Teaching Kitchen
The Memorial Union Teaching Kitchen (MUTK) is committed to fostering a welcoming, respectful, and safe environment for all participants and staff. These guidelines outline the shared expectations to ensure a positive and collaborative environment in the kitchen.
Why A Teaching Kitchen?
As a teaching kitchen, we want to support the OSU community in creating events that are uniquely their own. By partnering with others to make their food visions come true, we can foster a space of inclusion and learning.
What We Do
The MU Teaching Kitchen partners with groups across OSU’s campus to utilize food for cultural sharing, learning, teaching, and community building.
Goals
Create a space where individuals feel supported during their time at OSU to explore different ways of cooking and community building.
Limited Menu: The meals we prepare are designed to meet basic nutritional needs and may be simple, nourishing, and adaptable. We may not be able to accommodate special requests or customize meals as a commercial kitchen might.
Fixed Meal Plans: We plan meals based on available resources and donations. Unlike commercial kitchens, we may not have the ability to offer a wide variety of options. Meals are made with the ingredients available and within budget limitations.
Ingredient Sourcing: Since the kitchen is a support service, we cannot guarantee premium, high-end, or specialty ingredients. We are sometimes limited by the supplies that are provided by our designated vendors and source what we can. We do however, encourage groups to source ingredients from local or familiar food vendors if there is a specific want or need for an event. Our goal is to help create a taste of home and we will help achieve that in whatever way possible.
Student Workers, Not Chefs: The kitchen is run primarily by students. Unlike a commercial kitchen that employs chefs and experienced staff, students may have varying levels of culinary experience, and the work is collaborative and focused on service and accommodating the events as best as possible.
Non-Professional Setting: We work in a relaxed support setting, where the goal is to support volunteers, family members, and the community to meet the needs of an event and make it as memorable as possible, not to execute restaurant-quality dishes or maintain a fast-paced commercial operation.
We recognize and celebrate the diversity of food traditions and preparation methods across cultures. As a licensed kitchen, we must follow established food safety protocols for the health and well-being of the people involved.
- Cultural Respect and Safety: While honoring cultural practices, all participants are expected to adhere to safety guidelines. If questions or concerns arise regarding preparation methods, please consult with the MUTK staff for guidance and support
- Resolving Disagreements: In the event that a preparation method is deemed unsafe, volunteers are expected to follow safety procedures. MUTK staff will navigate these conversations respectfully.
- Ongoing Concerns: If a volunteer is unable or unwilling to follow required safety practices, they may be reassigned to a different station to ensure a safe and productive environment for all.
- Food Safety Within the Kitchen: Our staff follow essential food safety guidelines (such as proper handling and storage) based on Oregon Health Authority Food Safety. We focus on keeping food safe and accessible while ensuring volunteers follow OHA guidelines. If there are additional questions or concerns about particular products or preparations for an event, they may be answered by the MUTK leads and/or pro staff.
- Equipment Limitations: We may not have specialized equipment. Our equipment is sufficient to prepare the majority of an event’s meals. We may not, however, have specialized equipment for a particular dish. These questions can be answered by the MUTK leads and/or pro staff.
Timelines: Please arrive on time for your scheduled kitchen use. Reservations are based on the estimated time needed to complete your tasks, and punctuality helps ensure a smooth experience for everyone.
Working with Student Staff: The MUTK team members are student employees and a full-time Kitchen Manager who brings diverse experiences and training to their roles. We ask that you treat everyone with patience and respect as we work together to support your success in the kitchen
Communication and Language: Staff will communicate instructions clearly and respectfully. We welcome open dialogue and encourage participants to ask questions. We ask that all conversations remain courteous and focused on collaboration.
Team Builder Packages
This program promotes communication, teamwork, and inclusivity, all of which the Memorial Union Teaching Kitchen values. These qualities help teams work more effectively and efficiently together.
- 20 person limit
- Group Kitchen Time: 2-3 hours
- Must contact us 2 weeks in advance for the pizza and cookie package
- 3 weeks for customizable package
- Must tell us if anyone has specific requests/needs (allergens, etc.)
