QFK operates on a scale that prepares students to tackle the challenges of cooking for sizable gatherings and diverse palates, a crucial skill in the hospitality industry. The modules are meticulously planned, aligning with the curriculum set by NCHMCT, encompassing a vast array of Indian regional dishes. Students delve into hands-on experiences, preparing meals for hundreds to thousands of individuals at a time, preparing them for the realities of mass-scale food production. This kitchen instills competence and confidence in students to cater to the rich and varied gastronomic traditions of India, nurturing their potential to become adept culinary professionals.
Years of Glory
Books in Library