Kitchen Facilities

The kitchen is where the students’ meals are prepared. The kitchen facilities include induction hobs, steamers, ovens, sterilising cabinets, refrigerators, cooker hoods, water heaters, warming cabinets, blenders, etc. It also provides space for separate storage of different types of food such as beverage storage, dry storage and frozen food storage. The kitchen processes include: receiving food ingredients, dry storage, cold storage, refrigerated storage, preparation, cooking, hot storage, delivery and distribution. Each process requires sufficient working space to handle raw, cooked, clean and unwashed food separately to improve food hygiene and reduce the risk of food contamination.