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 �첥��Ƶ 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.

Coltivare’s modern, yet warm main seating area

First signs of spring at the TC3 Farm

Hands-on learning in the Coltivare teaching kitchen

Locally sourced food with a modern flair

Collaborative student project – Cork map of New York wines

The teaching amphitheater at Coltivare

Sustainable Farming students showing off their work

The famous Coltivare flatbreads

TC3 Farm and Coltivare directors collaborating

Locally sourced, expertly prepared

Inventive dishes bring a modern touch to local food

Real food. Real hands-on learning.

Unique flavor combinations at Coltivare

The beautiful Wine Cellar seating at Coltivare

CSA pickup at the TC3 Farm

Todd and Taylor are the heart of the farm

Another good crop

Programs in the Farm-to-Bistro initiative

The Culinary Arts program teaches aspiring hospitality and culinary students the “farm-to-table” concept driving menus in some of the finest restaurants worldwide.

Culinary Arts

The Hotel and Restaurant Management degree prepares students for supervisory positions in hotels, restaurants, and other hospitality-related organizations.

Hotel & Restaurant Mgmnt

Sustainable Farming and Food Systems program emphasizes the practical skills it takes to manage a small, diverse farm, while providing students...

Sustainable Farming

A business focused degree program in Wine Marketing has been developed in response to the rapid growth of the wine sector locally, nationally, and internationally.

Wine Marketing

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.