Events
Symbiosis Institute Health Sciences (SIHS) is a constituent of the prestigious Symbiosis International (Deemed University). The institute provides a Dual specialization, i.e., both Hospital and Healthcare Management, in a 2-year full-time Masters in Business Administration program. The MBA (Hospital & Healthcare Management) program at SIHS comprises a rich and intensive curriculum covering a broader aspect of the entire healthcare industry. Chef Hemant Gokhale had organized a visit for Symbiosis Institute of Health Science students at Symbiosis School of Culinary Arts Lab as a part of experiential learning. Students thoroughly enjoyed the experience and learnt some crucial aspects of Hospital Food service management.
Write Up By Prof. Atul Gokhale.
The inaugural ceremony of the Symbiosis School of Culinary Arts
new building was held on the 20th October 2021” commenced with
the lighting of lamp by a group of dignitaries of Symbiosis
International University-Dr. S.B. Mujumdar, the Founder of
Symbiosis International (Deemed University) and Dr. Vidya
Yeravdekar the Principal Director of Symbiosis Society, and Dr.
Rajiv Chintaman Yeravdekar Dean and Faculty of Health &
Biomedical Sciences of Symbiosis International University and
Padma Shree Chef Sanjeev Kapoor and other dignitaries too.. The
program was followed by other scheduled events of SSCA.
Keeping the festive spirit alive, Dussehra was celebrated on 13th October at Symbiosis school of Culinary arts in Lavale campus. Various activities including offerings, prayers and sweet distribution glorified the occasion. To mark Lord Rama's victory over Ravana and to reinforce the message that good always triumphs over evil, by offering prayers to Goddess Saraswati. Director Prof. Atul Gokhale and (Mrs.) Mohini Sharma blessed the staff members, while inspiring them to follow the path of truth.
.jpg)
Post Lockdown students had an opportunity to showcase their culinary skills in the form of intra completion held in SSCA by Chef Faculties. It was a platform for students to nurture their interpersonal skills.
.jpg)
(DRSW) and SSSS welcomed SSCA Students and had an icebreaking session with many activities which helped them in building rapport and fostered productive learning environment.
.jpg)
The purpose of Deeksharambh - Student Induction Programme is to help new students adjust and feel comfortable in the new environment, inculcate in them the ethos and culture of the institution, help them build bonds with other students and faculty members, and expose them to a sense of larger purpose and self-exploration.
Transition from school to university/college life is one of the most challenging events in a student’s life. When new students enter an institution, they come with diverse thoughts, backgrounds and preparations. They come into a new unfamiliar environment, and most of them have little knowledge of a university/ college. An important task, therefore, is to welcome new students to Higher Education and prepare them for their new role. Currently, precious little is done by most institutions, except for an orientation Programme lasting a couple of days. Student Induction is designed to help in the whole process. Therefore, it should be taken seriously, and as something more than the mere orientation Programme.
