Students of the Kanakuk Institute eat meals in a family-style dining hall. Hortencia Miranda, the Kanakuk Institute‚Äôs personal chef, prepares eight hot meals each week. Lunch is served Monday through Thursday after class and dinner is served Monday, Tuesday and Thursday nights. Breakfast items, including cereal, yogurt, and a belgian waffle maker, are available seven days a week in addition to Friday’s hot breakfast. Students have access to refrigerators where snack foods and leftovers are available 24 hours a day and to a freezer where they can keep personal frozen items as well. Students also have access to small kitchen appliances including a griddle, waffle maker, panini press, microwave, coffee pot and toaster oven.girls_night_2_2