Academic Facilities

Chitkara College of Hotel Management & Catering (CCHMC) boasts of world-class infrastructure, which helps in providing the all-important link between hospitality theory and practice.Academic Blocks

CCHMC has two academic blocks with more than 15 classrooms. These comfortable rooms are equipped with the latest in information and communications technology, and provide an environment that conducive to learning. Lecture halls, tutorial rooms, discussion rooms and seminar halls provide suitable support for academic activity in the blocks.

Quantity Food Kitchen (QFK)

The QFK prepares and mouldes the students to face the challenges of cooking for large groups and catering to the wide variety of people representing different culinary zones of India. In QFK, the students are put on an arduous journey on the Indian spice trail so that justice is done to the various pre-operational methods of a variety of delicacies.

Advanced Training Kitchen (ATK)

Soon after returning from a period of hectic hands-on industrial training in various departments of hotel industry, the trained students of the final year get to unleash their combined skills and knowledge in the ATK. This is where these budding professionals are fine-polished to prove their mettle in the industry, and are trained in the planning and preparation of Indian, Oriental and Western cuisines.

Bakery and Confectionery

The Bakery and Confectionery Department at CCHMC trains the students to become adept in the art of making exotic breads and confectionery items such as puddings, cakes and ice creams.

House Keeping

Housekeeping—the backbone of the hotel industry—is responsible for the cleanliness, maintenance and aesthetic appeal of the industry. Housekeeping engages more manpower—of course, to accomplish its share of countless functions—than is done by the other departments in this industry. The range of skills required of a housekeeper is so extensive that it can be mastered only after several years of on-the-job training.

Therefore, the students are put through practical training in the College’s “Mock- Guest Room ”, or the model guest room. All students are trained in bed-making, cleaning and maintenance of the Guest Room, including the cleanliness of public areas. The art of flower arrangement and interior decoration, which plays an integral part in the hotel industry, is also taught to them. It is a major department that holds a significant sway over the revenue of the hotel. The complex management of guests’ laundry, uniform of all members of the staff and the multitude of linen and guest-room supplies are integral parts of the syllabi.

Front Office

Front office—also known as the heart of the hotel—is the first as well as the last point of contact with the guests. The College laboratory has a well-decorated lobby, reception area and lounge where students are trained in receiving information, billing, guest registration and guest relations. In addition, a lot of emphasis is laid on communication skills, social skills, oratory skills and handling of different type of situations through role-plays, mock reservations, and mock check-in and check-out procedures. Training on the latest systems and softwares is also imparted to students to ensure they excel in the front office department of the service industry.

Computer Centre

The computer laboratory at the College is well-equipped with the latest systems and advanced softwares. Exhaustive collection of books and magazines on computers are available to help the students to keep track of latest trends in the information technology.

Training Restaurant & Mock Bar

Cooking with wine, flaming with brandy and rum are no more an incident but a regular happening here. Getting ready for various occasions from a high-end presidential gathering and more casual fast food service to spirits, champagne and cocktails are part of the daily routine to make the students perfect and smoothen out the rough edge to make them perfect professionals. Here they are trained to understand and perform the fundamentals of service of food and beverages, to pay attention to the needs of guests and learn to deal with various situations through face-to-face encounters during service practice. Both restaurants house a (mock) Bar for training students in the art of conjuring up delicious mocktails, and other concocted beverages.