Food Production
The Food Production department is the heart of any hospitality institution, playing a vital role in shaping the culinary skills of future chefs and food professionals. At our college, students receive hands-on training through a structured and progressive approach that covers all levels of culinary education.
Through these state-of-the-art kitchens and hands-on exposure, our Food Production program ensures that every student is equipped with the knowledge, confidence, and passion to succeed in the culinary world.
Basic Training Kitchen
Students are introduced to fundamental cooking techniques, knife skills, and food safety standards. This is where they build a strong foundation in both Indian and international cuisines, learning to handle ingredients with precision and care.
Quantity Training Kitchen
Designed to simulate bulk cooking for large-scale catering and banquet operations. Here, they gain experience in meal planning, time management, and the efficient preparation of food in high volumes, a crucial skill for careers in hotels, airlines, and institutional catering.
Bakery and Confectionery
This unit offers specialized training in baking, pastry arts, and dessert creation. From artisan breads to intricate cakes and plated desserts, students learn the science and artistry involved in baking under the guidance of expert faculty
Advanced Learning Kitchen
Creativity meets technique. Students refine their culinary skills, practice menu planning, modern plating styles, and explore global cuisines. This stage emphasizes innovation, presentation, and professionalism—preparing students for the dynamic demands of the food industry.
