Basic Training Kitchen (BTK)
A foundational facility designed to introduce beginners to the fundamentals of cooking and culinary skills.
Key Features:
- Hands-on training sessions
- Practical demonstrations
- Experimentation with various cooking techniques
Quantity Training Kitchen (QTK)
A state-of-the-art kitchen designed for bulk cooking scenarios and industry-level training.
Students acquire:
- Knowledge of Indian Regional Cuisine
- Skills to explore diverse food varieties
- Opportunities for creative implementation
Advanced Training Kitchen (ATK)
A specialized kitchen for final-year students focusing on international cuisines and advanced techniques.
Features:
- Modern equipment meeting industry standards
- International cuisine specialization
- Creative plating techniques
Larder and Cold Room Section
Specialized section for cold preparations and force meat training.
Training Areas:
- Sausage preparation
- Cold salad creation
- Galantine, pate, and terrine production
Bakery & Confectionery
State-of-the-art facility equipped with modern machinery for comprehensive bakery training.
Equipment:
- Three Tier Oven
- Proving Chamber
- Bread Slicing Machine
- Mixers
Training Areas:
- Essential bakery products
- Desserts
- Bread preparation
- Pastry-making
Mock Bar Training Facility
Fully-equipped facility for comprehensive training in bar management and mixology.
Training Focus:
- Bar management
- Bar tendering skills
- Preparing cocktails and mocktails
Basic Training Restaurant (BTR)
24-cover restaurant designed for fundamental Food & Beverage Service training.
Equipment:
- Cutlery, crockery, and glassware
- Trolleys and plate warmers
- Specialized training equipment
Training Areas:
- Food & Beverage service
- Table service styles
- Service etiquettes
- Service standards
Advanced Training Restaurant (ATR)
40-seater fine dining facility for advanced service training.
Features:
- Formal fine dining setting
- Modern equipment and amenities
- Professional service standards
Dining Hall
Communal space for practical training in bulk food service and dining etiquettes.
Training Areas:
- Dining etiquettes
- Food service techniques
- Buffet service fundamentals
- Quantity food service
Front Office Lab
State-of-the-art facility for front office operations training.
Skills Development:
- Guest handling and interaction
- Reservations and check-out procedures
- Communication and social skills
- Professional ethics
Housekeeping Lab
Cutting-edge facility with three themed training rooms for practical housekeeping training.
Training Areas:
- Bed making and room preparation
- Interior decoration
- Linen management
- Flower arrangement
Laundry Facility
Well-equipped facility for practical training in laundry operations.
Services:
- Linen processing
- Laundry operations management
- Practical training
Computer Lab
Modern facility for computer applications training in hospitality.
Training Areas:
- Microsoft Office applications
- Presentation creation
- Visual aids design
- Recipe documentation
Library Facility
Well-stocked library supporting academic excellence.
Features:
- Latest publications
- Ample seating capacity
- Extensive resource collection
Audio-Visual Rooms
Three fully-equipped rooms for immersive learning experiences.
Utilization:
- Enhanced learning and self-study
- Webinars and workshops
- Guest lectures
- Peer-to-peer learning