On August 19, 2013, College of the Canyons officially broke ground on its long-awaited culinary arts facility at the Valencia campus.

The event marked the start of construction for the Institute for Culinary Education (iCuE), a state-of-the-art building designed to support the college’s growing culinary program. Faculty, staff, and community members gathered to celebrate the milestone.

“We’re really excited about this event,” said COC spokesman Bruce Battle in a 2013 interview with KHTS. “Since the culinary program began, it’s received an enthusiastic response from students and faculty, but it needed a space to grow.”

Located just south of Mentry Hall, the new facility was planned to house culinary labs, professional kitchens, classrooms, and office space. 

“The program has been limited by the size of the classrooms we’ve used so far,” Battle explained. “We’ve had to cap enrollment with smaller class sizes. With 12,000 square feet, every foot will be put to good use.”

Key features of the new building included a show kitchen, savory and sweets kitchens, a banquet kitchen, a wine studies classroom, multiple culinary labs, and dedicated instructor offices.

“It’s exciting to have a permanent home and the resources to match,” Battle said. “We expect to see tremendous growth. The classes and facilities will be second to none.”

The $8 million project was funded through a combination of district general funds, private donations, and Measure M bond funds.

“Today is a celebration of collaboration and what we’ve accomplished by working together,” said former COC Chancellor Dr. Dianne G. Van Hook in a 2013 KHTS interview. “I want to thank and congratulate everyone for supporting us, so we can better serve our community.”

While enrollment at private culinary schools can exceed $50,000 per year, students at COC pay just $46 per unit—making culinary education far more accessible.

“Having an on-campus culinary facility will make a significant difference for students balancing classroom work and hands-on kitchen experience,” said COC culinary instructor and iCuE faculty lead Cindy Schwanke. “The food service industry continues to grow and employ millions, and it’s exciting to know COC is part of that future.”

The Institute for Culinary Education officially opened its doors with a ribbon-cutting ceremony and open house on April 15, 2015.

To view yesterday’s Today in History, click here.

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