This foodservice facility is conceived as a purpose-built environment that supports culinary education, industry-focused training, and public-facing window zones within space. The teaching kitchen is designed as flexible, energy efficient commercial grade (ADA) equipment that accommodates both demonstration and collaborative learning. The foodservice layout supports a variety of culinary programs, which stem from basic culinary arts to advanced food, and production techniques. A ceiling suspended audiovisual system to support demonstrations, remote learning, and instructional recording. Adjacent to the teaching kitchen is the servery, which functions as a transitional flexible space for food presentation and meal service. The concession window is designed as a retail-style food and beverage outlet operated by students under supervision. This area trains learners in fast-casual service models, merchandising, and customer service skills in a real-world setting.