The project involves the installation of a fully operational containerized commercial kitchen on the campus of St. Anne’s School, aimed at fulfilling the institution’s food service requirements. This containerized kitchen is seamlessly connected to the existing Dunin House through the construction of a newly designed vestibule. To support its operations, natural gas and electrical services will be extended from the current building to the new kitchen facility. Additionally, both the kitchen extension and vestibule have been equipped with public address systems, telephone connectivity, Wi-Fi access, access control mechanisms, and surveillance systems to ensure safety and efficiency. The climate within the vestibule is regulated by a heat pump concealed within the ceiling space, with ductwork extending to diffusers throughout the area to facilitate both heating and cooling as necessary. In addition to the heat pump, the system is enhanced by electric in-floor heating, as well as air curtains situated at each sliding door to further optimize environmental control.