Course. B.

sc in fashion Designing
Infrastructure Required
Pattern Making and Grading Lab:
In this lab, the student learns how they can i ndependentl y create patterns for different kinds of
garments in common use. It provi des the students with hands-on experi ence whil e nurturing thei r
creati vi ty for fashi on desi gning. The beauti ful mannequins and dress forms provi de physical form
and shape to the creations. Facili ties in the lab incl udes: (a) Pattern Making tables (b) Dress
forms (c)Mannequins
CAPITAL REQUIREMENTS
Cost of mannequins 8000*5= 40000
Cost of pattern making tables 4000*20 =80000
Total 1,20,000
Garment Construction Lab:
The garment construction ski lls of the student are developed and honed to industry standards in
this lab. The lab is equipped with the world's best brand of i ndustry-grade stitching and speci al
machinery. The student is allotted extensi ve machine hours so that the student devel ops
confi dence and expertise in the operation of al l of the machi nes
CAPITAL REQUIREMENTS
Cost of sewing machine 900*15=13500
Interlocking machinery 3000*2=6000
Embroidery machine 6000*4=24000
Total 43500
Textile Lab:
Texti le is the base of any design fi eld, be i t fashi on or lifestyl e accessory desi gn and so constitutes
an important part of Design Col l ege. The lab is equipped wi th state of the art faci lities wi th looms
for weavi ng, dyeing and printing and fabric testing equipments. Lab also provides the ICT facil ity
and desi gning on textile desi gn softwares.
Computer Lab:
Today technology pl ays a vi tal role in evol ving, researching and in maki ng a documentati on. To
keep the students updated and to fulfil this requi rement SFI has established a highl y sophisticated
equipped lab with all the latest software to make the students proficient i n wide range of computer
applicati ons. The lab is linked wi th i nternet and is equipped wi th all requi red peripheral devices





Coursre: Bachelor in Hotel Management
Infrastructure Required
1) Basic Training Kitchen

The BTK is used for providing training to the students of 1st year in basic Continental and
Indian cuisines. The kitchen is equipped with latest equipments.
2) Bakery & Confectionary

The Bakery & Confectionary department trains the students in the art of making yeast products, flour
confectionary products, chocolates, cold and hot pudding in order to prepare them face the challenges
of the industry.

3) House Keeping

The Institute is equipped with the most modern automatic machines to train the students to
provide clean and hygienic atmosphere.
4) Front Office

As the front office is known as the nerve centre of the hotel, the front office laboratory of the
Institute is design to cater all the needs of providing training to the students.
5) Training restaurants
The newly built restaurants are used for the food and beverage service training /practice of
the students of the Bachelor programme and the Diploma Course in Food and Beverage
Service and for food service for the faculty and staff.