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Duncan Bistro ReservationsDuncan's Bistro

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Phone: 443-518-1530
Email: Reservations

About Duncan's Bistro

The Center for Hospitality and Culinary Studies decided to pursue a Perkins Reserve grant focusing on a 'Student Run' restaurant on campus that would provide real world and hands on practical experience to students. Due to the nature of the business, the center believes that it is imperative that students are involved with real world simulations and activities as they go through an academic endeavor before they graduate and enter the work force. This allows them to be more comfortable and competent in the hospitality industry. A student run restaurant will provide an opportunity for these students to either learn the concept of a restaurant operation from the scratch or to hone their skills by adding new expertise to their repertoire.

This student run restaurant is entirely run by hospitality and culinary students under the guidance of experienced faculty members. Students from the Food and Beverage Management track are responsible for Food and Beverage Service in the restaurant and the kitchen operation is conducted by students from Professional Cooking and Professional Baking and Pastries tracks in Culinary Management. It is a one credit course where students work in the restaurant 10 hours a week for four and half weeks. Students develop skills such as leadership skills, working in diverse teams, recipe creation, menu development, and styles of service, customer service, food and beverage service, dining room etiquette, use of restaurant technology such as a POS system and the use of kitchen dining room equipment. At the end of the day students are graded on their performance and their ability to deal and adapt to real world situations.


Ms. Jana Anderson, CHE
Chef Rudy Karson


Mr. Vinnie Rege, Director
Chef Gregory Wentz, CEC, CHEC