LMCST Hotel Management


Basic Training Kitchenimg12_ 4299

Basics of practical cookery with special emphasis on multi-cuisine is taught here to the students. Students are required to practice individual cooking and to familiarize with it to master the art.

Quantity Training Kitchen img12_ 3333

With an emphasis on Indian cuisine, bulk cooking and catering is taught here. Students are given exposure in planning, organizing, leading and controlling of institutional, industrial and function catering.

Advance Training Kitchen img12_ 8920

International cooking is taught in this lab. Modern techniques of cooking and presentation of food coupled with knowledge in hygiene, nutrition, cost control etc., are imparted here. Demonstrations and practicals are carried out with the help of advanced and sophisticated equipments.

Bakery & Confectionary Lab img12_ 4695

Basics of bakery & confectionery is taught along with blending methods of dough, pastries and custard. Students learn to make different types of bread, cakes, pastries, cookies, ice cream, mousses, sugar and chocolate works.