Infrastructure

Kitchen

BASIC TRAINING KITCHEN

The first year students are introduced to the world of culinary art in the basic training kitchen. They get familiar with the various kitchen equipment and are shown the intricate cutting methods to begin with. They then learn basic Regional, National & International cuisines. There are two BTKs which train the 1st Years Students.


QUANTITY TRAINING KITCHEN

The Quantity Training Kitchen is mainly the training ground for the 2nd year students who develop into making various Regional and National Delicacies along with a few International Cuisines. The two QTKs cater to an average of 500 students on a daily basis. Heavy-duty equipment facilitates bulk cooking including a tandoor to enable barbecue menu items.


ADVANCED TRAINING KITCHEN

At the two Advanced Training Kitchens 3rd year students prepare different International Cuisines. It is mainly for Speciality cooking. 20 well equipped workstations with modern culinary equipment further facilitate every student to practice individually.



LA PATTISSERIE

This is an outlet to help and develop the students in their skill in making confectionery, which supplements any meal to raise its value. To keep pace with the increasing number of students, we have set up an additional bakery - cum - pattisserie to enable the students to develop their skills in making confectionery.


THE GARDE MANGER

It is a special cold room for preparation of cold cuts and salads.

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