The culinary institute is composed of three lowrise volumes articulated around two courtyards. The largest volume contains an institutional dining hall, a traditional kitchen, and a modern kitchen along with surrounding service areas. An outdoor covered rectangular area lies adjacent to the kitchens. A second volume consists of a large classroom, an administration office, and service rooms. The third rectangular volume consists of a large, dining room with a royale alcove. A central service block lies between the two courtyards that separate the dining hall/kitchen area fromt the restaurant. The building is constructed with concrete bearing walls, slabs, and pillars with double brick infill.