A real commercial kitchen
Built and licensed to commercial standard, because a certificate earned on home equipment does not open doors.
What is in the room
- Commercial gas range, flat-top, and convection ovens
- Walk-in refrigeration and freezer with logged temperature monitoring
- Three-compartment warewashing and separate handwash stations
- Stainless prep line sized for a full brigade
- Health-department licensed and inspected for commercial food production
What students earn
Food handler certification, hands-on line experience across every station, and a reference from a working chef. Students who finish the pathway leave with a resume that names a real kitchen and a real service.