Our Laboratory and practice facilities at FTCA are fully equipped to support the practical components of the training programs in the disciplines of Tourism & Culinary Arts, as well as Food Quality Assurance and Safety. The inventory currently comprises 18 units, ranging from fundamental tools (such as electronic scales, ovens, and meat grinders) to specialized equipment (including double-deck electric ovens, proofing cabinets, and industrial mixers).

All laboratories and practice rooms operate under strict internal rules, regulations, and management protocols. 100% of the machinery and equipment are provided with clear operating instructions, undergo periodic maintenance tailored to their technical specifications, and receive timely repairs in the event of a malfunction.