- For all organizations affiliated with Oregon State University
Pizza Package
- Cheese, pepperoni
- Will have other toppings available upon request
- Basic Allergens: gluten, dairy
- May be risk of contamination
- Pricing for a group of 20: $110
Cookie Package
- Chocolate chip, Chocolate, Matcha crinkle cookies
- Can only choose one type of cookie they want to make
- Basic Dough Allergens: egg, dairy, gluten
- May be risk of contamination
- All packages are priced for 20 people:
- Chocolate chip: $180
- Chocolate: $200
- Matcha: $180
Customizable Package
- Must coordinate with teaching kitchen about dish they want to make
- Pricing will be determined when more information is available
Process for Utilizing the Kitchen
Follow the process outlined below to plan your event with the Teaching Kitchen. Some general notes to keep in mind are as follows.
- Timeline: No requests may be made fewer than 2 weeks in advance of the event. Depending on the scope of food service at your event, you may need to adhere to earlier deadlines, so be sure to plan early!
- Advising: The Memorial Union Teaching Kitchen will review your request and let you know when it has been confirmed. It is your responsibility to schedule a meeting with the MUTK Coordinator at that time by emailing [email protected].
- For larger events (more than 400), schedule your meeting at least 12 school weeks in advance.
- For smaller events (400 or fewer meals), schedule your meeting at least 8 school weeks in advance.
- Menus & Recipes: Email a draft of your menu and recipes in advance of your advising meeting. Look to the Event Planning section for tips and advice for creating menus and recipes.
Food Allocation Guidelines for Clubs/Orgs Use
To ensure fairness, consistency, and accurate budgeting across all participating groups, the following guidelines must be observed regarding food usage:
Guideline Statement: Each group is only permitted to use the food items and quantities that have been allocated to them based on their approved scaled recipe grocery list.
Guidelines:
- Food distribution is based strictly on the portion sizes and quantities listed in each group’s scaled recipe presented at the time of the scheduled recipe test.
- Groups must not use food items that have not been assigned to them or exceed the quantities outlined in their grocery list unless authorized by the MUTK.
- Sharing or reallocating food between groups without prior approval is not permitted.
- Any changes to the recipe or requested quantities must be approved in advance, by the student leads or supervisor.
- Groups found in violation of these guidelines may be subject to appropriate corrective actions.
This guideline is in place to ensure that all groups have equal access to resources, prevent waste, and maintain accurate planning and inventory management.
If you have any questions or require clarification, please contact the Memorial Union Teaching Kitchen.
Club/Organization Event Volunteer Requirement and Penalty Policy
Purpose
To ensure the success of events through adequate volunteer support and to maintain fairness among participating groups, this policy outlines expectations and penalties related to volunteer commitments.
Volunteer Requirements
All participating organizations/groups are required to provide a specified number of volunteers for each event, as communicated by the event coordinator. Volunteer duties may include setup, registration, crowd management (food allocation, guest servicing), cleanup, and other roles as assigned such as food prep and cooking.
- Minimum Volunteer Commitment: Club/Organization must provide number of volunteers for event that was agreed upon during the initial event meeting with the MUTK
- Volunteer Shifts: Volunteers must complete the full assigned shift agreed upon between the Club/Organization and the MUTK
- Submission Deadline: 3 weeks prior to the event
Supporting Policy Adherence
Failure to meet the required number of volunteers without prior approval by the MUTK will result in additional labor changes that have been agreed upon by Clubs/Organizations and Memorial Union Teaching Kitchen.
Exemptions and Appeals
Groups facing legitimate hardship in fulfilling volunteer commitments must notify the kitchen manager at least 14 days prior to the event so that the MUTK can accommodate personnel and schedules.
Culture Event Leftovers Distribution
Purpose:
To ensure clear communication between event groups and kitchen staff regarding the handling and distribution of leftover food following designated events.
- Notification Requirement
- All groups using the kitchen must inform kitchen staff at least 48 hours before their event about their intentions regarding leftover food.
- Packaging and Distribution
- Kitchen staff will assist in organizing and safely packaging leftovers only if advance notice is provided.
- If no notice is given, kitchen staff may distribute or dispose of leftovers at their discretion to meet health and safety guidelines.
