I'm a student of architecture and I'm working now on a design of a culinary school. I have some difficulty in creating the programme of the school. I would like to ask you for help. I'd be really happy if you could tell me how the school works, what rooms are essential. What exactly is included in the each of the cooking stations in the classrooms. And also i'm wondering if students have to prepare ingredients themselves or if they for example use carrots which have been sliced before. how do the supplies work: do students receive ingredients from school or do they have to bring some themselves?? I would be extremely happy if you could tell me some comments, observations..
Thank you so much for your help. I appreciate any info you can give me.
Thanks in advance