Guests dining in the Wine Spectator Restaurant Management Lab

Farm-to-Table Dining Events at the Chaplin School

Students in the Chaplin School’s Advanced Food Service Management courses get real-life training in restaurant and food service management with Dining Events. Service is planned, prepared, and provided by students, and each dish is crafted using the freshest ingredients sourced from local farms.
Whether you are in the mood for an appetizer or an entrée, hospitality and tourism management students at the Chaplin School prepare an à la carte or prix fixe menu that will sate your appetite.

Upcoming Dining Events

Seating begins promptly at the dining times indicated. Business-casual attire is requested.

Dinners Spring 2020 Thursdays
Seating begins at 5pm with last seating promptly at 6:30pm.

  • February 6th and 13th
  • March 5th, 12th, 19th, and 26th
  • April 2nd and 16th

Menu and Cost

  • Á la carte menu prices
  • Ingredients are locally sourced
  • Menus are subject to change based on the availability of ingredients
  • We respectfully request that all guests do not provide gratuities to students. The School is happy to accept donations toward student scholarships by clicking here.
View Menu


  • Reservations preferred.  Walk-ins accepted on a space-available basis.
  • Take-out orders are not available
  • Payment by credit card is required (cash not accepted)
Reserve Online


Dining events are held in the Wine Spectator Restaurant Management Lab on FIU’s Biscayne Bay Campus located at:

Chaplin School of Hospitality & Tourism Management
3000 N.E. 151st St.
North Miami, FL 33181-3000

For more information, contact Roger Ledesma at 305.919.4526.