Division of Student Affairs Annual Report 2018-19
contributed to scholarships
Culinary staff actively participates in University initiatives, committees and work groups. Culinary is represented on all three major DOSA Strategic Planning Groups, 4PAWS, Major Events Committee, Hospitality Partner Group, Commuter Student Retention, Sustainability, Risk Reduction and the University Safety Initiative.
Culinary Services completed refreshing Shively Court and Grab n Go in August 2018. This enhanced functionality and flow of the operation and incorporated sustainable design into the venue without assuming debt.
Ohio University’s Jefferson Marketplace won the 2019 Facility Design Project of the Year Award from Foodservice Equipment and Supplies, a magazine distributed across the nation.
Culinary Services developed and provided three GA opportunities with the Restaurant, Hotel and Tourism program of the Patton College of Education.
Culinary Services is a major contributor to OHIO’s scholarship program, providing $3.5 million in funding education for current Bobcats.
The OHIO Grow program was launched in the 2018 Fall Semester to aid in the personal and professional development of Culinary Services’ student-staff.
Culinary Services continues to improve sustainability and local purchasing initiatives. In partnership with the Farm to OHIO Work Group, Rural Action, Campus and Community Engagement, the Food Studies Program and the Office of Sustainability, Culinary has developed and implemented a system to support the utilization of local products. This plan includes GAP-certified regional farmers as part of a coordinated effort to expand regional economic development.
Culinary Services successfully completed an external review conducted by five highly-recognized culinary directors from peer institutions. The summary of the review recognized OHIO's Culinary Services as a well-respected and well-operated organization with a great reputation in the industry.