Monroe Culinary Arts classes are held in the Culinary Arts Center (CAC), which was designed jointly by the faculty - all accomplished chefs - and with architect Susan Doban.  The CAC opened in October, 2006 on the New Rochelle Campus. 

Perhaps the most state-of-the-art culinary instructional facility in Metropolitan New York, the CAC was designed specifically for Monroe College students.  Its design emphasizes the notion of small classes with individualized instruction.  The CAC houses four kitchen labs, including  two à la carte, one banquet, and one baking and pastry kitchen outfitted with Jade commercial ranges, induction cook tops, and combination-oven/steamers that allow chefs to steam, poach, roast, broil, bake and "rethermalize" food simultaneously. 

Instead of segmented classroom space, the CAC has open space, much like the facilities in large food production facilities or hotels, which makes for a more realistic work environment.

The CAC includes large windows and custom-designed electric lighting which helps students understand the nuances of colors and texture and how prepared food should look to the guests in the front of the house.  As a result students can attend to the preparation with greater detail that isn't available with standard fluorescent lighting.