At over 500 square metres, this is one of the most comprehensive education sector projects by Food Strategy. The project incorporates school tuckshop design, as well as a cafe, and junior hospitality and senior hospitality training kitchens. The project allows students to embrace future opportunities in the hospitality industry. Each area is equipped to suit the needs of everyone in the school community.
Cafe & School Tuckshop Design
A cafe has been introduced into this exciting new space to encourage community integration. Students, staff and parents will be able to interact before and after school. It's equipped with quality appliances to serve the types of food and beverages found in quick service cafes. Alternatively, students can access the dedicated tuckshop, which has also been designed as a ‘quick service’ canteen. This free-flowing space will allow students to breeze in and out, avoiding overcrowding.
All four hospitality areas of the school have been carefully planned to comply with Australia’s Food Safety Standards. Maximising workspace and workflow are equally as important when large numbers of students are involved. Each new section has clearly defined areas for food preparation, cooking, ware washing, refrigeration and storage. Each piece of equipment is strategically placed to ensure all areas are accessible for staff and students.
Training Kitchens Design
Senior students will have the opportunity to complete a Certificate III and IV in Commercial Cookery. These qualifications are highly regarded in the hospitality industry. Upon completion of Certificates III or IV, students will have skills that reflect the role of commercial cooks. They will learn to operate a kitchen independently, using a wide variety of cooking equipment. The senior training kitchen commercial cooking equipment replicates the equipment used in most commercial kitchens. Many aspects of commercial cookery have been incorporated into this space. This ensures the students obtain the experience required to survive in the hospitality industry. The senior students, however, are not the only students to benefit from this new facility.
The junior training kitchen is designed specifically to cater to younger students. Instead of commercial catering equipment, the junior kitchen utilises good quality, domestic equipment. The use of induction cooktops is a prominent feature in this kitchen, as it is a safer alternative for younger children. Every student will have a cooktop and oven at their own individual workstation. The area can accommodate up to 24 students at a time, which maximises hands-on learning opportunities.
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