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Hospitality Learning Center

Vibrant, Unique, Cutting-Edge: The Hospitality Learning Center

The state-of-the-art Hospitality Learning Center represents a public private partnership between SpringHill Suites Denver Downtown and Metropolitan State University of Denver. In these learning laborites, students sharpen their skills in food and beverage as they study to become leading professionals in the hospitality industry.

The bright, modern facilities of the Hospitality Learning Center are perfect for hosting the most unique gatherings and events. From the innovative Natural Light Sensory Analysis Laboratory to the multifunction Culinary Demonstration Theatre, each space offers the opportunity for a one-of-a-kind experience tailored to your group.

For more information, email our sales team or call (303) 705-7300.

Please note: The Hospitality Learning Center is a fully functioning learning facility for students throughout the year. Therefore, the below facilities are available on a limited basis.

Event Space at the Hospitality Learning Center

Natural Light Sensory Analysis Laboratory

The sensory analysis lab is one of the few laboratories of its kind in the United States and the only facility designed around both natural and simulated sunlight. It is designed to heighten the experience of tasting food and beverage without conflicting aromas, light or sound from other spaces.

  • Each white table surface features an under counter light designed to shine sunlight level lumens from beneath the table to the viewing glass for beer, wine and spirits.
  • The HVAC is isolated to this room itself without any other building odors and circulated with a filter
  • Under counter wine refrigeration keeps wine and beer at their service temperatures.
  • The orientation of the glazed windows are south and southwest to maximize sunlight.
  • Supplemental indirect lighting uses color corrected fluorescents to simulate sunlight.

Mixology Restaurant Laboratory

This highly visible and public space is a laboratory designed to be a working, licensed restaurant. The restaurant boasts 64 seats, indoors and out with an outdoor kitchen to grill and smoker to prepare foods outside as well as indoors.

  • For larger events, the glass doors open fully to the lobby and exterior spaces for pre and post function space.
  • The menu focuses on locally produced foods to connect students and the college community with the agriculture and commercial food products of the region.
  • The working bar is a licensed establishment with an emphasis on local beers, spirits, and wines.
  • The wine cabinet features an extensive by the glass selection of Colorado wines, including wine vinified by students.
  • Electronic cameras can capture mixology and cooking presentations in the kitchen and display the images on flat screen TV’s above the bar.

Cellar Management Laboratory

This Cellar Management Laboratory is designed as a flexible seating space with 24 seats facing the front of the room or 20-30 seats around a large dining table. An attached balcony enhances dining experiences with indoor and outdoor space viewing the courtyard of the HLC and hotel.

  • The room is designed with sound dampening materials, coffered ceiling, and carpeting to simulate a fine dining wine cellar.
  • The cellar management laboratory boasts a 3,100+ bottle wine storage cellar with a full glass wall that is viewable from the classroom.
  • The cellar is purposefully placed adjacent to the culinary theater, wine storage room, and sensory analysis lab.

Culinary Demonstration Theater

The culinary theater is a multifunction space with 64 seats that rise from the kitchen level to higher tiers. A camera and projection system can view the demonstration area and display the cooking demonstration on flat screen TV monitors as well as large screen projection that retracts from the ceiling.

  • The kitchen is designed in a home-style with composite counters, stainless steel sink and appliances and modern cabinetry.
  • Twice the number of seats maybe used without the classroom tables in the room.
  • The appliances include a vented range, convection oven, microwave, warming drawer, refrigerated wine storage, refrigerator/freezer, and adjacent commercial dishwasher.

Events Classrooms

These two classrooms and the Diversity Lounge can accommodate up 100 persons. Adjacent to the ballroom, these spaces can function as boardrooms and breakout rooms for larger events.

  • The Diversity Lounge can function as a pre-function space prior to events.
  • Each room has full A/V capability for presentations with smart classroom technology, similar to the Tourism Lab.

Tourism Classroom

This room functions as a traditional classroom. It seats 32 and boasts wifi, modern presentations media equipment, carpet, and bountiful electrical outlets for electronic devices.

  • The large windows face west and have expansive views of the Tivoli Student Union, mountains, Mile High Stadium and Pepsi Center.
  • Small meetings and events may be conducted in this space in various configurations.

Specialty Foods Laboratory

This multifunctional kitchen is designed to combine the culinary courses in garde manger, nutritional cooking, and baking and pastry. The space is centered on workgroup tables for a maximum of 20 people.

  • Both the Specialty Foods Laboratory and the Adjacent Quantity Foods Laboratory feature full climatic controls with an HVAC system and exterior and interior windows to enhance the working light in the room and create an open and airy atmosphere for food production.
  • Below each workspace is portable equipment for group work to include a mixer, induction range, and food processor.
  • With the equipment on the side walls there are no obstructed views for the students or instructor.

Quantity Foods Laboratory

This commercial kitchen is a multi-use space designed to teach culinary courses in various disciplines, such as soups, stocks, sauces, vegetable, dairy, and meat preparation.

  • The space is designe for 20 students and one instructor
  • The centerpiece of the kitchen is the European island design.
  • The instructor demonstration space features a hand controlled camera that views the production space and reflects the image on TV monitors in the laboratory.
  • Key production equipment includes; range, convection ovens, griddle, charbroil, broiler, steam jacketed kettles, tilting skillet, fryer, and small appliances.