We as mentors to students
at teach them not only to be
successful entrepreneurs but
also to be humble and proud
of their roots, which will take
them to a long way for being
good humans first . We not
only inculcate in the students
the skills and caliber to plan
a menu but also what is the
significance of Hygiene and
nutrition.
Only planning a scrumptious
menu does not suffice the
purpose, also ensuring that
the menu include in them a
balanced meal in totality with
the basic nutrients required in
a balanced diet. They are also
taught new trends in food and
its processing.
Teaching them the importance
of Hazard analysis and critical
control points (HACCP) i.e. a
management system in which
the food safety is addressed
through the analysis and
control of biological, chemical
and physical hazards from the
production of raw material, its
procurement, handling to its
manufacturing , distribution
and consumption of a much
safer to consume finished
product.
Also making it a point that
we teach the basics to the in-
depth of Food production so
that the students knows the
various cooking techniques,
innovations and not to forget
the authentic cuisine of India.
International menus also are a
part of their curriculum which
makes them all-rounder to
successfully achieve the set
goals.
Bakery we teach the latest
trends as per the hospitality
standards right from making
a basic sponge cake to a tier
cakes for weddings, that’s not
all they make cookies to the
best bakery products.
In food and beverage we
teach the students from
simply laying the cover,
accompaniments with
different cuisines, foods till
the Guéridon service, where
the food is cooked, finished
or presented to the guest
at a table, from a moveable
trolley. Also the Bartending
and Mixology i.e. the art
of preparing / mixing and
inventing various cocktails.
Mocktails are also significant
in the learning process
though they are non-alcoholic
drinks adored by many.
To Brain storm the students
we may ask the student to
create, invent, and reinvent
the food product. Innovations
and Neurogastronomy,
where the brain creates the
perception of flavor, and how
it matters for human culture,
is the latest trend, where the
student’s may expertise in.
In subjects like Hotel
Accountancy and Auditing
the students are taught
and are imparted with the
required knowledge, right
from the conception of an
Idea of being a successful
entrepreneur till the budgeting
and how they may proceed
with the same.
There are other subjects
which also helps a student
to open up his / her own
Restaurant or Hotel and
beautifully compete in this
business and not only survive
but also be popular and
outstanding when compared
to the rest.
HELLOBIZ NOV 2017 | 41