After being housed in other parts of the city for more than 40 years, new hospitality school facilities are being built for them and their tutors at the student centre in Harbour Tce.
They are expected to be completed in July, in time for the second teaching semester.
Cookery courses began in 1966 in two prefabricated buildings in York Pl, polytechnic chief financial officer and hospitality school manager Philip Cullen said this week.
Classes later expanded to include cafe, bar and restaurant training, and they moved to the Marlow Building in Tennyson St, which had been part of King Edward Technical College.
In 1976, the polytechnic opened New Zealand's first training restaurant, where members of the public could sample students' cookery and hospitality skills.
Work on the student centre began at the end of November and was expected to be completed in mid July, Mr Cullen said.
About 170 hospitality students would move in for the second teaching semester.
Three new kitchens were being built - two training kitchens with work spaces for 32 cookery students, plus a commercial kitchen to service the existing student cafeteria and a new 100-seat training restaurant.
Arrow International project manager Errol Reid said the students would get their first look at the new spaces next week, when they would be taken on guided tours.
Asked what would happen to the Tennyson St premises, Mr Cullen said they would be handed back to the owner, the Ministry of Education.
Centre extension
•Project: $4.2 million project; adding 376sq m to Harbour Tce building; refurbishing existing interior.
•What's being added: Commercial kitchen, two training kitchens, training restaurant and bar, cafeteria preparation area, second commercial cafe, five chiller and freezer rooms, storage areas, student common room, student study area, toilets.
•What's being upgraded: Student cafeteria, office spaces, main foyer, sprinkler and smoke control systems, plumbing, some lighting.
•"Green" features: Energy efficient lighting, occupation sensors for heating and lighting, maximum use of natural light, passive ventilation system in kitchens, use of recycled materials and fittings, including some kitchen appliances.