Sinclair Community College culinary labs, located on the fourth floor of building 13, include four kitchen areas.  Each area includes either a six burner stove (2), a four burner stove or a French top stove.  Under each stove is a conventional oven.  There are two double stack convection ovens, a combi oven, a rack oven, and a deck oven (Garland air deck).  All stoves and ovens are gas operated. There is a drawer type broiler, a griddle and two single fryers for common usage. There are two steam kettles (five gallon) and two large volume steam kettles in addition to a double steam cabinet.  Each area has at least one stainless steel table for prep with at least one prep sink and one hand sink.  There are two three-compartment sinks.

Equipment included in kitchens:  two average size food processors, three pasta machines, two induction stoves, one microwave oven, one four slot toaster, a blender and nine five quart “Kitchen Aid” mixers with standards mixing attachments. There are two 12/20 quart mixers, one 30/60 quart mixer and one 12 quart mixer and two industrial can openers available, and an espresso machine along with the standard coffee makers and grinders.