Training Kitchens

DEPARTMENT OF GASTRONOMY AND CULINARY ARTS INFRASTRUCTURE AND PRACTICE KITCHENS

INTRODUCTORY INFORMATION

Physical Facilities

• 2 practical training laboratories (kitchens) designed for individual student training
• 1 à la carte restaurant kitchen and 1 training restaurant with a capacity of 40 guests
• 1 pastry kitchen
• Male/female student changing rooms/restrooms and a CCTV-monitored locker room
• Dry food and equipment storage rooms
• +4°C and -18°C cold storage rooms

Technological Facilities

• Computers in all kitchens and access to audiovisual course materials via smart boards
• Access to recorded lectures on Blackboard through Panopto

Kitchen Facilities

MB 201 (Pastry Kitchen)

• Professional marble kitchen workstations with a capacity of 16, allowing each student to work individually
• Lainox combi steam ovens
• Induction cooktops
• KitchenAid stand mixers and attachments for various applications
• 1 commercial kitchen refrigerator
• 1 commercial kitchen freezer
• 1 blast chiller
• 1 microwave oven
• 1 ice machine
• All preparation, cooking, and presentation tools required in a professional pastry kitchen (baking molds, chocolate preparation/tempering equipment, sugar decoration tools, and bread/cake/pastry preparation equipment, etc.)
• Handwashing and dishwashing areas

MB 202 (Practical Training Laboratory)

• Professional kitchen workstations with gas cooktops and a capacity of 18, allowing each student to work individually
• Rational combi steam ovens
• 1 commercial kitchen refrigerator
• 1 commercial kitchen freezer
• 1 griddle
• 1 deep fryer
• 1 ice machine
• All preparation tools and equipment required in professional kitchens (pans, pots, Gastronorm containers, cutting boards, countertop appliances such as Thermomix, KitchenAid, Pacojet, Vitamix, sous vide equipment, vacuum sealer, dehydrator, smoking gun, etc.)
• Handwashing and dishwashing areas

MB 203 (Practical Training Laboratory)

• Professional kitchen workstations with induction cooktops and a capacity of 18, allowing each student to work individually
• Professional gas cooktops for shared use
• Rational and Lainox combi steam ovens
• 1 salamander broiler
• 1 griddle
• 1 deep fryer
• 1 commercial kitchen refrigerator
• 1 commercial kitchen freezer
• 1 ice machine
• 1 marble worktop
• Undercounter refrigerators
• All preparation tools and equipment required in professional kitchens (pans, pots, Gastronorm containers, cutting boards, countertop appliances such as Thermomix, KitchenAid, Pacojet, Vitamix, sous vide equipment, vacuum sealer, dehydrator, smoking gun, etc.)
• 1 commercial kitchen dishwasher
• Handwashing and dishwashing areas

MB 204 (Practice Kitchen and Restaurant)

• Professional kitchen layout and workstations suitable for à la carte restaurant service
• 1 training restaurant with a capacity of 40 guests
• Restaurant service equipment and utensils
• Professional gas cooktops for shared use
• Rational combi steam ovens
• 1 griddle
• 1 deep fryer
• 1 salamander broiler
• 1 marble worktop
• 1 commercial kitchen refrigerator
• 1 commercial kitchen freezer
• 1 plate-warming cabinet
• 1 blast chiller
• All preparation tools and equipment required in professional kitchens (pans, pots, Gastronorm containers, cutting boards, countertop appliances such as Thermomix, KitchenAid, Pacojet, Vitamix, sous vide equipment, vacuum sealer, dehydrator, smoking gun, etc.)
• 1 commercial kitchen dishwasher
• Handwashing and dishwashing areas