A model layout of hospitality training kitchen, showing preparation, cooking, storage, dishwashing, and safety areas with proper equipment placement

Reflection

Designing a workshop layout helped me understand the importance of organization, safety, and workflow in a professional kitchen. Each section-from preparation to cooking, storage, and dishwashing-is strategically arranged to reduce congestion and promote efficiency. The inclusion of safety facilities such as Fire extinguisher and first ais kit ensures compliance with health and safety standards. This experience has improved my ability to plan, manage, and visualize a functional training environment that prepares learners for real-world hospitality operations.

Explanation of the Workshop Layout (Kitchen Unit)

The layout is designed to represent a training kitchen for hospitality students, ensuring proper workflow from preparation to cooking, serving, and cleaning.

1. Entrance Area

Positioned at the bottom center for easy access.

Next to the entrance is a counter/pass station, where prepared meals are placed before serving or assessment.

2. Preparation Area (Left Side)

Chopping Tables: Long stainless steel tables for vegetable, meat, and dough preparation.

Sink: Located near the prep tables for washing produce and maintaining hygiene.

Storage Shelves: Above/around the sink for storing cleaning detergents and utensils.

3. Cooking Area (Center Wall)

Cooking Range/Stove: Main cooking unit with multiple burners for practical training.

Ovens: Placed beside the stove for baking and roasting.

Fryer/Griddle (implied): Often set near the stove for frying/grilling exercises.

Work Table/Island: Positioned in the center for plating, demonstrations, and extra preparation space.

4. Cold & Dry Storage (Back Right Corner)

Refrigerator & Freezer Units: For storing perishable foods like meat, dairy, and vegetables.

Walk-in Fridge: Large capacity cold storage for bulk training supplies.

Pantry Shelves: For dry goods such as flour, rice, spices, and cereals.

Utensil Racks: Organized storage for pots, pans, and knives.

5. Dish-washing & Waste Area (Right Side, near entrance)

Dish-washing Sink: A 3-compartment sink for washing, rinsing, and sanitizing.

Drying Rack: Next to the sink for air-drying washed utensils.

Waste Bins: For proper disposal of food waste, plastics, and general waste.

6. Safety & Utility

Fire Extinguisher: Located near the prep area/entrance for quick access.

First Aid Kit: Wall-mounted near the dish-washing area in case of cuts or burns.

Workflow Justification

1. Entrance → Instruction → Prep → Cooking → Service → Cleaning.

2. The design ensures smooth movement of students, reducing congestion.

3. Placement of safety equipment (fire extinguisher, first aid) ensures compliance with occupational health & safety.

4. Cold and dry storage are grouped together for efficiency.