Commercial kitchen
Core cooking capacity for daily meal service.
Infrastructure
Infrastructure requirements
Centres need enough space for kitchen operations, dining, classroom activity and hygiene — subject to local suitability and programme approval.
Where a premises is not already available, the indicative requirement is approximately 2,500–3,000 sq. ft.
Required spaces
Food storage
Dry and refrigerated storage as required.
Preparation area
Clean space for cutting, washing produce and mise en place.
Cooking area
Stoves, vessels and safe heat/ventilation arrangements.
Washing area
Utensil and vessel washing with drainage hygiene.
Dining area
Seating for children to eat with dignity.
Classroom / activity area
Space for non-formal education and group sessions.
Hygiene facilities
Handwashing and toilets appropriate for children.
Staff area
Basic space for coordinators and kitchen team.
Basic safety arrangements
Fire safety, secure access and child-safe layout.
Kitchen layout and equipment detail continue on the Kitchen & Equipment page.