Beginning in the late 1930s, the kitchen ("Kochküche") was located in a white-plastered building between the church and the women's house on the other side of the historic roll-call area. Prior to this, the kitchen of the institution had been located in the basement of the former monastery church. Since the establishment of the workhouse, male prisoners had been responsible for cooking the meals under the surveillance of a guard. It was mainly the poor from the surrounding rural regions who peeled potatoes and washed vegetables. The ingredients for most of the food that was made here was supplied by the farm that belonged to the institution. However, the food was always strictly rationed and seldom varied.

During the course of World War II, care deteriorated steadily, which was soon followed by hunger. The sparse distribution of food rations also contributed to the lack of solidarity amongst prisoners. Food was handed out by a so-called Kalfaktor, a prisoner entrusted with providing assistance. This individual could ration the portions any way they saw fit. In order to relieve their hunger, prisoner would even search for things to eat in the pig filth. In addition to the agony of their constant hunger, the lack of food together with other circumstances in the camp such as hard labour and surviving in cells that were far too small, led to illness and death for many.

Floor plan of the kitchen (LWV archives, map collection, Nr. 923)