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A live-style restaurant setup for table service, guest handling, dining etiquette, and front-of-house practice.
Foundation kitchen space for core culinary skills, hygiene, equipment use, and basic food preparation.
Compact production kitchen for disciplined workflow, coordination, and efficient food preparation practice.
A simulated front office environment for reception, guest communication, reservations, and professional service.
Academic learning space for theory classes, briefings, demonstrations, and hospitality-focused discussions.
Digital learning facility supporting research, assignments, presentations, and hospitality technology skills.
Specialized lab for chocolate handling, moulding, finishing, decoration, and confectionery practice.
Campus dining facility that supports student life and offers exposure to day-to-day food service operations.
Multimedia hall for presentations, seminars, demonstrations, and audio-visual learning sessions.
Focused kitchen workspace for cooking to order, station discipline, plating, and coordinated service practice.
Advanced culinary training space for professional methods, teamwork, production flow, and presentation.
Dedicated bakery and pastry lab for breads, desserts, doughs, creams, finishing, and recipe precision.
Housekeeping training room for bed making, guest-room setup, inspection, and presentation standards.
Additional guest-room setup facility for practical housekeeping routines, linen handling, and guest readiness.
Production kitchen for bulk preparation, planning, coordination, hygiene, and service consistency.
Specialized bakery and confectionery facility for decoration, finishing, batch consistency, and creative practice.