Dining Rooms Our two Charlotte Campus Dining Rooms are not only spectacular, they’re designed to deliver an integrated curriculum that teaches you the intricacies of front-of-house service and how it relates to back-of-the-house preparation. The contemporary-looking freshman dining room — where you’ll learn the essentials of dining room service — is decorated with modern art and designed with 2 pass-throughs to allow garde manger and pastry students access to set up buffet displays. The sophomore dining room, a subdued but elegant environment, is where you’ll learn classic tableside food preparation and service, as well as the art of cheese and wine service.Garde Manger In our brand new, temperature-controlled lab dedicated to the fine art of garde manger, you’ll learn the skills associated with all facets of cold kitchen preparation. Each workstation is outfitted with an individual low-boy refrigerator beneath the work table. Get hands-on experience with smoking and curing, as well as the time-honored skills of mastering paté, terrine, galantines, chaud-froid, charcouterie and cold sauces, and develop an eye for artistic platter presentations. Hot Kitchens All seven top-of-the-line hot kitchens are designed to deliver different teaching objectives. From labs designed to teach you our hands-on, skills-based curriculum, to an against-the-wall set-up found in many US kitchens, to the two center-island configurations that teach how to master the cooking battery from numerous angles, our hot labs will teach you the flexibility to adapt to any environment. You'll also gain experience in our international cuisine lab that has built-in woks, as well as our hot kitchen used just for teaching classical French cuisine. Like the rest of our Charlotte facilities, all of these hot labs are outfitted with the most modern, brand new commercial equipment available, from the world's leading manufacturers. Soups, Stocks & Sauce Kitchen Here you'll find all the equipment needed to learn the critical foundation skills of sauces and concentrates used throughout your education and culinary career. You'll learn a wide variety of basic to classical sauces — both hot and cold, as well as emulsified sauces, soups, stocks and more. Unlike some other schools where students create and freeze larges batches, the emphasis here is on small, individual batches that emphasize practice and repetition. In addition to honing your knife skills, you'll also learn how to cook with commercial equipment such as tilt skillets, kettles, and even a Chill Blaster, which can freeze large quantities of hot foods in minutes.