BASIC KITCHEN

Basics of practical cookery with an emphasis on various cuisine is taught here to the 1st year students. Students are required to do in divisional cooking to master the art.

QUANTITY KITCHEN

International & bulk cooking is mastered in this lab. Modern techniques of cooking and presentation of food forms coupled with knowledge about hygiene, nutrition ,cost control etc…,are imparted here. Demonstrations and practical are carried out with the help of advanced and sophisticated equipment.

ADVANCE TRAINING KITCHEN

Advance Training Kitchen (ATK) is a kitchen equipped with all modern and advanced equipments in accordance with the advancement in the latest and modern trends in the field of culinary arts. It has all sophisticated and less time consuming equipments for smooth functioning of the kitchen. The students of final year learn the latest trends and technique of modern cuisine, functioning of various equipments, their upkeep and maintenance. It is the well organized and well planned kitchen with all hot and cold equipments. In advance training kitchen all graded and specialty supporting tools are used .The students learn various skills of culinary art and science from all over the world (international cuisine). The modernization and upgradation is done as per the changing trends of the industry.