Quantity Food Kitchen

The Quantity Food Kitchen (QFK) at CHA Hotel Management College provides hands-on training in large-scale food production and catering. It equips students with essential skills in preparing diverse Indian and international cuisines, focusing on nutrition, menu planning, and efficient kitchen operations.

QFK features commercial kitchen equipment like pulverizers, potato peelers, high-pressure burners, and four-door refrigerators. It operates on a 20-day cyclic menu with both vegetarian and non-vegetarian options, helping students practice consistency and portion control.

Students also gain real-world experience by serving food in the college restaurant and managing catering for themed food festivals and institutional events.

QFK bridges classroom theory with practical application, preparing students for careers in hospitality, institutional catering, and event management. It plays a key role in building industry-ready professionals for the dynamic food and hospitality sector.

Training in Large-Scale Food Production

The primary function of a QFK is to provide students with hands-on experience in preparing and producing food in bulk quantities. This includes learning about recipe scaling, portion control, batch cooking, and efficient use of equipment and ingredients.

Catering and Banquet Operations

QFKs often simulate real-world catering and banquet operations, allowing students to plan, organize, and execute events ranging from small gatherings to large-scale functions. Students learn about menu planning, event coordination, food presentation, and service delivery in a banquet setting.

Quantity Food Kitchen

Training in Large-Scale Food Production

Catering and Banquet Operations

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