- Health & Safety Compliance
- All take-home food must be packaged within 2 hours of the end of the event to comply with food safety standards.
- Groups are responsible for providing their own take-home containers unless otherwise arranged.
- Unclaimed Leftovers
- Any leftovers not claimed within the agreed timeframe will be:
- Donated (if pre-arranged and safe to do so),
- Discarded,
- Or stored briefly (if feasible), with no guarantee of future availability.
- Any leftovers not claimed within the agreed timeframe will be:
- Responsibility
- It is the group’s responsibility to assign someone to oversee leftover collection and communication with kitchen staff.
MUTK Timelines
Equipment Rentals
- Specific equipment is available for rental.
- Please reach out to see if you are interested in renting.
- We do NOT rent out chaffing sets.
- All served food must be made in the Memorial Union Teaching Kitchen
- Reach out to us for reservations and availability at least 2 weeks before the expected event date.
- 1 in person meeting is required at least a week and a half before the event in order to properly plan.
- Other details of the event can be discussed through email if not all covered in the in-person meeting.
- Reach out to us for reservations and availability at least 1 month before the expected event date.
- 2 in-person meetings are required to take place at least 1 week before the event in order to properly plan.
- Depending on and size and scale of the event, recipe tests will be recommended.
- Actual serving locations must be covered by the MU’s food service policy otherwise temporary restaurant licenses are required.
- Planning for the event must be started 1 FULL TERM before the event.
- If event takes place in Winter, you must reach out to us for reservations and availability in the Fall
- TIMELINE: (If event falls in Week 1-5 of Winter or Spring Term)
- Initial meetings must take place Week 2-3 of previous term
- Pre-Recipe test meetings must take place Week 3-4 of previous term
- Recipe tests will take place Weeks 4-6 of previous term
- Post-Recipe tests meetings must take place Weeks 6-7of previous term
- Pre-Event Meeting will happen at least 2 weeks prior to the event
- TIMELINE: (If event falls in Weeks 5-10 of Winter or Spring Term)
- Initial meetings must take place Week 3-4 of previous term
- Pre-Recipe test meetings must take place Week 4-6 of previous term
- Recipe tests will take place Weeks 6-8 of previous term
- Post-Recipe tests meetings must take place Weeks 8-9 of previous term
- Pre-Event Meeting will happen at least 2 weeks prior to the event
- Actual serving locations must be covered by the MU’s food service policy otherwise temporary restaurant licenses are required.
- Planning for the event must be started 1 FULL TERM before the event.
- If event takes place in Winter, you must reach out to us for reservations and availability in the Fall
- Reservation want for events of these sizes must be communicated with us ASAP.
- TIMELINE: (If event falls in Week 1-5 of Winter or Spring Term)
- Initial meetings must take place Week 2-3 of previous term
- Pre-Recipe test meetings must take place Week 3-4 of previous term
- Recipe tests will take place Weeks 4-6 of previous term
- Post-Recipe tests meetings must take place Weeks 6-7of previous term
- Pre-Event Meeting will happen at least 2 weeks prior to the event
- TIMELINE: (If event falls in Weeks 5-10 of Winter or Spring Term)
- Initial meetings must take place Week 3-4 of previous term
- Pre-Recipe test meetings must take place Week 4-6 of previous term
- Recipe tests will take place Weeks 6-8 of previous term
- Post-Recipe tests meetings must take place Weeks 8-9 of previous term
- Pre-Event Meeting will happen at least 2 weeks prior to the event
- Actual serving locations must be covered by the MU’s food service policy otherwise temporary restaurant licenses are required.
- Labor costs will vary depending on the size and serving time of the event.
Pricing Plan
Purpose:
To establish a general guideline for which the Memorial Union Teaching Kitchen, MU Teaching Kitchen for short, can appropriately quote clients for kitchen rental, labor, and food costs.
Food Costs:
Food costs will be charged based on the idea that we are providing what is needed to complete the event. Certain foods will be stocked in the kitchen, which will be taken into account when quoting pricing. As part of the potential packages that the MU Teaching Kitchen will offer, we will consider average prices of material cost to present to clients for ease of use.
