Lab

Institute of Hotel and Catering Management

SRMIHM Labs

Ranked No:1 by several magazines SRMIHM boasts of extraordinary infrastructure. Apart from smart class rooms and audio video rooms SRMIHM also has well equipped kitchen labs.

The college has the following food production labs.

  • Advanced Training Kitchen Lab
  • Quantity Training Kitchen Lab
  • Basic Training Kitchen Lab
  • Bakery lab
  • Confectionery lab

Each of these is well equipped and each one is different from one other regarding the set up and the requirements.

Advanced training kitchen lab or ATK

It has about 20, 2 - range high pressure burners each one with an adjacent work table with an attached sink to it.

Apart from that it has single deck convection oven, a heat miner, a salamander and a blender. This department gives exposure to the final year students about International and Regional Cuisines.

Quantity Training Kitchen Lab or QTK

It has a host of kitchen equipments.

1st QTK is used primarily for cooking food for staff and bulk cooking for festivals and functions.

2nd QTK is used exclusively for second year students' practical where they are trained in Indian regional cuisines.

Apart from regular it has

  • pots & fans
  • handis
  • degchis
  • potato feder
  • grinders
  • tandoori fots
  • Chinese ranges
  • dosa tawas and
  • idli steamers

It has four high pressure burners with team work tables.

Basic Training Kitchen Lab or BTK

It trains the first year students about basic continental and Indian dishes.

Here also the lab is equipped with a blender and a 365 litres double deck refrigerators.

The 1st QTK has 12 tables, each one with four range domestic burner with an adjacent work table with an attached sink.

The 2nd QTK has 20 tables with a four range high pressure burner shared between two work tables each and an adjacent table with sinks along one side of the lab.

Bakery Lab

The first and the third year students are trained in making various types of bakery and confectionery products. The first Bakery lab is primarily used for making bulk orders of Bakery products. The products made in this lab are;

  • Bread rolls
  • Burger buns
  • Hot dogs
  • Pizza bases
  • Sponge cakes
  • Breads
  • Puffs and
  • Breakfast rolls

This lab is equipped with large marble top work tables, triple deck connection oven, bread slicing machine, dough mixer and sponge making machine. It also has a four range high pressure burner and two refrigerators.

Apart from that it has a list of minor equipments composing of

  • Basin
  • ladles
  • whisks
  • palette knives
  • fifing begs
  • cutters
  • aluminum trays
  • baking trays and
  • nozzles.

The second Bakery lab is exclusively used for training the students for their practicals. The first year students are taught basic bakery products whereas the final year students are taught international bakery products and desserts.

This lab also has huge marble-top working tables, a double deck oven, a four range high pressure burner and a refrigerator.

Confectionery Lab

Here the students are trained in making:

  • cakes
  • gateaux
  • marzipan
  • canapes
  • birthday cakes
  • wedding cakes and
  • Small decorative sweet & savory snacks.

This lab is well ventilated and ithas two large washable working tables and a refrigerator. In the labs, the students are taught ice carving, butter sculpture and vegetable fruit carvings.

All the Kitchen labs have safety measures in terms of fire extinguisher and pesto flashes. All labs are well lit and ventilated. A common walk- in cooler is also there. A common microwave oven is also there to be used and all the labs have double deck refrigerators.