Farm to Bistro
It takes hands to make food.
Hands in the dirt. Hands on the truck. Hands mashing, cutting, stirring, pouring, serving. Hands on the knives in the kitchen, hands washing, hands cleaning up.
At Tompkins Cortland Community College, you’ll get your hands working in the every part of the food system as part of our unique Farm to Bistro concept.
Our restaurant, our farm, our degrees
Our Ithaca restaurant, Coltivare, and our campus farm, the TC3 Farm, support four degree programs: Culinary Arts, Wine Marketing, Sustainable Farming and Food Systems, and Hotel and Restaurant Management.
You learn the entire system hands-on. Seed prep, planting, pest control, distribution, marketing, food prep, safety, pairing, serving, business management – the entire system.
You’ll be employable when you graduate, and you’ll have the knowledge to move you forward in the business. You’ll have the connections and knowledge to start your own business.
The TC3 Farm
The TC3 Farm is located next to our main Dryden campus. We teach food production on a human-scaled, local level. This is the dynamic food lab in our region. You’ll work in our hoop houses, in our barn, in our fields, on a working farm that runs free of the commercial energy grid and embraces sustainable, organic practices.
All Farm to Bistro students get farm experience, as well as experience in the restaurant. In class, you’ll study agriculture, biology, environmental studies, and more.
The Coltivare Culinary Center
Our downtown Ithaca restaurant and culinary center is the ultimate training ground for Farm to Bistro students. The center houses a professional restaurant, Coltivare, a teaching kitchen, an event space, and a teaching amphitheater. You will get hands-on experience in a working kitchen and opportunities for real-life experience in the restaurant. You’ll also learn from our chefs, our staff – in the real world.
Locally sourced from the Finger Lakes
Coltivare is not just one of Ithaca’s best restaurants, it is a showcase for the incredible bounty of the Finger Lakes region. We serve locally sourced fare that lets the flavors of the region shine through. You will learn how to utilize in-season offerings to create dynamic, healthy, vibrant menus. You’ll learn about local wine, brewing, and distribution, as well.