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