Who plans educational kitchens, and what criteria do they use? What distinguishes the planning of educational kitchens from commercial kitchens? How does one navigate the myriad types and models of equipment, which can often be overwhelming? Is there a way to optimize costs (both installation and operational) by minimizing errors in equipment planning? How can the limited physical spaces of educational kitchens be equipped efficiently, effectively, and safely? These are some of the questions this book aims to answer.
Hands-on training in gastronomy education can be quite costly due to the need for a diverse range of equipment in terms of number and model, as well as the continuous supply of materials for each practical lesson. Inadequate equipment and physical space planning that cannot meet the variety and quality of practice and teaching can add inefficiency, low quality, and safety costs to the installation and operational costs. Therefore, making decisions based on justification about all aspects of planning can help control costs.