Orientation And Pedagogy
In cultivating culinary and hospitality professionals, mere theoretical knowledge isn't enough; practical exposure is essential.
At SSCA, 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.
This pedagogical approach elevates the students’ culinary and hospitality journey at SSCA, where practical learning takes center stage for a successful and fulfilling career.
Methods of Instruction
The Institute strongly believes in interactive learning through lectures, practicals, workshops, industrial visits, case studies, project work and field trips, research projects, internships and simulations
Profile of Our Students
Symbiosis places a significant emphasis on embracing diversity as a fundamental principle. This program attracts students from across India, and the curriculum, being a specialized and highly skilled niche program, specifically draws individuals who are enthusiastic about pursuing a career in the culinary and hospitality field.
The diverse backgrounds of students, encompassing distinct opinions, beliefs, economic status, gender, ethnicity, and nationality, contribute vibrancy to our campus community, fostering a culture of tolerance. This rich tapestry of diversity creates a professional environment that stimulates intellectual discourse, bringing out the best in the students.
SSCA degree program is the path to an exciting career in the amazing world of
food and hospitality. We offer a Bachelor’s degree in culinary arts and
hospitality Management (B.Sc. – Culinary Arts) and (B.Sc. – Hospitality
Management) respectively. 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
- 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.