First, an upscale facility will exhibit gourmet cuisine, tapping into the upper limits of creative interpretation in food, beverage, service, and ambiance. Students will be exposed to the pressures of timing and artistic design for the discriminating palates of a demanding clientele. Next, a grille room will provide a warm, crisp dining experience for the modest, yet insistent, diner. All of the upscale components exist. But in a more forgiving setting.
Students are under the supervision of instructors.
In addition to these three restaurant components. As a result, the Institute establishes a complete interactive communicative conduit with the student body from the entire hierarchy and divisional arms. All instructors have been certified and trained in all aspects of the culinary arts.