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Culinary students take General Education courses at the main campus with art and design students. Cooking, sanitation and nutrition classes are held at the nearby satellite location, just one El stop or a ten minute walk from the main building. Opened in January 2000, the Culinary Site includes three newly equipped kitchens, two storage rooms, a 45-seat restaurant (opening April 2001), student lounge, faculty, and administrative offices. The Culinary Site is located at 180 North Wabash and is a satellite location of the main campus.
Kitchen 1
This first floor kitchen is on the ground floor overlooking the busy Wabash Street. It is approximately 1,300 sq ft and is utilized as a baking and Garde Manger (cold food) kitchen. The kitchen’s equipment is comprised of one triple deck oven, one double deck Cleveland combination oven, and three six-burner ranges with convection ovens beneath. There is one deep fryer, one gripp, two proof boxes, one dough sheeter, one dough divider, two floor mixers, six maple wood tables with removable stainless steel tops, one demo table, and one prep table. There is also one freezer and four reach-in refrigerators and all the necessary smallwares.
Kitchen 2
Kitchen two is the À la Carte kitchen and is approximately 1,300 sq ft. It consists of five ranges with six burners each and convection ovens. There is one steamer, one grill, and one fryer. The kitchen also has custom-built refrigeration. There are three reach-in refrigerators and one freezer as well as a dishwasher, three-compartment sink, and a slicing machine. This kitchen also has three stainless steel worktables, a wooden baker’s table and customized tabletops on the kitchen line. This kitchen also has an ice machine and all the necessary smallwares.
Kitchen 3
The third kitchen, which is located on the eighth floor, is approximately 1,400 sq ft. It consists of five ranges with six-burner range tops, with adjoining convection ovens. It also has one steamer, a grill, and a deep fryer. A recent addition has been an infrared grill donated by The Broaster Corporation. This kitchen also has six stainless steel worktables, a demo table with mirror, a chef’s worktable, and three-compartment sink. It has three reach-in refrigerators and one freezer and all of the necessary smallwares.