RESTAURANT
Designed to represent an actual food and beverage outlet setting—with banquet, dining room, buffet-style service, Eastern and Western cuisine service, and an integrated commercial kitchen production facility—the restaurant provides an interactive 172 m2 space where students can bond over meals with classmates, chef instructors, and staff, accommodating up to 200 participants.
COFFEE/TEA ACADEMY LAB
First in Asia, the academy by Nespresso exposes learners to a wholesome education on tea and coffee, from each step of the value chain to the art of making espresso and latte, offering a 75 m2 training space that can host up to 24 trainees.
WINE ACADEMY LAB
To train students for Food and Beverage (F&B) Services, the academy houses a Wine Academy adorned with old-world wine artifacts to provide an inspirational learning environment, complemented by a fully equipped bar with supporting mobile stations for beverage service and mixology training, comfortably seating 24 trainees within its 75 m2 space.
LE GRUE LAB
Le Grue Lab offers an immersive, hands-on environment for students enrolled in Pastry and Bakery courses. Spanning 85 m², it accommodates 24 trainees and equips them with both foundational and advanced skills in pastry and baking.
PASTRY LAB
Designed specifically for Pastry and Bakery courses, the Pastry Lab provides a practical setting where students can refine professional techniques. The 89 m² facility accommodates 24 trainees for intensive, skill-focused training.
BAKERY LAB
The Bakery Lab focuses on production-based learning for Pastry and Bakery students. Within its 85 m² space, 24 trainees gain real-world baking experience through hands-on practice.
WESTERN KITCHEN LAB
The Western Kitchen caters to Culinary students specializing in Western cuisine. Spanning 89 m² and supporting 24 trainees, it provides a structured environment for mastering Western culinary techniques.
ASIAN KITCHEN LAB
Dedicated to Asian cuisine, the Asian Kitchen supports technique-driven training for Culinary students. Its 83 m² area accommodates 24 trainees for focused, hands-on culinary practice.
Asian / Western Kitchen Lab 1
Designed to bridge Asian and Western culinary instruction, Mix Kitchen 1 provides an experiential environment where up to 24 trainees can engage in hands-on, cross-cultural cooking across an 89 m² training space, equipping them with the skills to excel in both Asian and Western cuisines.
Asian / Western Kitchen Lab 2
Made to simulate real industrial kitchens, the Asian and Western kitchens offer an experiential environment that prepares students for a 6‑month apprenticeship in top-notch hotel and restaurant kitchens, supporting up to 24 trainees across an 89 m2 training area and equipping them to become truly global chefs in both Asian and Western cuisines.
COOKCHILL KITCHEN LAB
In the Electrolux CookChill Kitchen, one learns the art of cook-chill, where food is prepared in advance using conventional cooking methods and blast-chilled to 1–3 degrees centigrade to retain goodness and flavour, with the 50 m2 facility designed to accommodate up to 20 trainees at a time.
MIELE INNOVATION LAB
Equipped with industry-standard Miele appliances, this 50 m² lab supports Culinary, Pastry, and Bakery courses. It accommodates up to12 trainees for practical training and demonstrations or small-group dining.
EASYCHEF LAB (DIY)
An interactive 60 m² training space for Culinary, Pastry, and Bakery courses, equipped with industry-standard appliances. The lab accommodates up to 25 trainees and provides an ideal environment for skill development.
EASYCHEF LAB (MINI)
A hands-on, interactive training space designed to support Culinary, Pastry, and Bakery short courses. Spanning 60 m²,
the lab accommodates up to 32 trainees and provides an ideal environment for skill development using the latest F&B equipment.
MAIN KITCHEN LAB
The heart of At-Sunrice’s daily operation, the production kitchen produces more than 120 meals each day for students, faculty, and staff, and is designed to resemble a medium-sized production or banquet kitchen where ingredients are stored in chillers, freezers, and dry stores, all within an 89 m2 facility that can accommodate up to 24 trainees at a time.
DELICATESSEN LAB
Resembling a European deli where students learn all about cold cuts, ham, sausages, and the preservation of olive oil,
this 42 m2 Delicatessen Room offers an intimate setting for up to 20 trainees.
MEDIA LAB
This modern classroom-style space spans 89 m² and accommodates up to 50 trainees for lectures and presentations.
CLASSROOMS
Classrooms 1 to 4 are fully equipped learning spaces designed for interactive lectures, discussions, and collaborative activities. Classroom 1 measures 31 m² and accommodates 20 trainees, while Classrooms 2, 3, and 4 each measure 42 m² and can host up to 24 trainees.
LIBRARY LOUNGE
The library is a one-stop location for every student enrolled at At-Sunrice, providing a conducive 65 m2 environment for reading and project research, with seating for 32 trainees and facilities for collecting essential equipment such as high-quality knives, chef jackets, and shoes.
E-LEARNING
In the interest of flexible, modern day learning, At-Sunrice also provides an e-learning platform. With its extensive number of cooking demonstrations, this platform allows students to absorb culinary practices from a digital perspective. These new skills are then practised with professional chefs in the At-Sunrice kitchen facilities.