In cultivating culinary and hospitality professionals, mere theoretical knowledge isn't enough;
practical exposure is essential.
At SSCANS, Pune, our pedagogical approach prioritizes hands-on learning, recognizing the
need for students to witness and practice skills, processes, and ingredient handling. Our
methodology extends beyond traditional teaching methods, incorporating interactive sessions
with case studies and real-world culinary and hospitality developments. We focus on a
balanced blend of art and science, utilizing state-of-the-art equipment and techniques for a
comprehensive practical education. Students engage in hands-on projects to refine research
and analytical skills, complemented by insightful guest lectures from industry leaders and
celebrity chefs.
Field visits and opportunities to manage events, restaurant outlets, and pastry shops provide
invaluable real-world experiences.
TThis pedagogical approach elevates the students’ culinary and hospitality journey at
SSCANS, where practical learning takes center stage for a successful and fulfilling career.
Methods of Instruction
The Institute strongly believes in interactive learning through lectures, workshops, Industrial
visits, Experiential learning, Asynchronous classes, Case studies, Project work and field trips,
Research Projects, Internships and Simulations.
Profile of Our Students
An important 'take-away' of being a Symbiosis product comes out of the long-standing
commitment to diversity. The difference in opinions, convictions, economic background,
gender, nationality brings life to our campus community and fosters tolerance. The
environment causes intellectual churning and therefore brings out the best in our students.
The Institute has students from different countries studying on the same campus. Another
area is to inculcate the spirit of entrepreneurship- for students to be employment generators
than employment seekers.
Career Prospects
Post the completion of the programme, the students have three distinct options: Work for
globally recognised hospitality or culinary companies across India or abroad, or work
for your yourself- start and entrepreneurial venture (or join existing similar family
business) or pursue higher education in any of the premier management institutes in
India or abroad.
Students who do not wish to pursue further studies will have placement opportunities in
various areas such as Hospitality and Culinary Operations, Management, Marketing, Sales,
Human Resource Management, Event or Retail and Environmental Management.
Upon successful completion of undergraduate studies, students will aspire for different management positions
within a wide range of organizations – from more traditional management positions
– initially departmental management roles such as
Restaurant Manager
Events Coordinator
Banqueting Manager
Front Office Manager
Head Housekeeper
- to specialist positions such as
HR Manager
Sales
Marketing Manager
Food & Beverage Controller
Purchasing Manager.
Some will aspire to senior management positions, Hotel General Manager or
Regional Manager of a restaurant group but those with a strong element of
entrepreneurship will be looking to start up their own enterprise, be it a
restaurant, lodging facility, catering company, training provider or event
Management Company.
