Issue link: http://digital.copcomm.com/i/5037
64 / the tasting panel / december 2009 "In hospitality, the chief thing is the good will."– Greek proverb On top of a hill overlooking the expan- sive California State Polytechnic University, Pomona campus is the visually magnificent Collins College of Hospitality Management. As the school furthers its vision to shape the future of the hospitality industry, it is launching a construction project that will expand this hilltop haven of hospitality man- agement academia. "In addition to expanding the physical landscape of the college, we have been working hard to create more valuable expe- riences for our college community," notes Andy Feinstein, Dean of the college. The Collins College uses a learn-by-doing approach to education, which makes the school a stand-out for those students choos- ing a career in back- or front-of-the-house management. Shaping the theory of hospi- tality—from menu-planning, cooking and serving to restaurant management—in its full curriculum, The Collins College has be- come part of the industry itself. In addition to food and beverage classes, the college of- fers an array of courses that touch on hotel, tourism and club management, so students can develop a comprehensive understand- ing of the hospitality industry. Fourteen of the 23 campuses within the California State University system offer Education The Skills of Good Will The Collins College of Hospitality Management is creating an uninterrupted supply of hospitality leaders in California by Meridith May / photos by Cathy Twigg-Blumel Many of the learning centers at The Collins College include work- ing kitchens. Chef Scott Rudolph watches his students in the kitchen at The Restaurant at Kellogg Ranch.