Diploma in Food Production Kitchen

Basic Training Kitchen (BTK): The Freshers are given an indepth theoretical and practical knowledge. In the BTK the First year students learn the basic culinary art and gear up for further challenges, which they have to face in this field. Continental cuisines are practiced by the students and thus they get to learn International cooking traits and art.

Quantity Training Kitchen (QTK):The QTK prepares and modules the students to face the challenges of cooking for large groups and catering the wide variety of people representing different culinary zones of India. In the QTK the students are put on an arduous journey on the Indian spice trail so that justice is done to the various preparational methods of variety of delicacies.

Advanced Training Kitchen (ATK): The ATK is where the Budding professionals are finely polished to prove their mettle in the Industry. Here students are given training in planning and preparation of Indian, Oriental and Western Cuisines.