Asalam alakam Maysoon,
I think you need to step back and take a hard look at the curriculum first. Once you understand what courses (classes) will be taught and in what order, you will have an understanding as to what classrooms and practical application areas will be necessary. Remember, there is both "book learning" and "practical practice" in culinary arts.
You also need to know the anticipated number of chefs/instructors as well as the expected student capacity.
In my view, the most difficult part is going to be laying out the practical application areas (kitchens), classrooms, offices, restrooms, etc., are pretty straightforward
In my mind, the WORST way to layout the kitchen(s) is to attempt to design a single kitchen for ALL practical exercises. I think several smaller kitchen(s), customized for what is expected to be taught will be far more useful. Example: A pastry/baking application needs far different equipment and workspace than a stock making application or seafood cooking and so on.
Culinary arts is NOT cooking at home where everything is done in one area. It is a production system with customized work areas designed for limited purposes.