The Basic Training Kitchen Lays Down The Foundation Stone For Young Dynamic Hospitality Students To Become Chefs. They Are Introduced To The Art And Science Of Cooking And Are Familiarised With The Basic Rules And Regulations Of Kitchen Operations. This practical lab helps them to Explore Their Culinary Skills through Hands on Training and Practical Demonstrations. THE KITCHEN Is Well Equipped With The MODERN Equipments WHICH Match The Standards Of The PROFESSIONAL Kitchens. It Acts As A Training Kitchen For The Students Of First Year Which Helps Them To Understand The Basics Of Food Production. Theoretical As Well As Practical Knowledge Is Imparted To The Students Through The Concept Of Mise En Place (French For “Put In Place”).BTK Inculcates The Spirit Of Cooperation And Teamwork In Students Which Is Necessary In The Strenuous Environment Of The Food Production Department. The Students Here Are Nurtured By Their Supervising Chef And Work Under His Aegis.