Students in a food and beverage operations class made charcuterie boards in an inaugural activity in the School of Health & Human Sciences' test kitchen. Photo provided by the School of Health & Human SciencesA new 1,000-square-foot, state-of-the-art teaching kitchen is open in the School of Health & Human Sciences at Indiana University Indianapolis.

Designed as a resource for both the campus and the Indianapolis community, more than 20 IU Indianapolis students developed their food preparation skills in the kitchen’s inaugural activity, held the first week of November.

The kitchen features cold storage, freezers, a dishwasher and six teaching bays, including one that is fully accessible. Each bay has a sink, oven, blender, microwave and KitchenAid mixer, as well as other cooking supplies.

Cheryl Armstrong, an assistant professor in the Department of Nutrition and Dietetics and director of the undergraduate certificate in nutrition program, manages the kitchen.

Armstrong envisions the kitchen as a hub for shared research on campus and aims to foster partnerships beyond experiential learning. Campus and community entities are encouraged to submit proposals to use the kitchen.