Vocational education has a strategic importance in terms of the functioning of the sectoral and national economy. Operating with the mission of preparing qualified personnel for the food and beverage sector, gastronomy education has responsibility for the development and future of the sector. Education kitchens are one of the expressions under the physical opportunities, which is one of the five dimensions (curriculum, social networks, student and faculty) of gastronomy education quality. In the current gastronomy vocational training system, there is no detailed instructions about the qualifications that the training kitchens should fulfill. This study is about the equipment of gastronomy training kitchens. Hardware is handled with a reasoning/justifying thinking approach. This study aims to prevent unnecessary/inappropriate equipment costs that may arise during the kitchen planning stage, to make students' experiences more qualified and to contribute to the efficient use of public resources. In this study, first of all, resources including international methods and techniques about keeping, preparing, cooking and serving food were scanned. With content analysis, using codes, categories and themes, the job in education kitchens is detailed. Finally the equipment is justified by associating the coded job (action/method/technique) with the equipment that may be required and listed.