The kitchen laboratory segregated into five practical areas. The Main Kitchen is used to prepare appetizers (open food), soup and main course. The Pastry Kitchen is used to make desserts (dessert). The Bakery Kitchen is used to make various kinds of bread. The Dish Washing Area is area to clean tableware and other tools. The Serving Area (Cold Kitchen) is to look after sterile food ingredients. The Kitchen Laboratory also provides stove, refrigerator, chillers, mixers and other cooking utensils.