WINE ACADEMY
To train students for Food and Beverage (F&B) Services, the academy has in store a Wine Academy adorned with wine artifacts of the old world to give students an inspirational environment to study in and a fully equipped bar with supporting mobile stations to train student for beverage service and mixology.
ASIAN/WESTERN KITCHEN
Made to simulate real industrial kitchens, the Asian and Western kitchens offer an experiential environment for students and prepare them for the 12-month apprenticeship in both Asian and Western Kitchen of top-notch hotels and restaurants. This makes At-Sunrice students truly competent in Asian and Western Cuisines and sets them up to be a global chef.
COOK CHILL KITCHEN
In the Electrolux Cook Chill Kitchen, one learns the art of cook chill. This is where food is prepared in advance using conventional cooking methods and blast chilled to 1-3 centigrade to retain both its goodness and flavour.
COFFEE/TEA ACADEMY
First in Asia, the academy by Nespresso exposes one to a wholesome education on tea and coffee, from each step of the coffee and tea value chain to the art of making espresso and latte.
OPEN RESTAURANT/DINING
Designed to represent an actual food and beverage outlet setting with all the required facilities such as banquet, dining room, buffet style, eastern and western cuisine service, and an integrated commercial kitchen production facility. The restaurant offers an interactive space for students to bond over meals with fellow classmates as well as chef instructors and staff alike.
LIBRARY
The library is a one-stop location for every student enrolled into At-Sunrice. Apart from providing students with a conducive environment to read and research on projects, it is where our students collect the necessary equipment such as a set of high quality F. Dick knives, chef jackets and shoes.
DELICATESSEN ROOM
Resembling a European Deli – where students learn all about cold cuts, ham, sausages and preservation of olive oil.
PRODUCTION KITCHEN
The heart of At-Sunrice’s daily operation, our production kitchen produces more than 400 meals for our students, faculty and staff daily. Designed to resemble a medium-sized production or banquet kitchen, it is also where our ingredients are stored, in the chillers, freezers or dry stores.
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.
MIELE APPLIANCES
All kitchens are equipped with Miele appliances, with provisions for a full range of proven cooking methods. From top burners and conventional ovens to the latest new steaming technology equipment, students can survey the evolution of kitchen technology.
POGGENPOHL KITCHEN SYSTEMS
As seen in German designed kitchens, Poggenpohl kitchen systems are arranged around a long kitchen island to facilitate student collaboration and efficiency.