Food Production is a department which is involved in preparation of food. A process, in which raw materials are cooked, combined and transformed to make a dish. The scope of Food Production has been widening at a faster pace in India as well as Abroad.
A Chef is involved from purchasing to deciding the menu, supervising the kitchen, maintaining the quality of food, sanitation standards, and coming up with new dishes. The Food Production department comprises the main kitchen, banquet kitchen, soup section, pantry section, pastry section, baking & confectionery section, and vegetable section. Sections may vary based on the scale and star category of a hotel or hospitality establishment.
A Chef does more than cooking and has to handle many responsibilities. Being a Chef requires great experience and a flair for cooking. A Chef is responsible for overseeing subordinates and the work they do. Chef is responsible for menu planning and menu engineering and special dishes to be added from time to time. He/she is also responsible for creating recipes, indenting and costing. A Chef supervises the purchasing, preparation of food, organization of kitchen, equipment required in the kitchen, recruitment of staff, maintaining the cleanliness and inspecting the quality of raw materials to be used in cooking; at the same time be aware of safety standards.
Promotion from a junior Chef to a head chef may take years and is competitive, but if you have that extra edge and are focused, one could be a famous Chef at a young age. Pursuing a career as a Chef is challenging, exciting and rewarding at the same time.
Food production department is an important operational department in the hospitality industry. Here the students will learn more about cooking skills. It is the art of cooking food and making food look more attractive by using different types of ingredients which are edible. It is one of the main revenue generating departments in the hospitality sector.
The Basic Training kitchen provides formal introduction to cooking. This is where students gain knowledge of basic cooking with the help of different types in cooking methods
Here the students will learn making the Indian dishes and their presentation. And also menu planning, different regional dishes and its specialty.
The institute has a spacious LIBRARY in an independent. First Floor accommodates Circulation Books, Newspapers, Reference Books, and so on. It has modern infrastructure with a reading capacity. Every faculty/student entering into the library has to put of the manual gate register, which is mandatory for check in and checkout of library users. It offers a fully integrated and dynamic environment for conducting academic and research activities. Multiple copies ensure that resources are easily available in Reference Section and Stack Area as well. Library is Wi-Fi enabled and under CCTV surveillance.
Books will be issued on presentation of the library card along with the ID card. Students are instructed to check the books while borrowing and they will be responsible for any type of damage or mutilation noticed at the time of return.
Materials borrowed should be returned on or before the due date stamped, if returned late overdue fine will be charged for the delayed period.
If the books are lost, then the borrower shall replace the books of the same edition or latest edition or pay double cost of the book after getting permission from the librarian.
Each student shall obtain No dues certificate from the library after returning all the books issued, surrendering the borrower’s cards and after paying outstanding dues, if any.
Students are require to handle the books/ Journal very carefully; marking with pencil , writing or highlighting , tearing the pages or mutilating the same in any other way will be viewed very seriously. In such case reader shall be held responsible unless these are brought to the notice of the library staff at the time of issue.
This section has Encyclopedia, dictionaries, Textbooks Reference books etc. which are only available for reference. User can make use of these resources.
In these section journals, general magazines and news letter are available. They are arranged alphabetically. The latest issues are displayed on display rack and other previous issues are arranged in the drawer. Bound volumes of periodicals are arranged in rack alphabetically and are meat only for reference within the library.
