We are now offering classical and global cuisine both semesters, it just depends on the day of week you are dining. You can see the type of service and menu when you are making your reservation.

Two classes in the GTCC Hospitality Management and Culinary Arts Technology curriculums collaborate to prepare and serve food to the public during these class meeting times. These students earn lab hours in two required classes.

As our students learn through real-world experience, they work to ensure every guest has a wonderful dining experience. The cost of the meal covers only the supplies used to create it. Students in each class rotate through various positions, including server, student dining room manager, cashier, bus person, back waiter, chef of the day, and more.


Diners must have a reservation.

All reservations for parties of more than eight must prepay for their reservations within 10 business days of booking. If no payment has been received, your reservation will be canceled.

We ask that you remember that this is a classroom. We will do our best to serve your meal promptly so that we can conclude our class within the class time. Please keep in mind that our students pay for the class and often need to leave when class is over to go to their next classes or to leave for other commitments. We are grateful for your interest and enthusiasm about our students and our programs.

To Make Dining Reservations, Click Here


Dining is provided at the Koury Hospitality Careers building on our Jamestown Campus. The building and free parking can be accessed from East Main Street.

Frequently Asked Questions

Please make reservations using the Reservations page. This is a teaching tool for our students and a timesaver for college employees. Diners must have a reservation to be seated.

We serve lunch at noon Tuesday and Thursday and dinner at 7 p.m. Thursday.

Each semester we offer different types of cuisine based upon the class requirements. They include American/continental cuisine, global cuisine and classical French cuisine. When making your reservation online, you will be able to see the menu for the meal for your selected service date and the location of the dining room where you will be served. We are open 10 weeks each semester as indicated by our online reservation link.

Lunch is $10 per person, and dinner is $10. Tax is included in the cost of your meal. We take cash or check made out to GTCC Culinary Dining. Payment is accepted at the cash register by our student cashier. We are sorry, but we are unable to accept credit card payments. Any reservation made for eight or more guests requires prepayment within 10 business days of booking. Thank you for your cooperation in advance.

Send your check to:
GTCC Culinary Dining
601 E. Main St.
P.O. Box 309
Jamestown, NC 27282

Please make checks payable to GTCC Culinary Dining.

If you must cancel or make a change, use our Reservations page or call 336-334-4822, ext. 50452. Please call at least 48 hours in advance, if possible, so that we may be able to fill any available seats.

No. Please do not make reservations each week for the same group as there are many people and families of our students who would like to dine with us. Therefore, we cannot accommodate standing reservations at this time.

No. Dining is by reservation only.

Students are not allowed to accept individual gratuities. They are, after all, earning college credit for their Dining Room Service course. However, donations to our student club are gratefully accepted at the cash register. The club raises money for student scholarships and educational field trips and performs community services. Diners who find themselves particularly interested in helping a student further their education may contact the GTCC Foundation.

For groups of eight or more, please e-mail culinarydining@gtcc.edu or contact us by phone at 336-334-4822, ext. 50452. Due to table size limitations, parties larger than eight people will not be seated at the same table.

We are a classroom restaurant, and the menu is dictated by student learning objectives. If it is possible to omit an ingredient, we will be happy to do so, but if the ingredient has already been cooked into an item, or a cooking technique is specified by the day's lesson, then we must adhere to our lesson for the day.

We are in the Koury Hospitality Careers Center building on our Jamestown campus. The main dining room is on the first floor in room 135. Our second-floor dining room is upstairs in room 264.

Diners may use any parking space that is not marked for staff or faculty. We are a busy school and during the lunch time period, parking is not always close. Please feel free to drop off any guest at the door in the circle and proceed to a parking place.

We do not have a license to sell alcohol. We do not allow brown bagging.

Our dining room operates as a learning laboratory for students. Due to our curriculum requirements, enrollment in other required courses, and our desire not to operate in competition with local restaurants employing our students, we are only open to invite the public to "come to class" on Tuesday and Thursday for lunch and Thursday for dinner. Because of this limited schedule, seating is not always available.