A Basic Training Kitchen where you learn to make skillful knife cuts and to prepare savory stocks and soups such as perfectly clear consommés, creamy seafood bisques and chilled strawberry soup and to create showpieces such as magnificent ice sculptures, fruit and vegetable carvings, decorative garnishes, specially salads and lavish cold buffets.

A Bakery & Confectionery, filled with the aromas of fresh baked breads. This fully equipped bakery is the laboratory where you learn to create rich Classical breads, patties, Soufflés, Mousse, flaky croissants and an array of tempting pastries.

Advanced Training Kitchen with sophisticated equipment comparable to international standards. The students are trained in various international cuisines and acquainted to the latest trends in preparation and presentation of food.

Advanced Bakery & Confectionery: A advanced Lab where the students will develop the artistic approach towards pastry & Confectionery Arts. The students are trained to make elaborate pastry and Confectionery show pieces, desserts, Butter sculptures, tallow sculptures

Lecture Rooms where you discover the theory and application of culinary science and other topics such as fine wine appreciation and the creative uses of fresh herbs.

A Computer Lab to learn applications of high technology in the workplace for efficiency in accounting, purchasing, inventory and recipe management.

A Culinary Library stocked with industry periodicals, books and videotapes provides you with a research area to study and work on projects.