By Ariel C. Emberton, student news writer, Office of University Communications
CAMPBELLSVILLE, Ky. — Shrimp scampi, sautéed broccoli, breakfast blend eggs and blueberry oatmeal are available in the Winters Dining Hall, 411 N. Columbia Ave., Campbellsville.
Over Christmas break, CU’s Dining Hall was renovated in order to change the look, which it has had for the past 12 years, according to Pam Tennant, student center coordinator. When students returned for class on Jan. 7, she said, several updates were awaiting them in the dining hall.
Put in box — The Winters Dining Hall is open to the public as well as CU faculty, staff, students and coaches. Hours of operation are Monday-Friday, 7:15 a.m.-8:45 a.m. for a hot breakfast; and 8:45 a.m.-9:15 a.m. for a continental breakfast; lunch is Monday-Friday, 11 a.m.-1:45 p.m.; and dinner is 4:30 p.m. until 7 p.m.
Saturday brunch is from noon until 1:30 p.m. with dinner from 5 p.m. until 6:30 p.m. Sunday’s hours are from 11 a.m. until 1:30 p.m. for brunch and dinner from 5 p.m. until 6:30 p.m. For more information, go to https://bit.ly/2t0aRz7.
It took 20 to 30 workers to complete the changes by Jan. 4, just in time for students to return, Tennant said.
She said before work could begin, all furniture and equipment had to be loaded into a semi-trailer in order to clear the area. The kitchen received new industrial tile for the floors, and new LED lights were added to brighten the facility.
When it came time to move equipment back everything received a deep cleaning, Tennant said. She said all the equipment was in need of a deep clean, and this was the perfect opportunity to do it. New self-producing ice makers were also added to eliminate workers from having to fill the machines on a regular basis.
Wooden accents were placed around all the food bars to provide the area with an open, clean look. Tennant said new wooden carts replaced the metal racks which held the silverware and plates. The new racks include specific spots for silverware and plates and the wood allows the theme of the dining hall to be brought together.
Keeping with the wooden theme, the bread is now housed in a bread box, complete with glass doors and wooden accents. In front of the dish-washing station sits a full-length wooden bar with over 10 types of condiments featured.
Diners can have access to almost any sauce they want all in one location, rather than bouncing from one side of the dining hall to the other.
One of the biggest and most successful updates, according to Tennant, has been the Fresh and Fit station. This station will feature “something healthy every day, every meal.”
Sheyann Taylor, a student at CU, said, “I like it [the updates]! It’s new and fresh and a bit of change is good. I especially like the fresh and fit line. It’s a welcomed healthier option.”
In order to make room for the new station, Tennant said, the availability of rotisserie chicken had to be cut back but will still be available twice a week.
New chairs were also brought in to replace the navy blue, padded originals. The chairs are gray and feature an open-back design with small circular holes. Tennant said she is excited for the new chairs because it eliminates the cloth seat and allows for an easier and quicker clean.
The previous chairs in the dining hall were not thrown away but instead transferred to the BASC Banquet Hall.
When spring break arrives, the ice cream and dessert bar will have wooden accents added, which will finish off this round of updates.
Tennant said updates to the plate return are being looked at but nothing has been made official yet.
Jaleel Cowan, a student at CU, said, “I think the additions to the café are great and that it provides more extensive options for a variety of taste buds. It’s awesome.”
Within the last two years, the dining hall has undergone changes two different times, once during Christmas break in 2017 and another time during spring break in 2018.
During the first renovation, new gray paint was added to the walls to brighten the facility and bring the color scheme together. A few months later, the carpet was replaced during spring break. According to Tennant, it is difficult to get into the dining hall to do major jobs until students are gone on breaks, class isn’t in session and camps are not in session.
Campbellsville University is a widely-acclaimed Kentucky-based Christian university with more than 13,000 students offering more than 90 programs of study including Ph.D., master, baccalaureate, associate, pre-professional and certification programs. The university has off-campus centers in Kentucky cities Louisville, Harrodsburg, Somerset, Hodgenville and Liberty with Kentucky instructional sites in Elizabethtown, Owensboro and Summersville. The university also has a full complement of online programs. The website for complete information is campbellsville.edu.