COVID-19 Information

Reduced Dining Service hours in affect. Learn more about disease prevention protocols below.


Employee Resources Related to Corornavirus

Customer Information Related to Coronavirus


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COVID-19 Information

During this rapidly evolving COVID-19 situation, BASC is working closely with the College to assess the needs of campus. We are also monitoring guidance from government health officials to ensure that we provide a safe environment for our team members and customers. 

Service Hours

Brockway Dining Hall is open for service for the campus community serving brunch/lunch and dinner. Visit our locations and hours page for up-to-date hours. Hours are subject to change.

Disease Prevention Protocols

Effective immediately, Dining Services is implementing extra disease prevention protocols including:

  • the elimination of all self-service
  • offering only single-use wrapped silverware in the dining hall
  • limiting the number of customers in the dining spaces at one time
  • offering take out only
  • increasing sanitation of frequently touched surfaces 

In an effort to maintain social distancing in Brockway, the doors on the west side of the buildiing will be the only available entrance. Customers will enter the building one at a time and follow the green tape marks on the floor spaced 6 feet apart as a guide for how to navigate the dining hall and maintain social distancing.


Please continue to practice the recommendations from the CDC regarding preventing the spread of germs. Visit and (new window) for more information. Specifically, please remember to practice proper hand washing, avoid touching your face, disinfect commonly touched items and surfaces frequently, avoid close contact with people who are sick, and stay home when you are sick.

Elimination of Straws

With the support and collaboration of many sustainability-minded students, Dining Services has eliminated plastic straws in the dining halls. Beginning fall 2019, all straws will be eliminated in our campus eateries. Strawless cup lids will be available in our cafes for those on the go. This initiative is part of our continued commitment to environmental sustainability. Students who require a straw may obtain a paper one from the cashier.  


Download the new GET app and manage your accounts, order food, and more, from the palm of your hand!

Get Started!

  1. Once you have a meal plan, Dining Dollars, or Easy Money account set up with the BASC Business Office, go to to manage your accounts from your desktop.
  2. To manage your accounts from your smartphone, download the GET app from the Android or Apple store, managed by CBORD Group, Inc.
  3. Simply sign in using your NET ID and password and use it to add money to your accounts, manage your accounts (meal plan, Dining Dollar, and/or Easy Money), view locations, check your balances, view what meal plan you’re on, deactivate or reactivate your Eagle One ID Card if you lose it, and order food online from our most popular retail location - TRAX!


Best of the Best Campus Chefs

February 2020

Four campus chefs will compete for the title of "The best of the best of the best Campus Chef" award the week of February 24. Who knows which chef will come out on top, but one thing is certain - our customers will be the big winners! Check out the schedule below and come try free samples, vote for your favorite, and cheer on your favorite campus chef!


Monday, February 24, noon - 1:30 pm
union Fireside lounge 

Chef Sean Foley (Garnishes) versus Chef Cody Butlin (Brockway Dining Hall) preparing their best vegetarian "ramen" bowls with zoodles. 


The winner is: Chef Sean Foley with his veggie zoodles with seasoned vegetables and red miso broth! 

Wednesday, February 26, Noon - 1:30 pm
union fireside lounge

Chef Jeffrie Pack (Harrison Dining Hall) versus Chef Tricia Hillman (Bakery) preparing their best stuffed baked paccheri pasta.


The winner is: Chef Tricia Hillman with her chicken "enchilada" stuffed paccheri! 


Friday, february 28, noon - 1:30 pm
union Fireside lounge 

Chef Sean Foley and Chef Tricia Hillman will go head-to-head to create the best dessert featuring Nutella as the main ingredient. Who will claim the winning trophy? 

Congratulations to our Best of the Best Campus Chefs Winner Tricia Hillman! Chef Hillman won with her Nutella Concord!


Check out last year's compeition:

Plant-Based Culinary Training


Humane Society - Forward Thinking Training

In partnership with the Humane Society, BASC chefs participated in a plant-based cooking class to spark creativity and inspiration for new recipes.

Check out what recipes our chefs learned during this hands-on training: