The Institute operates two restaurants and two table and counter service outlets each equipped with their adjacent kitchens for training purposes.

Two restaurants and a fast-food outlet are situated at the St. George's Bay campus and one fast-food outlet at the Pembroke campus.

Restaurants:
Pembroke Suite - St.George's Bay campus
Vaults - St.George's Bay campus

Table and Counter Service outlets:
Palms - St.George's Bay campus
Mariners - Pembroke campus

The Pembroke Suite is a silver service restaurant overlooking St. George's Bay. Lunch is served to guests on weekdays from Monday to Friday and dinner on Thursday and Friday evenings. All the food preparation and service is done by the students themselves, overseen by their tutors. The same restaurant also supports The St. George's Suite, which is used for workshops and seminars. The Pembroke Suite incorporates a fully stocked bar. Meals are reasonably priced. Male guests are requested to wear a jacket and tie and children under twelve are not allowed. The prices reflect the use of the facility for training purposes.

The Vaults is a training restaurant serviced by first-year students. A three-course lunch is served every day. Members of the public are able to use this facility.

The Mariners Restaurant situated at the Pembroke campus and The Palms situated at St.George's Bay campus offer counter service. They serve fast food items such as pizzas, burgers, salads and pasta to students and staff at reasonable prices. Set lunches to students, lecturers, visitors and groups are also available.

Preparation Kitchens (Demonstration and Individual Kitchens)

The New individual kitchen (NIK) is "a state-of-the-art" eighteen-station laboratory built in 1996 to cater for large groups of students. This facility is also used for Culinary Competitions, and for demonstrations by visiting chefs.

The Demonstration kitchen is used during the first stage of the learning process to develop basic technical skills in cookery and presentation. This facility has an adjacent lecturing theatre where lecturers can demonstrate culinary skills and techniques.

The kitchen areas at the ITS are designated in such a way as to allow food preparation students to carry out their designated duties in the respective sections be it cold section, hot section, pastry and baking section. All the kitchens include the following sections:

• a dry stores section and a fridge/freezer, where all food commodities and perishable items that are collected from the food stores, are stored to be used as required.
• a pantry where provisions and tableware are stored.
• a larder/cold section where the preparation of salads, hors'oeuves, sandwiches, pates and other cold dishes takes place.
• a hot section equipped with a complete cooking range: naked fire, solid tops, griddle, deep fryer, convection oven, salamander grill. which allows the preparation of hot food items in different cooking methods.
• a pastry and baking section equipped with a planatory mixer, a convection oven, a pizza oven and complete pizza unit, a microwave.
• numerous bins which allow the separation of waste by category.

All kitchens are equipped with working tops, wash-hand basins, food preparation sinks, washing-up areas, storage arrangements for large/small utensils and equipment, and first-aid boxes.

The restaurant section allows the food service students to carry out their designated mis-en-place duties. These include the polishing of glasses, cutlery and crockery, table layouts and the training in the type of service to be offered: self service, silver service, plated service, russian service and gueridon service.

Before every practical session in either the restaurant or the kitchen the students and the lecturers meet for a briefing session where the students are assigned different duties which alternate regularly to give students the best possible exposure.

After the practical session in either the restaurant or the kitchen the students and the lecturers meet again for a debriefing session where each and every student will be given feedback on his/her performance.