School of Hotel Management & Catering Technology

The Basic Training Kitchen is a foundational lab where students begin their culinary education. This lab introduces students to the basic techniques of cooking, knife skills, and kitchen safety. In this lab, students learn how to prepare simple yet essential dishes, focusing on the development of basic culinary skills such as boiling, frying, sautéing, and grilling.

It also serves as the introductory space for learning about kitchen tools, equipment, and ingredients. The lab is designed to teach students the fundamentals of cooking and food preparation, forming the foundation upon which more advanced culinary techniques and restaurant kitchen operations will be built. Students are encouraged to develop discipline, precision, and creativity in their cooking practices while ensuring hygiene and safety standards are always met.