Tompkins Cortland Community College

Catalog 2017-18

Farm to Bistro

Farm to Bistro

The future of food is not in a box.

It’s in the dirt. It’s in a real kitchen with real people.

And it tastes incredible.

The Farm to Bistro concept

Tompkins Cortland Community College's innovative Farm to Bistro concept gives students hands-on experience in every aspect of the food-production system, as the College operates its own organic farm and supplying fresh, local produce to Coltivare, the College's downtown Ithaca culinary center.

The program supports four degree programs at the College, Culinary Arts and Sustainable Farming and Food Systems which both started in 2014, as well as Wine Marketing and Hotel and Restaurant Management.

Filling a Need

The Farm to Bistro program is unique in our region, and addresses a need for qualified workers in organic farming, culinary arts, hospitality, and food and wine marketing. Local agriculture and related retail continue to grow – our students will lead the way.

Key Components: The TC3 Farm

Students learn year-round, modern organic vegetable production with the added benefit of doing so in direct relationship with the distribution and preparation needs of Coltivare. Organic Farm

Sustainability is the focus of the farm, as students experience cultivating the land and working in hoop houses on a farm run free of the commercial energy grid through the use of wind, solar, and geothermal technology.

Ideal location

The TC3 farm is located adjacent to the Dryden campus and provides the ideal opportunity for students to experience food production at a human-scaled, local level. This dynamic field lab and classroom also enriches the curriculum in agriculture, biology, environmental studies, and other classes.

Key Components: Coltivare Culinary Center

ColtivareThe Coltivare culinary center supports the educational mission of Farm to Bistro with teaching labs and real-world experience for students in the restaurant, as well as an event space and tasting room. Under the supervision of professional staff and faculty, students experience every aspect of the operation.

The Restaurant

Fresh food from the TC3 farm, combined with other local ingredients, create a distinctly seasonal and unique regional menu.

Students learn to prepare fresh, hand-crafted foods and learn all aspects of a team-driven restaurant enterprise – meal planning and preparation, professional service techniques, and food and wine pairing expertise. Drawing from the College’s long-standing commitment to international education, Coltivare's menu has a distinctly global flair, even as it is sourced with local ingredients.

The Learning Labs

Students practice and perfect food-preparation techniques in separate state-of-the-art teaching labs.

Coltivare also presents community members with an opportunity to join demonstration courses and partake in workforce training. They benefit from the professional expertise of our international partners and the international experience of faculty and students who have studied across the world.

Wine Tasting

Featuring local wines and beers, Coltivare highlights the rich variety of wineries and breweries in our area – one of the most diverse and successful wine-growing regions in the world. Students have the unique educational experience of learning about wine styles, wine pairings, and the wine business while immersed in a culinary setting.


Flexible event space is available to host public and private tastings, banquets, and other events. Attendees benefit from Coltivare’s freshly sourced local menu, attention to detail, and dedicated service with a unique and Coltivare flair.

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