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