The study of fact, theory and concept is not sufficient to educate a culinary and
hospitality professional. The individual must have the opportunity to see the
skills, processes and ingredients in action, and to practice them. Culinary and
Hospitality involves high level of motor and interpersonal skills learning. The
profession requires a great combination of the art and science and these skills
can only be learned in practice.
Pedagogy at SSCA, Pune is largely based on this principle and is a mix of many
learning methodologies. Apart from the usual chalk-n-talk, there is a conscious
effort to make the sessions interactive by using case studies and references of
latest developments in the culinary and hospitality field. The pedagogy at SSCA
is designed to incorporate the appropriate practical components to have a
thorough grounding in the art and science of practical learning.
In addition, students are encouraged to undertake multiple hands-on projects to
hone their research and analytical skills. Latest state-of-the-art equipment and
techniques are used wherever possible. Ample guest lectures are organized by
inviting Industry leaders, managers, specialists Chefs and Leading Celebrity
Chefs for classroom inputs and demonstrations. Field visits to relevant areas of
culinary and hospitality skills are also a regular feature. SSCA also offers an
opportunity to the students to get a first-hand feel in managing food events,
outlets and pastry shop.
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
An important principle at Symbiosis is commitment to diversity. Students joining
our programmes come from all over India. Being a highly skilled niche programme,
students who are passionate and keen to make career in culinary filed join this
course. The pedagogy has been designed to ensure holistic learning. The
differences in opinions, convictions, economic background, gender, colour and
nationality brings life to our campus community and fosters tolerance. The
professional environment causes intellectual churning and therefore brings out
the best in our students.
Career Prospects
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
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.
