For some students, Ellington’s is more than just a restaurant.

FCNS 320, the quantity food production class, prepares and serves meals in Ellington’s, located in the Holmes Student Center.

Students are divided into five management teams and rotate roles on the restaurant staff throughout the semester, said class instructor Joan Quinn.

Quinn said students, who control the entire restaurant, choose a theme for the restaurant, write the menus, cook and serve the food, fold napkins, act as cashier and host and greet the customers.

Bonnie Shariati, a senior nutrition and dietetics major and a student of the FCNS class, said the class is a positive learning experience.

“The peak times fly by like seconds, and before you know it, your last table is being served dessert,” Shariati said, adding that the peak times are usually between noon and 12:30 p.m. “With good teamwork, the job is much easier, though.”
The first five weeks of the semester are spent in the classroom. On the sixth week, the first management team takes charge, Quinn said.

“The restaurant atmosphere is very fast-paced, with a constant need for focus,” Shariati said. “In the kitchen, you need to have the ability to problem-solve quickly and decidedly.”

Mark Unciano, a senior nutrition and dietetics major and FCNS student, said the experience working at Ellington’s helped improve more than just his food preparation.

“The class definitely helps me exercise my leadership skills and ameliorate my social skills,” Unciano said.

Three course meals are served. There are two starters, two entrees and two desserts to choose from on the menu, Quinn said. Vegetarian options are always included, she said.

In order to take the class, students a required to have an Illinois State Sanitation Certificate, as well as certification in CPR and first aid.

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