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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.

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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.

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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.

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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.

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(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.

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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.

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

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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.

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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.

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Lokendra Singh
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

Nikheel Shirodkar
General Manager

Nikheel Shirodkar

ibis Styles Goa Calangute

Beyond an Executive Chef

Date of VAC:08/18/2020

Sushant Rege
Assistant Director of Food and Beverage

Sushant Rege

Singapore Marriott Tang Plaza Hotel

Marriott Culture/ F&B operations

Date of VAC:08/19/2020

Chef Amey Marathe
Head Culinary

Chef Amey Marathe

Living ur dream through kitchen point of view

Date of VAC:08/21/2020

Chef Saikat Sarkar
Pastry Chef

Chef Saikat Sarkar

Ritz Carlton, Bengaluru

Chocolate

Date of VAC:08/24/2020

Gaurav Khanna
General Manager

Gaurav Khanna

Nobu Doha, Four Seasons Hotel

F & B Restaurants

Date of VAC:08/25/2020

Sanjiv Salokhe
Hospitality Consultant

Sanjiv Salokhe

Career Opportunities within the Hospitality Industry"

Date of VAC:08/27/2020

Mandar Madav
Executive Chef

Mandar Madav

Conrad, Singapore

Culinary Journey - Past & Current

Date of VAC:08/28/2020

Rajeev Matta
Senior Industry Expert and Hospitality Consultant

Rajeev Matta

Career Opportunities within the Hospitality Industry Post COVID - 19

Date of VAC:04/09/2020

Chef Anuraag Narsingani
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

Chef Michael Swamy
CEO & Founder

Chef Michael Swamy

Food Design and Plating

Date of VAC:09/11/2020

Ms. Annepaul Vemagiri
Cluster Director

Ms. Annepaul Vemagiri

Rotana Hotels, UAE

Learning & Development in Hospitality

Date of VAC:09/19/2020

Chef Rachel Wiener
Executive Sous Chef

Chef Rachel Wiener

Everyday life in the professional kitchen as a Woman

Date of VAC:09/21/2020

Chef Pratik Deshmukh

Chef Pratik Deshmukh

Ms Aparna Passi
Director

Ms Aparna Passi

Third Arm Consulting

Global Placement Opportunities and Successful Interview Techniques

Date of VAC:10/06/2020

Mr Rajen Kanitkar
Chairperson

Mr Rajen Kanitkar

Third Arm Consulting

Global Placement Opportunities and Successful Interview Techniques

Date of VAC:10/06/2020

Chef Prachi KulkaniAssistant Director of Food and Beverage Bangkok Marriott

Chef Prachi Kulkani

Four Seasons Hotels and Resorts, UAE

Date of VAC:10/07/2020

Chef Vindex Tengker
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 Christian Huber
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.

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.

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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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SYMBIOSIS SCHOOL OF CULINARY ARTS (SSCA)
Symbiosis International (Deemed University)
SSCA Bldg, Hill Base Campus,
Symbiosis International University, Gram-Lavale,
Taluka - Mulshi, Dist, Pune 412115
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