The academy has seven full fledged training kitchens. The students will rotate in all the seven kitchens before completing the Three Year Program. The kitchens are planned by professional chefs taking into consideration accessibility and the present professional Hotel Kitchens.Pastry and Bakery named after the world famous sugar confectioners Susan and Edward Notter are equipped to the international standards keeping in mind the student needs for skill development. Special equipment has been provided for the students in order to attain desired results in the field of sugar confectionery and Couverture Confectionery. The Academy has a compact 40 cover public restaurant open for lunch on all working days and offers a contemporary classical menu with a'la carte facility. A full fledged display bar has been provided to introduce the student chef to the basic principles of food and beverage service. Keeping in mind the hi-tech approach in the food service operations computer education is imparted to the students throughout the course. Academy has also placed an 80 seated ultra modern audio-visual classroom.
Introduction to Gastronomy
Individual Cruise Galley Kitchen
Ala Carte Kitchen
International plating trends gourment style presentation.
The Indian bounty kitchen.
Faculty having a taste of Indian theme buffet.
Bread Art Lab
Future “Boulanger” (Bakery chef) making international breads.
A Glimpse of Confectionary Arts Lab .
A Well Equipped Larder .
Skill's kitchen (Advanced training kitchen)
Budding Chefs enlighten themselves here at “CYBER WORLD” computer lab.
Audio video class in progress.
Store house of information – ( library)
Chefs enjoy their own creation at students dinning hall.