T he 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.
