BASIC TRAINING KITCHEN (BKT)
BTK is a Basic Training Kitchen as the name itself indicates that this kitchen is for beginners of first year students. This course is designed to provide a basic understanding of kitchen (food-production) in the hospitality industry. Students will be able to understand, organize, and perform the various functions that are critical to the success of a hotel. They are trained in the preparation of different kinds of food with presentation, along with technical knowledge and competencies with proper mindset. The fresher’s are given an in-depth theoretical and practical knowledge and are exposed to the working conditions of a kitchen for the first time and learn the basic concepts here.
In the BTK the 1st year students learn the basic culinary art and gear up for further challenges, which they have to face in hospitality field. They learnt about different basic continental and Indian cuisines which are practiced.
We strengthen the student’s knowledge in an utmost way. As food is the part of our life not only the learning of methods will be better but it will lead the student to fit into professional way. After completion of course they will get lots of opportunities in different sectors as Hotel, cruise, hospitals, Airline etc. This course will enable a student in preparing varieties of foods. The learning will also help them in personal grooming and skill development. It imparts the basic knowledge about cookery. It equips the students with the basic skill of menu planning in quality cooking. It teaches about the principles of basic continental cookery of different continents.
The Institute gives individual attention to the students while conducting practical with necessary arrangements. Here they can learn about the preparation of basic masalas & gravies, sauces, stocks, soups and their accompaniment, salads and garnishes with proper presentation. To acquaint the students with fundamentals of food-production, enabling the student to learn the basic process of cooking, mastering the subject of the ingredients used and their importance – Methods of cooking and related terminology etc.
Tourism is the second fastest growing industry in India, after e-commerce. India with its rich heritage, culture & natural resources is an ideal tourist locale. So the growth in tourism is directly related to growth in the Hotel Industry. Hotel Industry requires trained hotel professionals which comes through the different hotel management colleges. We are developing competent hotel professionals to occupy various positions in the hotel industry. IHM GANGTOK believes in excellence. It has constantly strives to provide the best of the training to the students through the well qualified competent team of faculties.
In BTK …
Highly qualified and competent teaching staff with rich industrial and academic experience.
We train the students about basic cuts of vegetables and meat.
Value-addition classes such as Vegetable carving, fruit carving etc is done.
Active practical classes to the students which shapes students knowledge, skills and personality required to be a global hospitality profession.
BTK is a large well ventilated kitchen equipped with a large number of gas ranges including wash basin, cooking utensils and different kind of modern machines provided.
They also learn about the use and preparation of different soups and stocks, salads with various main courses.
They learnt about the different garnishes and presentation too.
They learn about cleaning and hygiene maintenance also.
QUANTITY TRAINING KITCHEN (QTK)
QTK is known as Quantity Training Kitchen. This is the largest kitchen of this institute, is meant for the second year degree students for cooking practical. The QTK prepares and modules the students to face the challenges of cooking for large groups and catering the wide variety of people representing different culinary zones of India. No doubts this kitchen produces meals for hundreds to thousand at one go due to its state of the art infrastructure. It is newly renovated and equipped with all modern kitchen gadgets.
This kitchen deals with all the Indian regional dishes as per curriculum of National council. Every day a set of regional dishes are prepared by the students under the supervision and guidance of the senior faculty and technically qualified assistants. A day’s menu consists of appetizer, rice preparation, Indian bread along with accompaniments, and sweet dishes too. Emphasis is given to the development of trainee students including leadership grooming, team management, physical fitness, hygiene, food presentation, portioning control & garnishing etc. Theme food preparation as well as the various food festival presentations is done in this kitchen. At the end of the routine preparation, all foods are served in a buffet to all the students. Tandoor and bulk cooking is given importance in this kitchen.
ADVANCE TRAINING KITCHEN (ATK)
ATK stands for Advance Training Kitchen meant for final year students. It is used for teaching and training of International Cuisines to students such as French, Oriental, Chinese, Thai, Italian, 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.
After passing this course, food Production graduates are assigned as Kitchen Management Trainee(KMT) or Management Trainee(MT) level. The practical skills make the students in developing confidence and handling all the kitchen related jobs in a proper manner. The college is providing the quality teaching to the students with well qualified faculties. Occasional theme lunch, cold buffet and salad carvings are being practiced here from time to time.
IHM has specialized kitchen for Diploma student with capacity of 40 students at time. Kitchen is equipped with fixed and movable kitchen equipment along with Gas ranges and tandoor facility and other essential kitchen equipment for diploma student which make works easy. Here Diploma student learn basic of Indian cuisine under guidance of specialized faculty and supporting staff.
BAKERY & CONFECTIONERY
This department is responsible for making all bread products pastry product, cakes and biscuit which are commonly used in hotels. as bakery department has two sections hot and cold we teaches both the section to our student. in cold section we teach cold desserts and in hot dessert we teach bread and hot soufflé .
Bakery I is basic training bakery for 1st year student where student go through basic preparation of bread making , cookies , cake , and icing , marzipan ,student also learn to work with modern equipment bakery .
Bakery II- it is advance training bakery for 3rd year student where student learn to prepare advance bakery product and work with advance technology used in.
BASIC TRAINING RESTAURANT
It is a training restaurant for 1st year and Diploma students. Student learn the basic service techniques, etiquette and manners required in any hospitality unit. Types of cutleries, crockery, napkin folds, glassware’s, types of services, etc. are taught during 1st and 2nd semester. Same is executed during the lunch hours by serving in the restaurant under the supervision of senior students. The Basic Training Restaurant helps in exchange of knowledge and skills.
ADVANCE TRAINING RESTAURANT
It is a training restaurant for the 2nd year and 3rd year students. The students learn how to handle a complaint and serve food to the guest. They practice the same by serving food to the staff members and guests during lunch hours. Students also learn various methods and technique of preparation of Cocktail and Mock-tail along with gridiron trolley service (Flambe service in front of guest).
Housekeeping is an operational department in a hotel, which is responsible for cleanliness, maintenance, aesthetic upkeep of rooms, public area, back area and surroundings. A hotel survives on the sale of room, food, beverages and other minor services such as the laundry, health club, spa and so on. Room revenue always gives more than of 50% of total sales. Thus, major part of the hotel’s margin of profit comes from the room sales, because a room once made can be sold over and over again. The effort that housekeeping department makes in giving a guest a desirable room has a direct bearing on the guest’s experience in a hotel. The housekeeping department not only upkeep the guestroom on a timely basis , but also cleans and maintains all the public areas of the hotel so that the property can be attractive as the day it opened for business. Housekeeping, thus, has a major role that contributes in a big way towards the overall reputation of the property.
Get In Touch with Us
Institute of Hotel Management
Catering Technology & Applied Nutrition
Sajong, Rumtek Gangtok, Sikkim
9434045415 , 9434103689
Affiliations & Recognitions
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