Culinary School

Organization is a crucial element in the design of the teaching kitchens within a culinary school, improving efficiency and productivity. Placement of equipment and aisles should consider what position the equipment needs to be in for student observation and where additional space may be desired for an instructor to stand.

Clear storage with easy access is necessary, while mirrors can be installed above workstations to ensure unobstructed observation of demonstrations. Lockers are also helpful to store personal items and supplies.

Key equipment to support most cooking demonstrations include blast chillers, combi ovens, pressurized skillets/kettles, open burner ranges, plancha, and pizza ovens. 600 - 800 square feet is an adequate space for an effective teaching kitchen, allowing for storage, observation space, and aisles.