Institute is well equipped to impart culinary skills amongst the students. Basic Training Kitchen (B.T.K.) is providing base to the fresh inspirant of the graduation course. Quantity Training Kitchen (Q.T.K.) is used for inputs on the bulk cooking processes using different regional Indian cuisines as base for 2nd year students and the Advance Training Kitchen (A.T.K.) is being used to further inhance the culinary skills and International cuisine is used to facilitate the same.
Bakery & Confectionary facility is available in all the kitchens and a separate bakery Lab is also available for hands on practices demonstrations.
Institute has state-of-the-art Research Kitchen dedicated to innovations in the area of Food Production.
Institute of Hotel Management, Catering & Nutrition