by admin | May 12, 2022 | Department of Culinary Arts
What is Culinary Art? With growing career opportunities booming in the job market, culinary education has seen tremendous growth in recent years. The current trend has witnessed a large section of millennials chasing the dream of becoming a world-class chef or running... by admin | May 10, 2022 | Department of Culinary Arts
The knowledge attained at culinary school is like your passport, it helps you get recognized wherever you want to go in this world. Culinary schools emphasize on learning food art which is a unique fusion of culture, food, modernization, and innovation and has changed... 
by admin | Jun 12, 2021 | Department of Hotel Management and Catering Technology, Guest Lectures, Workshops and Events
The webinar on ‘Chefpreneur’ was conducted on the 11th of June, 2021. This webinar was organized by the Department of Hotel Management, Faculty of Hotel Management, Culinary Arts, Aviation and De-novo courses, Dr. M.G.R. Educational and Research Institute (Deemed to... 
by admin | May 26, 2020 | Department of Culinary Arts, Department of Hotel Management and Catering Technology
Zucchini deserves our apology We’ve called it bland, watery, mushy, slimy, worthless. We’ve said that the only good thing about it is that it’s abundant and cheap—always around but never what you want. Sorry, zucchini. It’s not you—well, it kind of is you—it’s mostly... 
by admin | May 26, 2020 | Department of Culinary Arts, Department of Hotel Management and Catering Technology
Onion – TT & IFCA White? Yellow? Red? Which type of onion is the right one to use for what? Allow us to explain. We love the fact that there are different types of onions out there because each has its own special qualities a distinct onion personality, if...