POMONA, Calif. — Cal Poly Pomona’s Collins College of Hospitality Management is expected to finish its new building on Nov. 4, amounting to a two-year project that began November 2013.
“We’re about 58 percent complete,” said Lea Dopson, Collins College dean and James A. Collins Distinguished Chair.
The structure’s last beam was put into place on Jan. 16 in a beam signing ceremony with University President Soraya Coley, President Emeritus Michael Ortiz, donors, faculty, staff and students.
This building will be the college’s fourth building, and will feature four classrooms, five faculty offices, two group study rooms, a conference room, a student commons area and two courtyards.
“This expansion is really going to give students the opportunity to actually hang out at the college, study in groups, knock out assignments [and do] group projects and stuff at the college,” said Taylor Young, a fourth-year hospitality management student and Associated Students, Inc. Collins College senator.
Young said the building would allow for more classes and opportunities to learn in “smarter classrooms.”
The new classrooms will primarily be used by 60 graduate students in a college of 1300 students total, and will be similar to the college’s Hilton Room, a “flex classroom” with moveable walls and furniture, multiple projectors and whiteboards, smart boards, computers and projection screens that can be operated by iPad and iPhone.
The design facilitates higher quality interactions among students.
The extension will also include faculty offices that would allow faculty to have their own rooms instead of sharing offices. This privacy would allow for one-on-one interaction with students who wish to receive extra help in their studies.
A new, exciting addition to the college will be the Fresh & Ready Foods H-Café where students, faculty and staff can enjoy salads and sandwiches in a grab-and-go medium.
The only other food option up at Collins has been the Restaurant at Kellogg Ranch, which has been taxing on students in terms of waiting time and money. Current Collins students go down the hill and then back up for food, an inconvenience for those who have short breaks in between classes.
“I love the restaurant, but obviously the price range isn’t really student friendly,” said Ma Kyra Uson, a fourth-year hospitality management student.