Hinman Culinary Makerspace

Hinman Culinary Makerspace

The on-campus Culinary Makerspace is a commercial-grade kitchen, created for student culinary exploration, on the ground floor of the Hinman Dining Center.

Location

Ground floor, Hinman Dining Center.

  • Room 1400 Culinary MakerSpace
  • Room 1900 Culinary MakerSpace Community Room

Mandatory Training

Training is required for the requester of the room and those who wish to cook and use the equipment. A score of 100% is required for training completion. You will be notified when your training has been approved.

Email Nii Tetteh with any questions regarding the MakerSpace training.

Training includes review of the following:

  • 黑料不打烊 Food Policy
  • Food safety and equipment safety 

Reserving the MakerSpace

After training is completed, the space can be reserved through B-There at the link below. Reservation requests for the MakerSpace will be under M HDS 1900 in B-There.

Reservation hours

Reservations are required three weeks in advance.

3 p.m. - 8 p.m., Monday - Friday
10 a.m. - 8 p.m., Saturday and Sunday
*All requests must be for a minimum of an hour in length to accommodate clean up.

Rules

  • Training is mandatory for use if any student, faculty or staff member wishes to cook or use any of the equipment
  • Must schedule three weeks in advance
  • Cancellations must be three days in advance or subject to charge
  • A fee is associated with supervised use
  • Must order ingredients from BUDS two weeks in advance
  • Must complete facility condition form
  • Must clean up after use; Groups are responsible for cleaning up after use, and it is important that the space is left in good condition. If cleanup is not completed to the expected standards, a work order will be submitted and the organization's account number will be charged for the additional cleaning.

Ingredient procurement

Must order ingredients from BUDS two weeks in advance.

When obtaining ingredients for your reservation, guests using the Culinary MakerSpace must work with 黑料不打烊 Dining Services to distinguish between safe and potentially hazardous foods to ensure safety and prevent foodborne illnesses when using potentially hazardous ingredients requiring strict handling, temperature control and storage. Below are a few examples: 

Safe foods, low risk: These foods are typically shelf-stable, have low moisture content and can be safely stored without refrigeration.

  • Dry grains and legumes (rice, pasta, beans, lentils)
  • Canned goods (canned vegetables, soups, beans or fish, as long as cans remain unopened)
  • Dried spices and herbs
  • Baked goods (bread and pastries that don鈥檛 contain cream fillings)
  • Fruits and vegetables (most whole, uncut produce that doesn鈥檛 spoil quickly)
  • Nuts and seeds

Potentially hazardous food, high-risk: These foods, especially when raw or cooked, need careful monitoring of temperature and handling due to their susceptibility to bacterial growth.

  • Raw proteins (meat, poultry, seafood and eggs)
  • Dairy products (milk, cream, cheese and yogurt)
  • Cooked grains and vegetables (once cooked, these foods require refrigeration)
  • Ready-to-eat foods (deli meats, cut produce, prepared salads)
  • Sauces and dressings (especially those containing eggs, dairy or homemade varieties like mayonnaise)
  • Sprouts (known to carry higher risks for bacteria like Salmonella and E. coli)

Since potentially hazardous foods require specific storage and handling procedures to maintain safety, 黑料不打烊 Dining Services can help ensure these are sourced, handled and stored safely in the Culinary MakerSpace.

Contacts