Carman, Taylor and Thomas dining halls have given their menus a new lease of life.

Following views expressed by students last spring, an Asian cuisine, made-to-order skillets and individual size pizzas have been added to Carman, Taylor and Thomas’ meal options.

“We’re always looking for ways to give students more options,” said Mark Hudson, director of Housing and Dining. “The students tested these items last year and enjoyed them, so we implemented them into our menu this past summer.”

The three new entrees are set up where students can pick their own ingredients and have them cooked how they wish.

In Carman, which offers a rice and noodle bowl, the students choose vegetables to add to the bowl, and the ingredients are stir fried.

Lindsay DiPietro, a sophomore math major, has tried Carman’s Asian cuisine, and highly approves.

“I think the stir fry is terrific,” she said. “It’s a change of pace from normal dorm food, and it’s just as good as China 88.

“Plus, it only costs a meal swipe and is really convenient,” Dipietro added.

Taylor offers the made-to-order skillets, which are a brunch/lunch meal and only served on Saturday and Sunday.

“(The skillets) are really good; they’re a lot better than what they use to have for brunch,” said Claire Masciopinto, a sophomore undecided major. “They usually have another person making them, so the line is a little bit longer, but it’s definitely worth the wait.”

In addition to its late night pizza, Thomas is serving individual size pizzas. The individual pizzas are also made-to-order, and they give students options to different toppings.

“There are a lot of different toppings to choose from, but I usually get pepperoni and black olives,” Masciopinto said. “I like the other late night pizza, but it’s nice to have more options.”

The new additions are paid for from the students’ room and board fees and are a part of the meal plan.

“(Adding new items) is an ongoing process of evaluating what the students say,” Hudson said. “It’s premature to say if we’ll keep these items and what will happen next year.

“I have received a lot of positive feedback about the new items, but more taste testing of new items will go on.”