access to fresh produce grown on the tc3 organic farm connecting them to a holistic, local agricultural system and giving them experience with regional products in the creation of sustainable, local, fresh cuisine. they will also benefit from hands-on professional training in the college's downtown ithaca culinary center, coltivare,
which will feature a fully functional professional restaurant, a live learning lab, and large group catering capability. michael: we have our business and i know many of the other businesses locally have a great need to bring in educated, professional individuals that want to serve this need. it's a greater time than any to serve that need here in our area not only do we want to bring in local products but we want to bring in local people and this really satisfies some of that need as well. narrator: tc3 has a long standing history of providing exceptional hotel and restaurant education.
as the foundation for the entire farm to bistro program, tc3's hospitality classes offer unique experiences in learning about the hotel and restaurant industry. a wide variety of internships are available for students to get real world experience at coltivare or through other local hospitality operations, disney world, italy, and many other great locations around the world. sue: the finger lakes region really embraces having trained professional, culinarians and hospitality folks that are ready to hit the ground running and provide the ambassadorship
to the fingers lakes region that is needed and deserved because we really have something great here." narrator: wine production is a $4.8 billion industry in new york state alone and opportunities in the finger lakes region are expected to continue to grow, making tc3's wine marketing program an essential training ground for our economy. students will learn the entire scope of the wine marketing experience from agricultural methods and trends to distribution, pairing, and service -- all in a real-world professional environment at coltivare.
katie: what's great about the wine industry is that it falls right hand in hand. if a restaurant is truly a farm to table restaurant than that goes all the way down to the beverages that they are serving and here now we have a thriving wine community restaurants who are sourcing all of their food locally really no longer have an excuse not to source their beverages locally also." ♪