The 15,000-square-foot (1,400 m²) teaching kitchens at Greystone are on the third floor of the primary building.
The space was designed without interior walls in order to facilitate ease of movement and open exchange of ideas.
The kitchens vary from common stainless steel commercial kitchens by using materials including granite, stone, tile, and wood.
The kitchens use Bonnet stoves and have a variety of cooking appliances, including rotisseries, appliances for induction cooking, a stone hearth oven, convection ovens, combi steamers, French tops, and numerous large mixers.
The baking and pastry kitchen has 16-foot (4.9 m) flecked granite and solid oak tables for pastry and dough preparation.

On the first floor, the 5,000-square-foot (460 m²) Viking Teaching Kitchen is designed for 36 to 40 students at a time.
Its appliances and equipment were donated by Viking Range Corporation's founders and installed as part of a comprehensive redesign of the building's first floor in 2010.
The redesign also involved the completion of a chocolate-making facility and the campus store and Flavor Bar.
The 15,000-square-foot (1,400 m²) teaching kitchens at Greystone are on the third floor of the primary building. The space was designed without interior walls in order to facilitate ease of movement and open exchange of ideas. The kitchens vary from common stainless steel commercial kitchens by using materials including granite, stone, tile, and wood. The kitchens use Bonnet stoves and have a variety of cooking appliances, including rotisseries, appliances for induction cooking, a stone hearth oven, convection ovens, combi steamers, French tops, and numerous large mixers. The baking and pastry kitchen has 16-foot (4.9 m) flecked granite and solid oak tables for pastry and dough preparation.
On the first floor, the 5,000-square-foot (460 m²) Viking Teaching Kitchen is designed for 36 to 40 students at a time. Its appliances and equipment were donated by Viking Range Corporation's founders and installed as part of a comprehensive redesign of the building's first floor in 2010. The redesign also involved the completion of a chocolate-making facility and the campus store and Flavor Bar.
The Culinary Institute of America at Greystone