Basic Training Kitchen(BTK)
The students build their foundations of culinary skills (Food Production) in the Basic Training Kitchen
Advanced Training Kitchen(ATK):
This is the Speciality Kitchen for the Third Year Students, focusing on enhancing their technical skills in international cuisines.
Quantity Training Kitchen(QTK):
This training kitchen prepares the Second Year Students for catering to a large number of people. The students get familiar with the concepts of bulk cooking mainly Indian along with a few International Cuisines as well.
Students learn the art of patisserie here. This enables students to develop fine skills in making confectionery.
Training Resturant and Bar:
The Training Restaurant is well equipped with glassware, tableware and other sophisticated equipment required for quality services.
Front Office Training Laboratory:
This area is specifically designed to replicate the lobby of a hostel. Students learn the systematic methods ofreservation, registration, telephones, assigning of rooms and coordinating with other departments.
The Housekeeping Department consists of a Guest Room with well designed interiors, a mock housekeeping laboratory equipped with washing machines, other equipments and cleaning agents, which enables students to get the right feel of the department.