OVERVIEW OF SI(DU)
OVERVIEW OF SSCANS
Director's Message

Director SSCANS
Symbiosis School of Culinary Arts and Nutritional Sciences (SSCANS) is a uniquely created institution in the midst of greenery of the Symbiosis International University at Lavale near Pune. The purpose-built state-of-the-art campus is spread over 2 acres of land. Everything around SSCANS echoes the vision of the founder, Dr. S. B. Mujumdar and the process of excellence in education that he initiated since inception of Symbiosis.
This institution is established with the aim to provide the highest quality industry standards in Culinary Arts, Food Science, Food Technology, Nutrition, Health and Wellness higher educational programmes.
Symbiosis has left no stone unturned and put forth a culinary and nutrition school with excellent infrastructure for learning and development. The professional practical labs are well laid out with best of imported and Indian equipment and tools. Furthermore, the strong relationship and strategic partnerships established with industry leaders and domain knowledge experts and critics helps SSCANS provide the highest quality training and expose student to the latest research, technology & trends.
The core faculty team comprises a mix of experience and expertise from India and abroad. The team consists of individuals who are highly motivated, dedicated and with a keen eye for detail to seamlessly integrate & effectively deliver the international industry standards in higher education and skills development. We stay true to our vision / mission and remain committed in providing the opportunity for our students to realize their dreams through applied knowledge and hands-on approach.
SSCANS is all about leadership & excellence, we dare to dream, are driven by innovation, strive to excel, are application focused, passionate about quality and take pride in what we do...
Our flagship programme in culinary arts gives all aspiring culinary youngsters studying an opportunity to excel in the field of gastronomy covering areas of culinary preparation, theoretical concepts on food and technical gastronomy.