A teaching kitchen comprising four student stations and a tutor station together with refrigeration, dry storage and pot-wash areas.
Each student station has a cooking island comprising two four-burner solid-top ranges and two salamander grills. These allow eight students to use each station. Preparation and refrigeration is placed to each side of the cooking island to give students an independent area.
The tutor’s station is similar, with the addition of a combination oven, fryer and griddle. To one side is a teaching area with seating and wall mounted monitor, which is linked to cameras on the tutor’s station.
Bulk storage comprising upright refrigerators and freezers is separated from the main kitchen area by a dwarf wall.
