Advanced training kitchen lab or ATK

It has about 20, 2 – range high pressure burners each one with an adjacent work table with an attached sink to it.

Apart from that it has single deck convection oven, a heat miner, a salamander and a blender. This department gives exposure to the final year students about International and Regional Cuisines.

Quantity Training Kitchen Lab or QTK

It has a host of kitchen equipments.

1st QTK is used primarily for cooking food for staff and bulk cooking for festivals and functions.

2nd QTK is used exclusively for second year students’ practical where they are trained in Indian regional cuisines.

Apart from regular it has

Pots & Fans
Handis
Degchis
Potato Peeler
Grinders
Tandoori Pots
Dosa Tawas and
Idli Steamers

It has four high pressure burners with team work tables.
Basic Training Kitchen Lab or BTK

It trains the first year students about basic continental and Indian dishes.

Here also the lab is equipped with a blender and a 365 litres double deck refrigerators.

QTK has 12 tables, each one with two range domestic burner with an adjacent work table.

Bakery Lab

The first and the third year students are trained in making various types of bakery and confectionery products. The first Bakery lab is primarily used for making bulk orders of Bakery products. The products made in this lab are;

Bread rolls
Burger buns
Hot dogs
Pizza bases
Sponge cakes
Breads
Puffs and
Breakfast rolls

This lab is equipped with large marble top work tables, triple deck connection oven, bread slicing machine, dough mixer and sponge making machine. It also has a four range high pressure burner and two refrigerators.

Apart from that it has a list of minor equipments composing of

Basin
Ladles
Whisks
Palette Knives
Piping Begs
Cutters
Aluminum Trays
Baking Trays And
Nozzles.

The second Bakery lab is exclusively used for training the students for their practicals. The first year students are taught basic bakery products whereas the final year students are taught international bakery products and desserts.

This lab also has huge marble-top working tables, a double deck oven, a four range high pressure burner and a refrigerator.

Confectionery Lab

Here the students are trained in making:

Cakes
Gateaux
Marzipan
Canapes
Birthday Cakes
Wedding Cakes And
Small Decorative Sweet & Savory Snacks.

This lab is well ventilated and it has two large washable working tables and a refrigerator. In the labs, the students are taught ice carving, butter sculpture and vegetable fruit carvings.

All the Kitchen labs have safety measures in terms of fire extinguisher and pesto flashes. All labs are well lit and ventilated. A common walk- in cooler is also there. A common microwave oven is also there to be used and all the labs have double deck refrigerators.