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2 LITERATURE STUDY 2.1 CULINARY INSTITUTE

The study and training of cooking in a professional kitchen involve the understanding of a variety of skills. The institution would be provided with a wide spectrum of spaces to serve each of the subjects. The spaces allocated for the curriculum can be segregated into the following functions: Teaching kitchens:

Skills kitchen – Provided with individual working stations for training purposes. They can be divided into: - Basic training kitchen - Bakery and Confectionary - Quantity training kitchen - Advanced training kitchen - Bread Art - Cruise Gallery

A-la-Carte Kitchen – Acting as professional kitchen for the students to get an understanding of the functioning of a real-time working kitchen.

Demo kitchen – A lecture hall provided with a kitchen station, outfitted with suitable visual and audio equipment for demonstration purposes, open to the public. Academic Spaces:

Classrooms

Library and Computer Lab Administrative:

To include faculty offices, operation office for restaurant, conference room, and support space.

Restaurant:

Full Commercial Kitchen - For daily operations of the restaurant at evenings and weekends. To include all services neceforaoperateration such as dishwashing and prep areas.

Dining Room - Tables and seating to support formal dining. To include necessary wait stations and host areas. Hostel:

Hostel facilities for boys and girls

Supporting spaces like sports. Other:

Student lounge

Cafeteria Supporting spaces: Cold storage, Dry storage, Restrooms The following norms have been acquired from the National Council of Hotel management.

Figure 7 Kitchen (source: Bucataria unui restaurant de succes (ziare.com))