Spring 2021 Update
The School of Hotel, Culinary Arts and Tourism is extremely proud of our butcher shop (the Boucherie). Under normal circumstances, this wonderful student run operation provides our students hands-on, real world experience. This spring, to ensure the safety of our students, faculty, staff, and the community, we have transitioned to a combination of a parcel pick-up and live on-campus culinary laboratory model. Therefore, our retail operations have been temporarily suspended for the Spring Semester. We apologize for any inconvenience. Please check back here for updates.
Boucherie is an artisanal charcuterie, salumeria and specialty market producing a wide range of hand crafted products produced in-house by our Garde Manger students in the Culinary Arts program. We produce a variety of charcuterie, air-dried hams, pickled vegetables and a large selection of fresh sausage.