Kitchen

The purpose of the kitchen is to prepare and serve nutritious meals to students and staff. It ensures that students have access to balanced, healthy food that supports their physical and mental development, concentration, and overall well-being. The college kitchen serves three meals daily (breakfast, lunch, and supper) for over 1,000 students. It is managed by a Domestic Bursar, supported by three chief cooks, three senior cooks, one cook . The kitchen follows a rotational duty roster and a well-balanced menu to ensure nutritional value.