The Faculty of Hospitality Management and Catering Technology has four kitchen facilities, each of which offer students a different skill set.

Basic Skills Kitchen

The foundation for a culinary career is laid in the Basic Skills Kitchen. 

Here, students master the basics of cooking at their individual workstations and learn their way around a kitchen. Whether it is mastering knife skills, the basics of cooking or a simple everyday dish, it all begins here. 

Particulars of the Facility

Total area of the lab : 1590 sq ft

Advanced Skills Kitchen

Outfitted with modern facilities and equipment, the Advanced Skills Kitchen is where students are clued in to the trends and updates of the international culinary world. 

Moving beyond the basics, students take on the challenge of complex dishes and meals, quickly learning these under the watchful guidance of our experienced teachers. 

Particulars of the Facility

Total area of the lab : 1320 sq ft

Quantity Kitchen

Here, students learn to navigate retaining the taste and flavour of dishes, even as they ramp up its quantity. Students become adept at cooking different cuisines in large quantities for catering operations and banquets.

Particulars of the Facility

Total area of the lab : 1150 sq ft

Studio Kitchen

The state-of-the-art Studio Kitchen is used to conduct research for product development as well as to facilitate experimentation. Students are encouraged to explore new avenues with their culinary skills and to develop the next big creation that will take the culinary world by storm. 

Particulars of the Facility

Total area of the lab : 800 sq ft