The main purpose of this kitchen is to teach the pupils the skill of cooking. It covers the fundamentals of preparing goods, materials, and equipment. It serves as a bridge between them and aids in the preparation of the other kitchen. For pupils, it serves as a foundation for more advanced instruction.
It gives comprehensive information on the commercial food setup for banquets and catering, which is useful for bulk cooking. It also serves as a springboard for new courses that introduce students to the art and science of cooking, which is a crucial component of successful hospitality operations.
The Advance Training Kitchen (ATK) is a culinary arts facility furnished with the most cutting-edge appliances in line with the most recent developments in the industry. It features every high-tech, time-saving appliance needed for the kitchen to run smoothly. Final-year students study the newest methods and styles in contemporary cooking, as well as how different pieces of equipment operate and need to be maintained. It is the meticulously planned and arranged kitchen complete with all hot and cold appliances. All graded and specialised supporting instruments are employed in the kitchen throughout the advance training.The students study a wide range of culinary science and art techniques from throughout the globe (international cuisine). Modernization and upgrading are carried out in accordance with the shifting trends of the industry.
There is much more to being a baker than just learning how to make bread. A profession in baking and confectionery combines science and creativity. A baker uses his own creativity to add flair to his fundamental baking skills to create a variety of loaves, bread rolls, croissants, buns, pastries, cakes, and savoury treats. In order to become a great confectioner, one must constantly create new recipes. The course will cover fundamentals and teach students how to weigh, measure, mix, divide, and form dough; let the dough rise; bake various bread and confectionary items; and decorate, slice, and package the finished product. Our students have secured well-paying positions as chefs in the bread and confectionery industries both in India and outside.
Completely air-conditioned, large classrooms with the newest instructional resources, network access, and audio-visual equipment for facilitating presentations provide an incredibly engaging learning environment.
Students get instruction in all front office operating areas, including room reservations, registration, guest relations, phones, cashiering, guest accounting, revenue management, etc. The college has installed software that is comparable to what is used in business
Improvement of housekeeping staff's skills through the use of a variety of tools, including maid carts, vacuum cleaners, wringer trolleys and mocks.
The Institute's Training Restaurant is a perfect duplicate of a restaurant at a hotel. The restaurant provides the learner with a realistic experience with all of its fixtures and furniture. Students receive hands-on training in all facets of food and beverage service to ensure they meet international service standards. The students participate in role plays in which they alternate between being the waiter and the visitor. This provides them with the benefit of experience.
Students have access to a fully functional computer lab with internet capabilities that is connected to a network.
There is a well-stocked reference library at the institute. The student has access to the Internet as well.
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