After mastering the basics the students moves onto the specialization of cooking : ATK (Advanced Training Kitchen) as the name suggests it is basically a kitchen which trains students in modern and world cuisines. The trained students with basic skills of food production are taught. Well designed and well equipped laid infrastructure to cater to the international standards of hospitality industry, The menu ranges from French, Chinese, mediteranian, and other international cuisine like Spanish, Italian, German and Scotish. The basic idea is to induce more confidence and knowledge of international delicacies around the globe. The combined menu’s are such designed to test the basic cooking skills and to focus more on aesthetic appeal of the food on the plate and to provide experience of a taste journey to the students and diners. The sophisticated use of international ingredients are put to test and students are expected to whip up delectable recipes. The labs are such designed to support the infrastructure for existing menu and styles of cooking to be used in the menu.
In ATK students are expected to serve the prepared food every day in the dining room to give first hand experiences and situations of real world catering environment, and by this the trained students gets more confidence and zeal to perform well in coming future. The students are also motivated to practice right ethics of culinary world and to develop entrepreneur skills during the training. The first hand experience of ATK provide the stage for the final year students who are going to pass out and face the challenges of the hospitality world.