The Food Production Lab is a fully equipped training kitchen where students learn the art and science of cooking, including Indian, continental, and international cuisines. The lab contains cooking ranges, ovens, steamers, fryers, kitchen utensils, knives, and modern cooking appliances.
Purpose:
To provide practical training in food preparation, cooking techniques, menu planning, and kitchen safety, enabling students to gain professional culinary skills.
Activities / Training Includes:
Basic and advanced cooking techniques (boiling, grilling, roasting, frying, steaming).
Preparation of soups, sauces, main courses, and accompaniments.
Indian regional cuisines and international cuisines.
Nutritional planning and portion control.
Kitchen hygiene, safety, and sanitation practices.
Menu planning for restaurants and events.
Demonstrations of modern cooking equipment and techniques.