The new Hospitality Management and Culinary Arts program at MSU is an exciting new curriculum focusing on innovation and entrepreneurship in the food sector. After significant planning and programming, the building committee and the design team worked together to develop four key project goals to help clearly define the project and transform Harrison Dining Hall into a revolutionary new teaching facility. These four goals: flexibility, transparency, regional focus and sustainable, established a framework that was used throughout the design and construction phases to facilitate decision-making. By using these goals as checkpoints when key decisions were made, all stakeholders were assured that consistency was applied throughout the multi-phase design process and that the same fundamental principles were applied from beginning to end. Teaching kitchens have been designed to allow the best possible visibility through the space as well as flexibility to allow varying equipment to be moved in and out of the space as required to support particular class needs.