What Makes Our Training Kitchens Industry-Ready?
Inside the Culinary Classrooms of Dr. Narayana Degree College of Hotel Management
When most people think of a kitchen, they think of a place to cook.
But when you step into the training kitchens at Dr. Narayana Degree College of Hotel Management, you’ll realize—it’s not just a kitchen.
It’s a career laboratory.
This is where our students turn from home cooks into professional chefs. From learning how to boil an egg perfectly to plating a gourmet dish, it all begins here. But what exactly makes our training kitchens industry-ready? Let’s lift the lid on the secret recipe.
🔧 1. Designed Like a 5-Star Hotel Kitchen
Our training kitchens are built to mirror real hotel kitchen environments, right from the layout to the equipment.
- Multiple sections like hot range, cold section, bakery, and garde manger
- Professional-grade equipment like combi ovens, salamanders, deep fryers, bain-maries
- Strict hygiene and safety protocols are followed, just like in star hotels
We don’t just train students how to cook, we train them how to work like professionals. That’s the Dr. Narayana difference.
👨🍳 2. Learn from Chefs Who’ve Been in the Heat
Theory is good. But experience? That’s where the real spice is.
Our culinary instructors are not just teachers—they’re chefs who’ve worked in leading hotel kitchens across India and abroad. They know exactly what the industry demands and bring those standards into the classroom.
👨🏫 Live demonstrations
🍛 Feedback on presentation, hygiene, and time management
🍽️ Emphasis on plating and portion control, not just taste
Because in hotel kitchens, every second and every spoon counts.
📚 3. Complete Curriculum – From Local to Global Cuisines
We train students in:
- Indian regional cuisines (South Indian, North Indian, Mughlai, Hyderabadi)
- Continental, Chinese, and Pan-Asian cooking
- Basic bakery and advanced pastry techniques
- Garnishing and fine plating methods
Our aim? Make every student job-ready not just in India, but anywhere in the world.
🧼 4. Focus on Hygiene, Sanitation & Sustainability
In hospitality, cooking is only half the job. Hygiene and cleanliness are non-negotiable. That’s why:
- Students are taught FSSAI guidelines and HACCP practices
- Waste management and sustainability are included in everyday learning
- Kitchen audits and personal grooming checks are regularly done
This attention to detail is why our students get picked by top hotels with zero hesitation.
🧑🍳 5. Real-Time Practice, Real-World Pressure
It’s not just about learning. It’s about doing.
Our students prepare meals for mock events, serve during college festivals, and even manage catering simulations under strict timelines. This hands-on pressure training is what sets them apart in interviews and internships.
“We’ve had recruiters say, ‘Your students are already working like professionals.’ That’s what makes us proud,” says Chef Kiran, Head of Culinary Training.
🏅 Bonus: Our Kitchen = Your Placement Passport
Every hour spent in our training kitchen adds to your resume.
When you walk into an internship interview, your knife skills, hygiene discipline, and plating finesse speak louder than your certificates.
And remember — at Dr. Narayana Degree College, we give you a written job guarantee.
So every recipe you master brings you one step closer to a real career.
🔚 Final Words
At Dr. Narayana Degree College of Hotel Management, we don’t just teach cooking—we build chefs who can run professional kitchens, cruise liners, resorts, and even their own restaurant someday.
So if you’re dreaming of wearing that chef hat and leading a brigade in a 5-star hotel…
it all starts in our training kitchen.
