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Food Production |
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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.
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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.
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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. |
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