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About the CSC

The Culinary Support Center is Brigham Young University's very own food processing facility. This state-of-the-art facility provides products for dining locations across campus.

Food is produced around the clock to ensure the highest quality is delivered to customers each day. Being responsible for all on campus food means feeding more than 40,000 people each day.
We use the most advanced machines to complete all orders; each day more than 200 different products are manufactured around the clock to feed more than 40,000 daily customers.
Making all of the products in one place has allowed for consistency and the perfecting of our recipes. From BYU’s famous mint brownies to your favorite ice creams, you’ll love it every time.
We ensure that all of the waste is properly handled and repurposed when possible. For example, our food scraps are composted and then used as topsoil around campus.
With three full time specialty chefs, we strive to reach the highest quality in both food products and delivered goods. We believe in the BYU brand and its high quality mark.
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BYU Dining Services nourishes the campus community in a spirit of hospitality which supports learning, enhances community, and builds character.
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BYU donut -BYU Dining Mission Statement
John McDonald
BYU’s Executive Chef, John McDonald, arrived at the Brigham Young University with over 25 years of professional culinary experience. Educated at the Chef School at Western Culinary Institute in Portland, Oregon, Chef John’s career path included employment at the Radisson Hotel in Park City, Fort Douglas Country Club, Utah State University, and Willow Creek Country Club in Salt Lake City. He also owned a personal catering and chef business before arriving at BYU. Chef John achieved his CEC certification through the American Culinary Federation.
John McDonald
Executive Chef
Fernanda Dutra
Before BYU, Fernanda was the Executive Pastry Chef for ten years at the Grand America Hotel. At this Five Diamond hotel, she catered high-profile events for celebrities, presidents, professional athletes, religious authorities, and foreign dignitaries. As a Certified Executive Pastry Chef, she now brings her world-class quality pastries to BYU’s campus. On any given day, you will find her leading one of the largest bakery productions in a University setting, filling our campus with everything from French-themed desserts to the freshest baked goods
Fernanda Dutra
Executive Pastry Chef
Alan Larson
Alan Larson
Business Operations Manager
Job Rodriguez
Job Rodriguez
General Manager
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Square Foot Facility
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Different Products
The Evolution of Ice Cream

Ice cream has always been a big part of the BYU experience. The Culinary Support Center manufactures over 175,000 gallons of ice cream a year. Since 1949, we’ve created new flavors with everything from the timeless classic of Graham Canyon to speciality flavors like Blue Goggles.

See our flavor history below as the BYU ice cream has evolved.
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ice cream
A Football Tradition

The CougarTail made its debut in 2006, and is currently the most popular item at concessions. With each home game, over 7,000 CougarTails are sold.

Even the making of the CougarTail is a special process. With it’s own dedicated team, CougarTails are made right before kickoff.
A Ward Favorite

The famous mint brownies were invented by Myrle Cloward in the early 1960s and have been expertly crafted by our pasty chefs ever since. You’ll find them at every ward opening social and even on the shelves of our grocery stores.

BYU typically makes over 200 dozen brownies each day!
Frequently Asked Questions

BYU Culinary Support Center
1085 700 East, Brigham Young University
Provo, Utah 84602

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