Infrastructure

To acquaint the students with fundamentals of Food Production, enabling the student to learn the basic process of cooking, mastering the subject of the ingredients used and their importance – Methods of cooking and related terminology.To have professional approach for making international breads. To have knowledge on raising agents, proving time, baking temperatures and glacing of end products. Error & rectification in dough making and after baking. To professionally plate desserts, compound desserts, cakes, gateaux, tarts etc. To further the skills of baking methods and bake various breads with variety of ingredients and also to understand patisserie techniques in relation to cake making.To provide hands on practical training in quantity cooking emphasizing on the mixing & combining of ingredients in right proportions for large quantities, rectification of errors during cooking to avoid wastage and to introduce the students to Indian Regional Cuisines with special emphasis on authenticity, ethnicity and cultural linkages.To emphasize the importance of appearance, garnish, presentation and eye appeal in order to make the food look presentable. Also to acquaint the students to the latest trends in cold kitchen and its importance in gastronomy. Advance cold food presentations with emphasis mainly on presentation and the techniques of making intricate cold presentations.To make elaborate pastry and confectionery show pieces. Students will develop the artistic approach towards pastry and confectionery products and due importance is given to the finishing and eye appeal for presenting plated and whole desserts for both a la carte and buffets.Lecture Rooms where you discover the theory and application of culinary science and other topics such as fine wine appreciation and the creative uses of fresh herbs.A Computer Lab to learn applications of high technology in the workplace for efficiency in accounting, purchasing, inventory and recipe management. Using the internet research to find out and learn about topics related to Food and Service Industry.To understand the role of a front office personnel in a hotel and to perform basic front office task and telephone Etiquette, Conversation and Manners. Taking a reservation on telephone. Guest check in procedure. Providing information.Students will be introduced to classical restaurant service styles, table laying, menu planning and the restaurant operations. To develop the knowledge of various alcoholic beverages, their history, manufacture, classification, storage, mixing and service. To impart menu knowledge in French and service of beverages such as Service of Wines, Beer, Spirits, Liqueurs, Aperitifs and mixed drinks.Area where demonstrations, guest lectures, classes with OHP, students seminars and workshop are conducted. Students are also given coaching on communicational skills by using latest Audio aided techniques. The conference room is equipped with modern audio-video technological facilities. The conference room witnesses the young talent indulge in group discussions, presentations, mock sessions, online seminars etc.Modern cafeteria in the campus provides nutritious food to the students at no extra cost. Special dishes are served to students on special occasions.The students are imparted with practical training in the Model Guest Room. The students are taught the bed making, cleaning and maintenance of the Guest room and cleanliness of public areas. They also learn the art of Flower Arrangement and interior decoration which plays an integral part in the Hotel Industry.Students can opt for on campus hostel facility. The hostel takes care of housekeeping and mess facilities for the students. The food is served keeping in mind the palates of students coming from different communities. Under the care of a resident warden. With comfortable rooms, nutritious food and other requisite facilities, it provides a congenial atmosphere suitable for academics.