Baun and Ecolab Theatres (auditoriums and cooking demonstration facilities, also used as lecture halls), and administrative offices. Adjacent to the teaching kitchens is the Margie Schubert Library. Teaching kitchens The teaching kitchens at Greystone are on the third floor of the primary building. The space was designed without interior walls in order to facilitate ease of movement and open exchange of ideas. The kitchens vary from common stainless steel commercial kitchens by using materials including granite, stone, tile, and wood. The kitchens use Bonnet stoves and have a variety of cooking appliances, including rotisseries, appliances for induction cooking, a stone hearth oven, convection ovens, combi steamers, French tops, and numerous large mixers. The baking and pastry kitchen has flecked granite and solid oak tables for pastry and dough preparation. On the first floor, the Viking Teaching Kitchen is designed for 36 to 40 students at a time. Its appliances and equipment were donated by Viking Range Corporation's founders and installed as part of a comprehensive redesign of the building's first floor in 2010. The redesign also involved the completion of a chocolate-making facility and the campus store and Flavor Bar. Restaurants The Gatehouse Restaurant, staffed by the school's degree program students, is a casual restaurant serving contemporary food with local ingredients. The Bakery Café by illy is run by Baking and Pastry Arts Certificate students. The café has sandwiches, salads, soups, and fresh pastries and breads, and also serves coffee, espressos, and teas. Two former restaurants operated at the campus: the Conservatory Restaurant was led by students of the Farm-to-Table concentration in the CIA's bachelor's degree programs. The Wine Spectator Greystone Restaurant (WSGR) was run by students in the associate degree program in culinary arts. The restaurant focused on using local and seasonal ingredients, and the dining room had open cooking stations to give diners a full view of the working kitchen. The WSGR initially served food of the Mediterranean cuisines, and was at first professionally run. Later on, it became fully student-run, however changes in late 2015 led to lunch service staffed by students and dinner service staffed by employees. The restaurants closed around 2016 with the campus' reorganization after purchasing Copia. Residence halls The campus offers housing for 130 students, and has three residence halls: the 18-room Guest House, the 41-room Vineyard Lodge I, and the 30-room Vineyard Lodge II. The residence halls have single, double, and triple-occupancy