State Institute of Hotel Managment Catering Technology & Applied Nutrition, Raipur, (C.G)

Proposed Facilities

Food Production Labs
A. BTK (BASIC TRAINING KITCHEN)
The Basic Training Kitchen is to facilitate the students of 1st year B.Sc programme to make known with the basics of food production. Here the students get their introduction to food production with a reward of tasting their own creation. They get to sharpen their basic skills and apply them to more advanced preparations.
B. QFK (QUANTITY FOOD KITCHEN)/ QTK (QUANTITY TRAINING KITCHEN)
In Quantity Food Kitchen, is the largest kitchen of the Institute. The students of 2nd year B.Sc programme acquire the knowledge and skills required to provide to the demand of regional cuisines of India as a cooking practical. In QTK the modules are planned in a manner so that the students could face the challenges of cooking for large groups and catering the wide variety of people representing different culinary zones of India. This kitchen produces meals for hundreds to thousand at a time. This kitchen deals with all the Indian regional dishes as per curriculum of NCHMCT.
C. ATK( ADVANCED TRAINING KITCHEN)
For 3rd Year of B.Sc programme the trained students will get chance to work free and unleash their combined skills and know-how and beat National and International delicacy. It is used for teaching and training of International Cuisines to students such as French, Oriental, Chinese, Thai, Italy, Germany, Spain, Greece, Mexican, Mediterranean etc. The students are trained in right cooking technique, portion control, platter presentation, garnishing and the menu compilation.
The skill and knowledge are improved through the practical classes.
Quantity Training Kitchen
Confectionary and Bakery Lab
Restaurants
a. Basic Training Restaurant
b. Advance Training Restaurant
c. Multipurpose Restaurant / Mess
d. Canteen / Cafeteria


• Accommodation Operation (Housekeeping)
• Front Office
• Computer Lab
• Language Lab
• Audio Visual Lab
• Auditorium
• Hostel for Boys and Girls