Dine with TSTC

The student restaurant is open on select Wednesdays & Fridays from 11 a.m. to 12:30 p.m.
Reservation Request Form

Experience a taste of TSTC!

Join us at the Greta Watson Culinary Arts Building at our Waco campus to see and taste what our culinary students are learning.

This unique experience gives our students the chance to transform our learning space into a full-service dining restaurant. Students practice their skills both in the kitchen (back of the house), in the dining room (front of the house) and everywhere in between.

Your participation is important in putting their knowledge and skills to practice, so we appreciate you joining us!

 

 

Learn more about the Culinary Arts program!

Reservation System Is Now Open

Come experience the creativity and skill of our Culinary Arts students as they showcase what they are learning in a full-service dining setting. Use the Reservation Form link below to submit your reservation request up to two weeks in advance for our student-led restaurant.

We understand that plans can change. If you need to cancel or adjust your reservation, please email us at wacoculinary@tstc.edu as soon as possible. Kindly note that changes cannot be made during the week of service.

button CTA reserve - Culinary Arts Menu

If you have any questions, please reach out to wacoculinary@tstc.edu.

 

 

Please Note:

Due to recent news coverage, reservations have been filling up faster than ever-sometimes within minutes! We’re so grateful for your support and patience. Unlike most restaurants, our availability depends on the number of students enrolled each semester. That means we can’t always accommodate as many guests as we’d like each week-but we’re doing everything we can to welcome as many of you as possible.

Thanks for sticking with us–we love serving this community!

 

 

 

 

Spring 2026 Menus

SPECIAL DIETARY CONSIDERATIONS If you have a food allergy, intolerance or sensitivity, please speak to your server about ingredients in our dishes before you order your meal. Please be advised that we are not an allergen-free kitchen. Consuming raw or undercooked meats, poultry, seafood, shellfish or eggs may increase your risk of food-borne illness, especially if you have certain medical conditions. Allergy Notice: Some food that is prepared may contain milk, eggs, wheat, soybean, peanuts, tree nuts, fish, sesame seeds and shellfish.
February 4 & February 6 - No longer accepting reservations

Mediterranean

by: Maggie Franks

 

Pita Bread
Hummus

Starters

Falafel, Tahini Honey Sauce

or

Tuscan White Bean Soup

 

Entrees

Chicken Shawarma Bowl, Tzatziki Sauce, Cucumber Salad

or

Lamb Keftedes (meatballs), Ratatouille Orzo, Chermoula

Dessert

Pistachio Baklava

Specialty Beverage

Mint Lemonade
$3

Three-course lunch $16
Includes coffee and tea

 

 

February 11 & February 13 - No longer accepting reservations

Germany

by: Nathan Valentine

 

Challah Knot Bun
Rosemary Garlic Butter

Starters

Potato Pancakes, Creamy Cucumber Salad

or

Mushroom Thyme Soup

Entrees

Duck Leg, Watercress, Red Cabbage, Roasted Potato, Cherry Sauce

or

Pork Tenderloin, Spätzle, Carrot Salad, Asparagus, Gingersnap Sauce

Dessert

Black Forest Cake Bars, Whipped Cream, Dark Chocolate, Cherries

Specialty Beverage

Apple Cider, Sparkling Lemon Water
$3

 

Three-course lunch $16
Includes coffee and tea

 

 

March 4 & March 6 - No longer accepting reservations

Hawaii

by: Janae Edmond

 

Hawaiian Roll

Starters

Spam Musubi

or

Tuna Crispy Rice

Entrees

Kalbi Ribs, Cabbage, Macaroni Salad, Steamed Rice

or

Teriyaki Chicken, Broccolini, Macaroni Salad, Steamed Rice

Dessert

Mochi Brownie, Vanilla Bean Ice Cream

Specialty Beverage

Pineapple Mango Lemonade, Whipped Coconut

$3

Three-course lunch $16

Includes coffee and tea

 

March 11 & March 13 - Now Taking Reservations

India

Abigail Gorham

Garlic naan

 Ghee

Starters

Samosas

Pea and potato filling with mint and tamarind chutney

or

Lentil and curry soup

Savory tomato broth with lentils and curry 

Entrees

Tandoori chicken

Roasted chicken with basmati rice and carrots 

or

Gosht curry

Lamb with curried potatoes, peppers, and okra

Dessert

Rice pudding 

Creamy sweet rice with pistachio topping 

Specialty beverage

Mango lassi

$3

Three-course lunch $16
Includes coffee and tea

 

 

March 25 & March 27

Cajun

Dalton Gardner

Crackling cornbread

Spicy honey butter

Starters

Boudin balls with Creole mustard

or

Shrimp remoulade

Entrees

Crawfish étouffée with white rice 

or

Chicken and sausage jambalaya with white rice

Dessert

Bread pudding with banana, pecan, raisin and rum sauce 

Specialty beverage

Orangeade

$3

Three-course lunch $16
Includes coffee and tea

 

 

 

April 1 & April 3

France

Alyssa Roland & Makayla Burkett

Baguette bread 

Epi pull-apart bread 

 Whipped honey butter 

Starters

Quiche Lorraine 

Soft savory quiche filled with bacon, chives and cheese

or

Salade Lyonnaise 

Fresh greens with a savory vinaigrette topped with a poached egg and fingerling potatoes 

Entrees

Salmon with potato scales 

Seared salmon with thinly sliced potatoes, 

green beans, and brown sugar-glazed carrots 

or

Beef Stroganoff 

Creamy sauce served over egg noodles, topped with sour cream and pickled onions 

Dessert

Floating islands 

Poached meringues served on top of a sweet vanilla custard, garnished with a caramel drizzle and crunchy toasted almonds 

Specialty Beverage

Raspberry mock-champagne 

Ginger ale mixed with white grape juice and topped with fresh raspberries

$3

Three-course lunch $16
Includes coffee and tea

 

 

April 8 & April 10

Southern

Kamryn Davis

 

April 15 & April 17

India

Zack Abbott

 

April 22 & April 24

Live Action Stations

 

Thank you for your patience with both the Culinary Arts staff and its students. Please remember, this is a learning experience for the students, and limiting the number of dine-in patrons will give them a chance to learn effectively – and give patrons better service overall. Your patience is greatly appreciated.

 

 

 

 

 

 

 

 

 

 

 

 

Hungry? Leave the cooking to us!

culinaryarts icon blue - Culinary Arts Menu

 

 

 

 

 

 

 

 

 

 

 

 

Culinary Arts' Gourmet 2 Go

Put that ramen cup down! Never miss a delicious meal again with the Culinary Arts’ Gourmet-2-Go (G2G) fresh, daily meals. All you have to do is send an email to wacoculinary@tstc.edu to be added to our G2G email list. After that, it’s bon appétit!

 

 

 

 

 

 

 

 

Dine With Us!

Texas State Technical College
Greta Watson Culinary Arts Building
104 8th St
Waco, TX 76705

254-867-4868
wacoculinary@tstc.edu

 

 

 

 

 

 

 

 

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