The Lemon Tree provides real world, science-based experiences to students in the Quantity Food Production class, a capstone course for dietetics and hospitality, management and tourism undergraduate students. Chef Bob Perry, the department's Food Laboratory Coordinator, and other faculty maneuver students through a series of stations designed to provide excellence in instruction and hands-on experential learning activities. The class encompasses principles of quantity food preparation and processing, food production and controlled processes, sanitation and safety, equipment and facility planning, waste management, food science, and sustainability. Students also practice leadership, ethical practices, and hospitality with the public. Come experience this unique dining opportunity!

PDF icon2018 Fall Patron Menu 

Teaching Team

Students in the Lemon Tree are team-taught and directed by Aaron Schwartz, a lecturer in the Department of Dietetics and Human Nutrition, and Bob Perry, Coordinator of the Food Systems Initiative in the College of Agriculture, Food and Environment. Mr. Schwartz is a Registered Dietitian and. Mr. Perry is a professional chef with over 25 years of experience in the US and abroad.