Hope You Don't Mind the Sparkle

Our kitchens are equipped with everything a new, aspiring or experienced culinarian needs to learn and create. 


Culinary Arts Building Dedication

The kitchen spaces at the Culinary Arts Institute feature a wide selection of spaces and the highest-quality equipment. Whether your culinary ambition is to learn, cook, bake, improve your skills, or launch your own culinary enterprise; our kitchens are sure to offer just what you need.  Housed in The Ben and Jane Norton Culinary Arts Center, our dynamic spaces feature:

  • Licensed Kitchen/Production Lab
  • Sage & Seed Restaurant
  • Lobby/Banquet Room
  • Demonstration Kitchen Lab
  • Licensed Bakeshop/Production Lab
  • Licensed Kitchen/Production Lab
  • Classrooms
  • Administration Offices
       

 

Kitchen Lab

Room:  CU 104
Capacity: 20

This large, first-floor kitchen is the main training stage for advanced culinary arts students learning Advanced Food Service Production, Global World Cuisine, Farm to Fork and is transformed into the popular Sage & Seed Restaurant.  The kitchen is built to convert into multiple industry workshop settings and is equipped with top-of-the-line heavy duty cooking equipment.  This space is also primary training kitchen used for the Culinary Arts Institute’s cooking classes for the community.

The Kitchen Lab features:

  • 32 Gas Range Burners
  • 1 Salamander/Broiler
  • 2 Industrial Double Ring Wok Burners
  • 2 Basket 40 Lb. Deep Fryer
  • 1 Cleveland Range Combination Oven/Steamer
  • 32” Charbroiler
  • 3 Convection Ovens
  • 2 Conventional Ovens
  • 1 5 Gallon Stand Mixer
  • 6 – 6 Foot Stainless Steel Workstations
  • Refrigeration & Freezers
  • Rolling Rack Refrigeration
  • 2 Basin Vegetable Wash Sink
  • 3 Basin Pot & Pan Sink
  • Dishwasher And Disposal

CU105 Dining Room

Dining Lab

Room: CU 105
Capacity:  60 Seats

The dining room space is easily transformed to accommodate a variety of seating styles for events ranging from casual to business settings.  The dining lab is transformed during spring semester into the elegant Sage & Seed restaurant where LCCC’s own Culinary Arts Students prepare and serve some of Lorain County’s finest culinary delights.

 


Demonstration Kitchen

Room: CU 106
Capacity:  70 Seats

This spectacular room offers excellent viewing for kitchen demonstrations and is home to the culinary arts program’s televised cooking shows.  The room offers theater seating with station microphones, creating an engaging experience between the presenter and guests or students. 

The Demonstration Kitchen features:

  • 70 Seat Capacity
  • 65” Screen
  • Multiple-Angle Room Cameras
  • Smart Screen Monitor
  • Powerpoint
  • Mini Combination Oven/Steamer
  • 24” Charbroiler
  • 4 Gas Range Burners
  • 2 Basket-12 Lb. Deep Fryer
  • Refrigeration/Freezer
  • Multiple Table Top Kitchen Equipment Capability
  • Vegetable Rinse Sink
  • Private Preparation Room
  • Dishwasher

Bakeshop

Room:  CU 204
Capacity: 20

This state-of-the-art pastry and bakeshop lab is the training kitchen for our Introduction to Baking & Pastry and Advanced Bakeshop courses.  This space is the main stage for all pastry and bake related Culinary Arts Institute courses. The Bakeshop is also a training center for the American Culinary Federation Pastry competitions.

The Bakeshop features:

  • 2 – 45” Video Screen Monitors
  • Multiple-Angle Room Cameras
  • 1 Donut Deep Fryer 40 Lb
  • 1 Ice Cream/Gelato Sani Serve
  • 2-3 Level Gas Deck Ovens With Steam Injection
  • 1 Combotherm Combination Oven
  • 1 – 12 Foot Pastry Sheeter
  • 2 – 5 Gallon Industrial Mixers
  • 2 – 10 Gallon Industrial Mixers
  • 12 Gas Range Burners
  • 2 Convection Ovens
  • Tabletop 5 Qt Mixers
  • Pastry Scales
  • 6 – 6 Ft. Stainless Steel Workstations

Production Kitchen Lab

Room:  CU 205
Capacity: 20

This second floor production kitchen lab is where students begin their foundation training in courses of studies related to Purchasing & Product Identification, Fundamentals of Food Service Production and is also the training kitchen for American Culinary Federation competitions.

The Production Kitchen Lab features:

  • 2 – 45” Video Screen Monitors
  • Multiple Angle Room Cameras
  • 32 Gas Range Burners
  • 1 Salamander/Broiler
  • 24” Charbroiler
  • 1 Alto Sham Combination Oven/Smoker/Steamer
  • 1 Cres-Cor Double Door Cook & Hold
  • 4 Conventional Ovens
  • 1 Convection Oven
  • 25 Gallon Jacket Steamer
  • 25 Gallon Tilt Skillet
  • 2 Basket 40 Lb Deep Fryer
  • Refrigeration & Freezers
  • Rolling Rack Refrigeration
  • 6 – 6 Foot Stainless Steel Workstations
  • 2 Basin Vegetable Sink
  • 3 Basin Pot & Pan Sink
  • Dishwasher

 Additional Available Spaces

Administrative Office Spaces

  • 12-Seat Board Room
  • 4-Computer Workstation

Business-Related Rooms

  • 32-Seat Capacity
  • 12‘ Dry Erase Wallboard
  • Smart Screen Monitor
  • Overhead Projection

Consultation and Rental Opportunities

Our team of culinary experts are also available to help you plan a custom kitchen build-out for your new or existing culinary business and can offer our kitchens as rental space while you plan and build your next adventure.

Contact our team to get started today. 

Visit Us

Find Your Culinary Adventure

Culinary Arts Institute

Ben & Jane Norton Culinary Arts Center
1005 N. Abbe Rd.
Elyria, OH 44035
(440) 366-4100

Hours

M-F 8:30 am to 5 pm
Sat. Closed
Sun. Closed

Contact Culinary Arts Institute