In designing and equipping a series of inter linked training kitchens for the 2002 new building, a key objective was to reflect the diversity of today’s foodservice industry in a safe, practical, student friendly training environment. The brief was to equip a single building with three 18 student training kitchens including a bakery, two production kitchens and a demonstration kitchen, a central wash up for both crockery and glassware plus a 70 cover multi function restaurant and bar. Thus the kitchens had to encompass everything from classic five star dining to bulk meal production and to include speciality menu styles using woks, tandoor ovens and the latest baking and combination oven technology. Our innovative mobile student stations consisted of gastronorm size sinks with inset cutting boards to enable them to extend the workout area, undercounter three drawer refrigerators to train them on food segregation and either a mobile electric or gas range. All equipment was on quick disconnect hoses to allow for thorough cleaning or for the equipment to be interchangeable. |
