Foodservice Equipment & Supplies

JUL 2018

Foodservice Equipment & Supplies magazines is an industry resource connecting foodservice operators, equipment and supplies manufacturers and dealers, and facility design consultants.

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Page 69 of 115

68 • FOODSERVICE EQUIPMENT & SUPPLIES • JUNE 2018 functional by design workstation," Oetjen says. "The average teaching kitchen for a class like Culinary Fundamentals will be 600 square feet and allows for individual workspaces roughly 24 by 36 inches, with cutting boards and room for their mise en place. We also have banks of ranges with two students working together to share burners." While many of the CIA's kitchens include specialty sections for instruc- tion in things like meat fabrication and pastry arts, Kari Kinder, manager of equipment and materials, says there's an increasing focus on versatility. "That speaks to design, but even more importantly to equipment," Kinder says. "As we renovate and move forward, all kitchens must now include three key pieces to give us maximum efficiency and versatility: blast chillers, combi ovens and a pressurized skillet or kettle. In addition to these core items, we typically have open-burner ranges, a plancha and pizza oven. With that mix, we can teach the vast majority of the required curriculum." On the design side, Kinder adds that the culinary school's mantra of mise en place — "everything in its place" — is critical. Students and instructors need sufficient and conve- nient access to ingredients and tools at workstations. "And they shouldn't have to waste class time figuring out where things like garbage, foils, wraps and gloves are, or getting to those supplies," Kinder says. "Everything needs to be well organized, easy to get to, and the instructor needs to have a clear line of sight to every station." Design for Flexibility, Adaptability Whether designed to teach advanced culinary techniques to future chefs or cooking basics to college seniors, adaptability represents an important attribute every teaching kitchen should have. To that end, Condenzio and Oetjen advise thinking carefully up front about how the space might be used and what types of programming could be offered. Will it be primarily used for demos? Will programming include hands-on prep and cooking by students, neces- sitating individual or shared cooking stations? Will classes/presentations be televised or recorded? Can the kitchen tap common storage areas, particularly refrigeration, or will its location and programming require dedicated storage and cooler space? "It's a lot easier and less costly to design for these things from the begin- ning than to go back in later and retro- fit to accommodate additional types of programming," Condenzio cautions. That's a lesson that staff at the University of Missouri learned. Its The average kitchen for teaching basic culinary fundamentals at the Culinary Institute of America's New York campus is 600 square feet, where stu- dents share banks of ranges. Photo by Phil Mansfield

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