Food Production Lab

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Basic Training Kitchen

This kitchen is used primarily to introduce the art of cooking to the students. It deals with basic preparation of ingredients, commodities and handling of equipments. It also helps them in preparation of the other kitchen and is a liaison between them.It acts as a base for students leading towards advanced training.

Quantity Training Kitchen

It provides in depth knowledge about the commercial food setup of banquets and catering, used for bulk cooking and is a launching pad for new courses generating familiarity with the art and science of cooking as an essential part of good hospitality operations.

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.

Bakery & Confecitonery

Being a baker is a lot more than just knowing how to bake bread. Bakery and confectionery as a career is both an art and science. A baker makes various kinds of loaves, bread rolls, croissants, buns, pastries, cakes and savories by adding his own innovation to his basic knowledge of baking. To be an excellent confectioner one needs develop new recipes regularly. The course will give a student the basics & teaches how to weigh out and measure ingredients; mix, divide and mould dough, set the dough to rise, bake different bread and confectionery products and how to decorate, slice and wrap the final product. Our students have got lucrative jobs both in India and abroad as chefs in the stream of bakery and confectionery.

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