Dedicated to students pursuing their bachelor’s degree in culinary arts and food service management, the kitchen facilities in the Robert Nograd Center for Bachelor Degree Studies makes this lab by far one of the most modern kitchens in the country. This kitchen facility includes: full field induction technology to combination cookers that combine dry and convection heat with steam or just steam, a pressurized tilting skillet allows you to braise 100 portions of meet in under 20 minutes and cooks 200 portions of rice in less than 7 minutes, pasta cooker that regulates the water and it’s starch content to best cook your pasta, self cleaning dishwashing technology and computerized HACCP management system and blast chiller that can freeze a gallon of boiling water in less than 30 minute to a solid block of ice as well as mobile kitchen with self contained exhaust and infrared cook tops and a cold warm plate. The dining room has a comprehensive IT setup and enables students to do Internet research on site or show their presentations in front of their class.