A
Basic Training Kitchen where
you learn to make skillful knife cuts and to
prepare savory stocks and soups such as perfectly
clear consommés, creamy seafood bisques
and chilled strawberry soup and to create showpieces
such as magnificent ice sculptures, fruit and
vegetable carvings, decorative garnishes, specially
salads and lavish cold buffets.
A
Bakery & Confectionery,
filled with the aromas of fresh baked breads.
This fully equipped bakery is the laboratory
where you learn to create rich Classical breads,
patties, Soufflés, Mousse, flaky croissants
and an array of tempting pastries.
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Quantity
Training Kitchen
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Advanced
Training Kitchen with sophisticated
equipment comparable to international standards.
The students are trained in various international
cuisines and acquainted to the latest trends
in preparation and presentation of food.
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Advanced
Bakery & Confectionery:
A advanced Lab where the students will develop
the artistic approach towards pastry & Confectionery
Arts. The students are trained to make elaborate
pastry and Confectionery show pieces, desserts,
Butter sculptures, tallow sculptures
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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.
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A
Computer Lab to learn applications
of high technology in the workplace for efficiency
in accounting, purchasing, inventory and recipe
management.
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Training
Restaurant
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A
Culinary Library
stocked with industry periodicals, books
and videotapes provides you with a research
area to study and work on projects.
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Audio
Visual Hall
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Research
& Development Kitchen
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Cafeteria
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Model
Guest Bed room
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Hostel
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Library
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House
Keeping Laboratory
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Sports
facilities
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