Whether you're working from home or participating in virtual courses, mix up your Zoom background with images of some of your favorite dining spots on campus. Add some Spartan spirit to your virtual calls and meetings with these downloadable scenes!
To download:
The annual Student Spartan Chefs competition was recently held at Brody Square. The evening of Feb. 18, five teams of two students each worked under a time crunch, with one hour to create and plate their dish.
Dining hours for spring break are effective Friday, March 3, through Sunday, March 12, 2023. Brody Square, The Edge at Akers, South Pointe at Case and The Vista at Shaw remain open with limited hours through March 12. The following locations will open for dinner Sunday, March 12, The Gallery at Sny/Phi will open 4:30-9 p.m. and Heritage Commons at Landon will reopen for dinner, Sunday, March 12, 4:30-11 p.m.
MSU Culinary Services is pleased to share that a new app, munch [at MSU], has been launched for iOS users.
A senior class of MSU engineering students began working with Culinary Services (CS) on a capstone project in fall semester 2019 focused on building a robot that can sort silverware in our dish rooms. The project has been assigned to Brody Square, with the plan that it can be expanded to other locations in the future.
Culinary Services chefs competed on Wednesday, Dec. 18 at McDonel Hall during an internal Culinary Challenge. Seven team members vied for the opportunity to represent MSU at the National Association of College and University Food Services (NACUFS) Midwest Regional Conference.
Dining hours for winter break are available at the link below as well as on our Dining Hours page.
The Spartan Linen Services (SLS) retail store at the front of the Linen Services Building at 373 Service Road will undergo renovations during winter break. The team looks forward to new flooring, space for customers to try on clothing, updated shelving and more.
On Saturday, Nov. 16, Michigan Dining hosted the 5th annual Culinary Throwdown at South Quad Dining in Ann Arbor. The event, sponsored by the National Pork Board, features three timed rounds of competition. In each round, chefs are given 20 minutes to cook and plate their main course creation featuring pork.
