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Food Production

Basic Training Kitchen (BTK) The fresher’s are given an in depth theoretical and practical knowledge. In the BTK, the first year students learn the basic culinary art and gear up for further challenges, which they have to face in this field.
Continental cuisines are practiced by the students and thus they get to learn international cooking traits and art.
Advanced Training Kitchen
The ATK is where the budding professionals are fine polished to prove their mettle in the industry. Here students are given training in planning and preparation of Indian, Oriental and Western cuisines.

Quantity Training Kitchen
The QTK prepares and moulds the students to face the challenges of cooking for large groups and catering the wide variety of people representing different culinary zones of India.
In the QTK, the students are put to an arduous journey on the Indian spice trail so that justice is done to the various preparation methods of a variety of delicacies.

Bakery & Confectionary
The Bakery and Confectionery department trains the student in the art of making various types of breads, confectioneries like pudding, cakes, ice creams etc to make them adept in this field.