Institute of the South for Hospitality and Culinary Arts

Frequently Asked Questions About Our Culinary Arts
Dining Lab

What exactly is the Mallard Room?
The Mallard Room is a simulated restaurant lab, operated as part of the culinary arts curriculum at Florida Community College at Jacksonville by students and faculty members.

Where is it located?
Directly next to the cafeteria at FCCJ’s North Campus. Get a map and directions!

What days and times do you serve meals, and how much do they cost? How do I make reservations? See Mallard Room schedule and reservations information.

Gratuities are appreciated and are placed in a separate student activities fund which are used at the end of each semester for class field trip outings to area restaurants, hotels and other professional foodservice settings.

How much lead time is needed to make a reservation? May I make multiple reservations or “standing reservations?”
Demand for Mallard Room reservations are often sought after. We recommend making reservations two weeks ahead. Given the unpredictable nature, we cannot guarantee that openings will be available for your first choice; however, we will be glad to help you with alternative dates and times. We ask that you limit your reservations to no more than two at one time in order to maintain an open opportunity for new guests to experience our learning lab, as well as assisting the instructors in carrying out the courses learning objectives. After you have concluded your meal for the second reservation, you are welcome to make a future reservation.

What is the limit for groups?
The dining lab is established as what is called an “a la carte setting.” As such, we ask that you limit your reservations to no more than six guests so we may realistically meet the courses learning objectives. We typically do not book large parties, again to better accommodate course objectives and to provide an open opportunity for our public to be able to experience the dining lab.

May we request the menus in advance?
Menu theme schedules, such as American Regional or International will be posted ahead of time. Actual menu item choices are part of the curriculum and often change given the seasonal nature of food items as well as availability. Typically one meat item such as beef, pork or veal is offered, as well as one poultry and one seafood item. Menus will be available and printed the same day as the meal theme being served. We ask that those wishing to experience the dining lab bring an adventuresome spirit and be willing to experience a variety of ingredients and cuisines. Those with limited food preferences or strict dietary restrictions may be challenged with the Mallard Room experience. In most cases, the chef instructor of the day will be glad to prepare a vegetarian alternative. Please request this through your student server.

Can we rent out the Mallard Room?
While many spaces are available to rent throughout our College campuses, we regret that we do not rent out the dining lab as we use it exclusively for course offerings and maintain it as a learning lab.

May we get meals to go?
Since many course competencies focus on plate presentation and a la carte table service, we regret that we do not provide to go meals.

Dress Code?
The Mallard Room dining lab is established as simulated fine dining setting. As a participant in this learning experience, we ask that you dress in a manner consistent with the learning space, commonly described as “business casual.” Please no shorts, tee shirts, flip-flops, etc. Thank you for your support, and we appreciate your participation.

Where can I find out more about the culinary arts and hospitality management programs?
Visit the Institute of the South for Hospitality and Culinary Arts Web pages, or contact our instructional program manager, Bob Mark, at 904.766.5572.

The Mallard Room is an interactive training lab for the Institute of the South for Hospitality and Culinary Arts – Florida Community College. We welcome the public to participate in this educational activity, which provides invaluable experience for our hospitality and culinary arts students. The program welcomes gratuities, which contribute to a special student fund for extra curricular activities.