Everyone’s favorite place in the home is the kitchen, and our kitchen cannot be beat!
The College’s Farmhouse was renovated in February of 2012, and is now a commercial kitchen available for students, faculty, staff, and even the public, with a ten-burner, two-oven Garland range, a commercial dishwasher, a three-bay sink and a commercial-scale refrigerator. Before renovation of the building, the closest commercial kitchen available was 25 miles away from Poultney, across state lines in Salem, N.Y. This had legal implications for Vermont producers wishing to create specialty products in a commercially certified space because products were subject to stricter New York State laws, which limit cottage industry and food entrepreneurship. The College’s facility also provides the opportunity for small-scale processors to exceed the $10,000 limit of gross-annual income earned from the sale of food products processed outside of a commercially certified kitchen, as regulated by the Vermont Department of Health.
We maintain the kitchen at a high caliber of cleanliness and to create a safe working environment. Those wishing to use the kitchen this year must attend a kitchen orientation in order to make a reservation. Orientation sessions will occur every first and third Wednesday at 10 a.m., and every second and fourth Wednesday at 2 p.m.
Orientations will be capped at eight participants so please RSVP to firstname.lastname@example.org if you plan to attend. Kitchen users are strongly encouraged to enroll in the one-credit Introduction to Food Safety in Value-Added Food Production course offered this fall.