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St. Philip's College Library 

MLK Campus: (210) 486-2330
Location: Center for Learning Resources (CLR)

SWC Campus: (210) 486-7023
Location: Building 1-C123

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Artemisia's at SPC

An SPC Dining Experience!

Venture up the stairs in the Campus Center and see what our students are preparing! Make a reservation today!

An SPC Dining Experience

An SPC Dining Experience!

Venture up the stairs in the Campus Center and see what our students are preparing! Make a reservation today!

Cuisine created by students

Check what is cooking at Artemisia's

Various groups of students who collaborate to prepare, coordinate and serve meals of various styles and cuisines... View our menu> 

Artemisia pastry

Connect with Artemisia's at SPC?

Connect with us on Facebook to share your experience dining at Artemisia's. Join us today! 

Welcome to Artemisia's!

Call 210-486-2EAT for more information.

What is Artemisia's at St. Philip's College?

Artemisia's is a classroom-restaurant of the Tourism, Hospitality and Culinary Arts (THCA) department at St. Philip's College. It features various groups of students who collaborate to prepare, coordinate and serve meals of various styles and cuisines. Venture up the stairs in the Campus Center and see what our students are preparing!

More About Artemisia's!

Reserve a seat

Artemisia's - Reservations & Guidelines. Please note the following:

  1. All reservations can be made Monday-Friday by phone call from 8:30 a.m. to 4 p.m. at (210) 486-2328.
  2. Lunch is served on Tuesday's and Thursday's at 11:45 a.m.
  3. To - Go meals will be served on Wednesday's from 4:00 p.m. to 4:15 p.m.
  4. Dinner is served on Thursday's at 6:00 p.m. Friday dinner will be served at 5:30 p.m.
  5. Reservations can be made by individuals, small parties, or groups who wish to book entire room.
  6. Parties arriving late may be refused service.
  7. The price for lunch is $9.00 for individuals or small parties not to exceed 8 people. The price for 9 guests or more is $12.00 for lunch. Dinner is $12.00 per person and includes a beverage. To-Go Dinners are $10.
  8. Payment may be made with cash or check made out to St. Philip’s College. NO CREDIT CARDS ARE ACCEPTED.
  9. Reservations can only be used for that specific meal. They cannot be honored on any other day and no refunds will be given.
  10. Due to unforeseen circumstances seat availability and menu may change with little or no notice.
 
 
 
 

Contact Information

Culinary Services Coordinator:
Keewanee Taylor
ktaylor43@alamo.edu

Location:
MLK Campus
Campus Center (CC) 201

Phone:
210-486-2328

 

Weekly Lunch and Dinner Menu

ARTEMISIA’S SPRING 2015 MENUS

LUNCH: 11:45 AM

TO-GO: 4:00PM - 4:15PM  

 WEDNESDAY/THURSDAY DINNER 6:00PM

FRIDAY DINNER 5:30PM

 

WE WILL BEGIN SERVICE THE WEEK OF FEBRUARY 2-6, 2015

 

WEEK OF FEBRUARY 02-06, 2015 

Tuesday, February 3 –Lunch

Mexican Menu Set

Campechana

Cactus Salad-Ensalada de Nopalitos

Chiles En Nogada

Tomato Essence Rice

Borracho Beans

Corn Tortillas

Mexican Polvorones (Wedding Cake Cookies)

Pumpkin and Leche Quemada Empanadas

   Thursday, February 5- Lunch

Greek Menu Set

Kimadopita (Meat Pies)

Tiropitas

Dolmades (stuffed grape leaves)

Horiatiki (Greek Salad)

Lamb Souvlaki with Yogurt-Garlic Sauce

Bulgar Wheat Pilaf

Spinach Pie

Lavash

Baklava

Kourabiedes

Thursday, February 5 –To-go-dinner

Menu20

Beef Barley Soup

Field Greens and Strawberry Salad

Honey Mint Vinaigrette

Pecan-Crusted Goat Cheese

Citrus Panko Fish

Roasted Red Pepper Sauce

Broccoli Puree

Potato Crisp

Sweet Potato and Rosemary Bread

Applesauce Cake with Caramel Glaze

Thursday, February 5 -Dinner 

Menu20

Beef Barley Soup

Field Greens and Strawberry Salad

Honey Mint Vinaigrette

Pecan-Crusted Goat Cheese

Citrus Panko Fish

Roasted Red Pepper Sauce

Broccoli Puree

Potato Crisp

Sweet Potato and Rosemary Bread

Applesauce Cake with Caramel Glaze

   Friday, February 6-Lunch

MenuSet1

Carrot Dill Soup

Mesclun Salad with Raspberry Vinaigrette

Meatloaf with Mushroom Sauce

Duchess Potatoes

Broccoli with Glazed Pecans and Lemon Zest

Strawberry Napoleon

Soft Yeast Dinner Rolls

  Friday, February 6-Dinner

MenuSet1

Carrot Dill Soup

Mesclun Salad with Raspberry Vinaigrette

Meatloaf with Mushroom Sauce

Duchess Potatoes

Broccoli with Glazed Pecans and Lemon Zest

Strawberry Napoleon

Soft Yeast Dinner Rolls