Food production is a major department in the hospitality industry. In this candidates can excel by learning various aspects of food production such as preparation techniques, cooking methods, kitchen management, food cost control, etc. The chef is the backbone of the food and beverage department. The professional has the responsibility of preparing food for all specialty restaurants along with performing some other duties such as deciding the menu, maintaining the quality of food, supervising the kitchen, and so on.
Both lab work and theoretical exposure are provided to students.