Basic Training Kitchen
Here,th students are introduced to the basic principles of cookery and are trained to cook food for 2 portions. The students of the first year degree and diploma get trained in this kitchen and generally the cuisines taught would be French.
Quantity Training Kitchen
Students of the Second year Degree and Diploma are trained in this kitchen. It is here that the students are taught to prepare food in bulk quantities. The cuisine is commonly Indian, though it does concentrate on other global cuisines as well.
Advance Training Kitchen
Students of final year work in this kitchen. Advanced level in cookery is taught and practised here. Cuisines such as Mexican, Chinese, Thai, and Mediterranean are prepared and skills in Ice carving, Vegetable carving, Tallow carving, etc are imparted to the students.
Exclusively for the culinary arts students this kitchen is designed and operated for the express purpose of providing a venue for the presentation and demonstration of International Cuisines, replete with Combi ovens, Griddles, High pressure range, deep fat fryer, Sandwich counter and Refrigerators.
Students in this kitchen are trained to make different varieties of doughs, breads and cakes in their practical hours. Bulk orders of cakes are made by the students and distributed at Christmas time.
This is an air-conditioned facility devoted to training students to make wedding cake decorations, sugar work, chocolates and a host of cold dessert preparations.
Food and Beverage Service
There are two restaurants, which are air-conditioned and have the capacity to train nearly 100 students at any given time. Students are imparted the fundamentals of various restaurant services in the first year and in the second year they are taught about alcoholic beverages and their proper service. In the final year they are instructed on how to manage the restaurant operations.
Here students are trained in direct day- to- day operations of the Housekeeping department which involves the art of bed making, Guest room cleaning; Public area and other types of cleaning. This department also has a practical lab and a laundry for students to learn managing an on- premises laundry. Students are even taught how to balance the needs of guests with concern for the environment.
In this department students are taught to organize, perform and evaluate the front office functions that are critical to the success of a hotel and trained to handle the diverse procedures of front office operations and management.