Welcome to Vaels Hotel and Catering Industrial School - Chennai, Tamil Nadu, India

Food Production: The department is divided into four major food production-training units.

Basic Training Kitchen: Here the students are trained in the basic knowledge of cookery. The students of the first year degree and diploma get the training in this kitchen and generally the cuisine taught would be French.

Quantity Training Kitchen: The students of the second year degree and diploma constitute this kitchen. Here the students are made to do food in bulk quantities. The cuisine is generally Indian even though it does concentrate on all other cuisines.

Advanced Training Kitchen: The students of the final year work in this kitchen. Here all the advanced level in cookery is practiced and taught. Cuisines like Mexican, Chinese, Thai and Ice Carving, Vegetable Carving, Butter Carving, etc., are taught.

Bakery and Confectionery: The students in this kitchen are made to do different varieties of bread, cakes and chocolates in their practical hours.

Food and Beverage Service:
There are two restaurants in the college. They are centrally air-conditioned and have the capacity to train nearly 100 students at any given time. The students are made to practice the fundamentals of various restaurant services in the first year and in the second year, they are taught various specialized services like wine service, cocktail making, liquor service etc. And in the final year, they are taught to manage the restaurant operation in the college second year, they are taught various specialized services like wine service, cocktail making, liquor service etc. And in the final year, they are taught to manage the restaurant operation in the college.

Accommodation Operations:
The college has a single room and a double room similar to the standards of five star deluxe hotels for the students to train in the art of bed making and room cleaning. This department also has a practical lab and a laundry for the students to learn laundry services and flower arrangement.

Front Office:
In this department students are trained to understand, organize, perform and evaluate the front office functions that are critical to the success of a hotel and are made to handle the various procedures of front office operations and management.

Students Dining Hall:
The students dining hall is located on the II floor and covers an extensive area of 4700 sq.ft. which comfortably accommodates the students of the entire college.