Master Indian Chef
Lokendra Singh
Shangri-la, Bangkok
Shangri-la Bangkok on 'How to be a proud Indian Cuisine Chef
Date of VAC: 08/17/2020
General Manager
Nikheel Shirodkar
ibis Styles Goa Calangute
Beyond an Executive Chef
Date of VAC:08/18/2020
Assistant Director of Food and Beverage
Sushant Rege
Singapore Marriott Tang Plaza Hotel
Marriott Culture/ F&B operations
Date of VAC:08/19/2020
Head Culinary
Chef Amey Marathe
Living ur dream through kitchen point of view
Date of VAC:08/21/2020
Pastry Chef
Chef Saikat Sarkar
Ritz Carlton, Bengaluru
Chocolate
Date of VAC:08/24/2020
General Manager
Gaurav Khanna
Nobu Doha, Four Seasons Hotel
F & B Restaurants
Date of VAC:08/25/2020
Hospitality Consultant
Sanjiv Salokhe
Career Opportunities within the Hospitality Industry"
Date of VAC:08/27/2020
Executive Chef
Mandar Madav
Conrad, Singapore
Culinary Journey - Past & Current
Date of VAC:08/28/2020
Senior Industry Expert and Hospitality Consultant
Rajeev Matta
Career Opportunities within the Hospitality Industry Post COVID - 19
Date of VAC:04/09/2020
Executive Chef
Chef Anuraag Narsingani
JW Marriott, Pune
Importance of gaining hotel work experience before embarking on Entrepreneurship or starting your own business
Date of VAC:09/09/2020
CEO & Founder
Chef Michael Swamy
Food Design and Plating
Date of VAC:09/11/2020
Cluster Director
Ms. Annepaul Vemagiri
Rotana Hotels, UAE
Learning & Development in Hospitality
Date of VAC:09/19/2020
Executive Sous Chef
Chef Rachel Wiener
Everyday life in the professional kitchen as a Woman
Date of VAC:09/21/2020
Chef Pratik Deshmukh
Director
Ms Aparna Passi
Third Arm Consulting
Global Placement Opportunities and Successful Interview Techniques
Date of VAC:10/06/2020
Chairperson
Mr Rajen Kanitkar
Third Arm Consulting
Global Placement Opportunities and Successful Interview Techniques
Date of VAC:10/06/2020
Chef Prachi Kulkani
Four Seasons Hotels and Resorts, UAE
Date of VAC:10/07/2020
Session organised by Consulate General of Republic of Indonesia, Mumbai
Chef Vindex Tengker
Webinar - Introduction to Indonesia Culinary, its uniqueness and variety
Date of VAC:10/08/2020
Chef de Cuisine at Alto Vino Restaurant, Marriott International Hotel, Pune, India.
Chef Christian Huber
"Usage of Fresh Ingredients" & "Authenticity of Italian Cuisine".
Vac on - 03 September 2020.
Induction program for B.Sc. Culinary Arts 2019 batch.
Workshop on " Intellectual Property Awareness"
To the best interest and continuous journey of creation and innovation at Symbiosis International (Deemed University) a Workshop on " Intellectual Property Awareness" for faculty of Symbiosis School of Culinary Arts was conducted on Friday, 06.08.2019 by resource person Dr. Amit Kumar Tiwari (Head- Intellectual Property, Symbiosis Centre for Research and Innovation) at Symbiosis School of Culinary Arts.
Soft skill session by Dr. Prasanna Hulkawi on effective communication, team building, interpersonal skills, negotiation & problem-solving skills and motivating teams etc. on 6th July 2018.
SSCA Hosted Dr Andy Roberts Of University College OfBirmingham(UCB), UK Culinary School
SSCA hosted Dr Andy Roberts of University College of Birmingham(UCB), UK Culinary School. SSCA and UCB are looking to collaborate on student and faculty exchange as well as possible tie ups on programme articulation. Seen here are Dr Andy Roberts with Director SSCA Mr Atul Gokhale and Mr Jaspreet from Paramus.
.jpg)
.jpg)
.jpg)
A Fusion Culinary Demonstration By Chef Tom Milligan Culinary Arts Technical Director At Le Cordon Bleu Australia
A fusion culinary demonstration by Chef Tom Milligan Culinary Arts Technical Director at Le Cordon Bleu Australia was conducted at Symbiosis School of Culinary Arts - SSCA Pune. Chef Tom Milligan with Atul Gokhale Director SSCA, Chef Manoj Patkar Chef Karan Umrani, Chef Pankaj Sunil Deshpande, Kunal Mehtre, Chef Rizwan Yargatti, Chef Shymal More Chef Hemant Gokhale, Ms Aarti Shinde along with Mr Abhishek Sharma of LCB India.
Soft skill session by Dr. Prasanna Hulkawi on effective communication, team building, interpersonal skills, negotiation & problem-solving skills and motivating teams etc. on 6th July 2017.
Chef Educator of the Year award, 2016
Chef Manoj Patkar, Deputy Director of Symbiosis School of Culinary Arts, Pune has been conferred the prestigious `Chef Educator of the Year 2016-17` award by (WICA) Western India Culinary Association in association with (IFCA) India Federation of Culinary Association and (WACS) World Association of Chef’s Societies on 25th. October 2016 at Sahara Star hotel in Mumbai.
