Bakery and Confectionery

This section of the kitchen takes care of all Baking and Confectionary as per the syllabus. Here students can make their own recipes, which will help them to prepare a creative product while doing specialization in it. Products like Breads, Cakes, Pastries, Cookies, Chocolate, Desserts and Pudding

Training Kitchen / Kitchen Lab

Here the students are taught about the basics of cooking as well as the quantity food production, cold kitchen and advance level of cooking. The training kitchen is broadly classified in three broad categories:-
1. Basic Training Kitchen (BTK)
2. Quantity Training Kitchen (QTK)
3. Advance Training Kitchen (ATK)

This section plays an important role, and requires lots of creative ideas to work in. All these qualities are considered while designing the practical, like:-
1. Preparation of the authentic recipes.
2. Making a scientific approach towards the recipes.
3. Practical taken by the experts of the field.
4. Special workshops are conducted by the Chefs working in the industry.
5. Improves the plate presentation skills.
6. Food tasting.
7. Time management qualities.
8. Working in team.
9. Exploring creativity of students.
10. Fusion cuisine.


We have classrooms which provide comfortable learning where pedagogy is already being set, which is the balance of theory and practical. To improve the skills of student’s case studies from the industry, Assignments, projects, debates, Role play, Elocution are included. A spacious classroom with latest technology helps to improve learning atmosphere of class. Field work and guest lecture are also done, so that students have the latest updates of the industry.

Computer Lab

The computer lab provides students hands on experience with various software. High speed internet access is also provided. Students get aware of the basic of computers which plays an important role in their carrier in this competitive industry. The student will be exposed to the industry specific software and its uses in solving the problem arises during the operations in front of the management.

Front Office Lab

This lab is similar to the Front Office in a hotel. Here student can expertise in welcoming of guest, reservation, Check-in, check-out, Luggage handling, complaint handling, guest relation, billing. Here emphasis is given on the communication skills, situation handling and case studies. All the work is taken care by using latest Front Office software.
Hands on practice are done on reception area, which is the first point of contact with the Guest, and tells the importance of guest relation.

Housekeeping Lab

The housekeeping lab includes the linen room, Laundry, store room for cleaning agents, Pantry for storing and issuing all the items require for the guest room. All of these help students to gain the skills required for managing the department. Here they are also trained in laundry service (like washing, drying, ironing, stain removal etc.), use of chemical and other cleaning agents.

Training Bar

The practical session are conducted as per the standards followed in the industry. Bar tending activities like making drinks, cocktails, mocktails, shakes, smoothes, serving them at correct temperature, creating own recipes of drinks are conducted.
This is the section where the guest directly interacts, so special emphasis is given on:-
1. Service Etiquettes
2. Guest relation
3. Situation handling
4. Billing
5. Order taking
6. Presentation skills

Training Guest Room

It is the mock guest room like the same as in star categories hotels. The lab has following skills to perform:-
1. Training in bed making,
2. Room cleaning,
3. Situation handling
4. Managerial skills
5. Organizing skills

Training Restaurant

Students are improving their skills on types of service. It resembles the real restaurant in star categorised hotel.
Special emphasis is given on:-
1. Cover layout
2. Buffet Layout
3. Types of Menu
4. Various skill require or food service
5. Guest relations
6. Gueridon service