Lourdes Matha Institute of Hotel Management and Catering Technology

Hotel Management College
Basic Training Kitchen


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


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


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 & Confectionery


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.