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Events



Students farewell function being organized in honor of our passing out batch of B.Sc culinary arts 2016, the first batch to pass out from SSCA on Thursday 28th March 2019. The function was chaired by Director SSCA and addressed by student, faculty, Dy. Director and Director SSCA along with Mr. Nileesh Kumbhojkar, Director Symbiosis Centre for Alumni Engagement.




Induction program for B.Sc. Culinary Arts 2019 batch.




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.




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.




Lokendra Singh

Shangri-la, Bangkok

Shangri-la Bangkok on 'How to be a proud Indian Cuisine Chef

Date of VAC: 08/17/2020

Lokendra Singh

Master Indian Chef

Nikheel Shirodkar

ibis Styles Goa Calangute

Beyond an Executive Chef

Date of VAC:08/18/2020

Nikheel Shirodkar

General Manager

Sushant Rege

Singapore Marriott Tang Plaza Hotel

Marriott Culture/ F&B operations

Date of VAC:08/19/2020

Sushant Rege

Assistant Director of Food and Beverage

Chef Amey Marathe

Living ur dream through kitchen point of view

Date of VAC:08/21/2020

Chef Amey Marathe

Head Culinary

Chef Saikat Sarkar

Ritz Carlton, Bengaluru

Chocolate

Date of VAC:08/24/2020

Chef Saikat Sarkar

Pastry Chef

Gaurav Khanna

Nobu Doha, Four Seasons Hotel

F & B Restaurants

Date of VAC:08/25/2020

Gaurav Khanna

General Manager

Sanjiv Salokhe

Career Opportunities within the Hospitality Industry"

Date of VAC:08/27/2020

Sanjiv Salokhe

Hospitality Consultant

Mandar Madav

Conrad, Singapore

Culinary Journey - Past & Current

Date of VAC:08/28/2020

Mandar Madav

Executive Chef

Rajeev Matta

Career Opportunities within the Hospitality Industry Post COVID - 19

Date of VAC:04/09/2020

Rajeev Matta

Senior Industry Expert and Hospitality Consultant

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

Chef Anuraag Narsingani

Executive Chef

Chef Michael Swamy

Food Design and Plating

Date of VAC:09/11/2020

Chef Michael Swamy

CEO & Founder

Ms. Annepaul Vemagiri

Rotana Hotels, UAE

Learning & Development in Hospitality

Date of VAC:09/19/2020

Ms. Annepaul Vemagiri

Cluster Director

Chef Rachel Wiener

Everyday life in the professional kitchen as a Woman

Date of VAC:09/21/2020

Chef Rachel Wiener

Executive Sous Chef

Chef Pratik Deshmukh

Chef Pratik Deshmukh

Ms Aparna Passi

Third Arm Consulting

Global Placement Opportunities and Successful Interview Techniques

Date of VAC:10/06/2020

Ms Aparna Passi

Director

Mr Rajen Kanitkar

Third Arm Consulting

Global Placement Opportunities and Successful Interview Techniques

Date of VAC:10/06/2020

Mr Rajen Kanitkar

Chairperson

Chef Prachi Kulkani

Four Seasons Hotels and Resorts, UAE

Date of VAC:10/07/2020

Chef Prachi Kulkani

Assistant Director of Food and Beverage Bangkok Marriott

Chef Vindex Tengker

Webinar - Introduction to Indonesia Culinary, its uniqueness and variety

Date of VAC:10/08/2020

Chef Vindex Tengker

Session organised by Consulate General of Republic of Indonesia, Mumbai




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.




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.

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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.

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Symbiosis School of Culinary Arts hosted its first Flambé with SSCA. A brief interaction with the current Semester 2 students and new students who were interested in knowing more about Symbiosis and the course B.SC in Culinary Arts. The event was totally hosted by a team of 9 students addressed as the Admission Team, in the guidance of our Director Chef Atul Gokhale, Executive Ms. Aarti Shinde & our Culinary Instructor Chef Karan Umrani.

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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.

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