Event food costs are completely variable and will be discussed with the clients as needed to fulfill their event needs.
Kitchen Assistant:
The Kitchen Assistants are the workers who assist the most in the safety and sanitation of the kitchen. They are responsible for working with the equipment, interacting the most with volunteers in the kitchen, and answering basic questions.
Kitchen Leads:
The Kitchen Leads are slightly more informed about the event than Kitchen Assistants and can handle event specific tasks and questions. They will take on a more leading and guiding role for the rest of the team. While they do Kitchen Assistant work, they are mainly responsible for ensuring smooth transitions in the kitchen.
Kitchen Assistants:
These are the highest levels of student workers in the kitchen. Kitchen Assistants participate in the planning, execution, and management of events. Kitchen Assistants work closely with the Pro-Staff to monitor the overall state of the kitchen during events. They are able to answer the majority of questions regarding the event.
Chef de Cuisine:
The Chef de Cuisine is the Pro-Staff of the MU Teaching Kitchen. They are responsible for purchasing, vetting recipes, and more. They have overall power over decisions made in the kitchen. While they are not typically at all events, they work closely with the Kitchen Assistants to ensure the success of events.
Kitchen Rental Breakdown:
As of now, the MU Teaching Kitchen charges $26/hour for kitchen rental. For student organizations, these fees have been waived since the MU Teaching Kitchen was under SEE and the exchange was beneficial. Moving forward, kitchen rental price will be discussed further to establish what it would cost to have people come in and use all the resources the kitchen has to offer.
Basic formula for kitchen rental example:
- Group A rents kitchen for 5 hours
- $26 x 5 hours = $130 for kitchen rental
Based off of current conversations about what rental capacity could look like, the kitchen might be offered on a basis of 4 hour rentals, 8 hour rentals, or 10+ hour rentals.
The breakdown would be as followed:
- 4 hour rental: $104 Kitchen Rental
- 8 hour rental: $208 Kitchen Rental
- 10+ hour rental: $260 Kitchen Rental
If another day is added to the event to fulfill preparation, these prices would be reflected to show kitchen rental per day.
For Groups 20 and Below:
| Pricing | Explanation |
|---|---|
|
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For Events of 50-200 Servings (Catering Style): DEPENDENT ON LABOR
| Pricing | Explanation |
|---|---|
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For Events of 200-400 Servings (Catering Style): DEPENDENT ON LABOR
| Pricing | Explanation |
|---|---|
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No Prep Day: 50-200 Servings
Prep Day Needed: 50-200 Servings
|
For Events of 400+ (Catering Style): HIGHLY DEPENDENT ON LABOR
| Pricing | Explanation |
|---|---|
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Prep Day 200-400 Servings
Event Day: 200-400 Servings
|
Food Service Guidelines
OSU maintains alignment with Benton County Environmental Health while establishing best practice for public food service on campus. These guidelines provide an overview of best practice for the University community.
All open or public events require that food service on campus be supported through the MUTK or by a licensed caterer. The completed operational plan review needs to be submitted to the office at least 10 days prior to the first event. A temporary restaurant application is required each 90 days.
Use the Benton County temporary food service checklist to ensure you meet all required food service policies. For more information on food service requirements, visit the Benton County Health Department's Food Establishment Licenses page.
Venue Guidelines
Check with the venue for specific facility policies and approved caterers. On campus, all open or public events require that food service be supported through the MUTK or by a licensed caterer. Basic information on the Memorial Union and LaSells Stewart Center's guidelines are linked below as these are two of the most popular venues for OSU organizations working with the MUTK.
For the Memorial Union, for instance, the MU Teaching Kitchen is an approved vendor, but the venue does have its own guidelines for food service and sales. Review the MU approved caterers and MU food policies before booking this venue for your event.
Similarly, the MU Teaching Kitchen is an approved caterer for the LaSells Stewart Center, and the venue does have specific guidelines for alcohol service in their space. Review the LaSells Catering & Alcohol Policy before booking this venue for your event. Please note that while the MUTK is not listed on LaSells' caterers list, the MUTK is approved.