Three new state-of-the-art bake labs and one new multifuntional culinary lab are now open. These labs include a student-run bakery and coffee shop as well as institutional-sized equipment.
Using the latest in European technology, these kitchens have raised the bar in design standards and utilizing energy saving and environmentally friendly technology. Induction cooking, mobile multi-purpose equipment, ventilation ceiling systems, temperature controlled cold storage and wine cellars will all define the great kitchen of tomorrow. The specific characteristics of the induction cooking labs are as follows:
This lab was opened in 2007 and features a modern Ventmaster ceiling system with fans and ducts hidden behind a stainless steel ceiling where grease and bacteria can’t build up. This lab also features four plasma screen TV’s where demonstrations can be projected for easy viewing, television and satellite hook-up allowing for international broadcasting capabilities.
This lab has received some of North America’s most prestigious awards:
Students will have the unique opportunity to practice the fundamentals of deboning, filleting and meat preparations using smoker ovens, charcuterie blenders and butchery equipment.
These multi-purpose labs with movable equipment function to deliver a variety of courses, including: Asian Cuisine, Nutrition, International Cuisines, Seafood and Contemporary Plate Presentation.
In this lab students are exposed to the real life fast paced environment of a working restaurant kitchen. Students rotate through every work station in the kitchen, from hot food to cold food preparation, and from appetizers to desserts.