Food Production & Patisserie It is said that we eat with our eyes, nose, mouth (tongue) and stomach, and a chef has to not only make the food edible, but he has to take care of the eye-appeal and gastronomic values of each item. This department deals with the preparation, production and presentation of foods from different cuisines from all over the world. Knowledge of the multitude of ingredients used to prepare items from different cuisines, their nutritional values, effects of different cooking methods of each ingredient – all are discussed in details in the classes.
Each student is given ample opportunity to apply the knowledge and transfer it to multi-dimensional skill in preparing and presenting a large cross-section of Indian and internal cuisines in the practical sessions. Layout of kitchens and the allied sections, the vast range of tools and equipment, costing and budgeting of the food and overheads, etc. are also taught in details with the students handling real-life case studies. Creativity takes a front seat in the working of this department.
Students who aspire to develop as Chefs are encouraged to display their skills in ice-carving, butter-sculpture, sugar craft, designer bread-making, etc. during the several Food Festivals and functions (theme lunch/dinner, etc.) held every year. The Institute has five large kitchens equipped with all that match the standards of the industry. One ultramodern bakery and one self-dependent Confectionary are open to the students to hone their skills in the science and art of patisserie.