Suryadatta Education Foundation’s

Suryadatta College of
Hospitality Management & Travel Tourism (SCHMTT)


Quality Education and Holistic Development for Assured Success in Corporate World at Affordable Fees
ISO 9001 : 2015 Certified Institutes & Accredited by NVT - QC, ANAB & IAF
NAAC Accredited

Co-Curricular

Industry Visit (Winery)

The visit of Deccan Plateau Vineyards arranged by SCHMTT to explore and gain knowledge of the Vineyards & wine Making Techniques and understanding the process of wine starting from Harvesting to bottling and co-ordination between the Field employees and Processing unit. Deccan Plateau Vineyards is exporting their wines in France, USA, Germany & Italy to gain profit & create brand in world market.
Deccan Plateau Vineyards are spread in 100 acres of space where they grow grapes & sweet corn. Students learn how to grow grape tree there harvesting, Crushing techniques, fermentation methods, maturation period & bottling.

 

 

The Nestlé Professional Chef , culinary competition was organised for young chefs on 27th Feb 2019.

It was judged by professional chefs from Nestle and Mrs Shalini Nair , Dr Ketaki Kulkarni of Suryadatta Group of Institutes.

The competition provided a crucial platform for the chefs  of tomorrow to showcase their skills . It's an experience like no other that offers the opportunity to connect and learn with a national network of inspirational professionals, with the chance to compete for an unforgettable  prizes and certificates.

Cooking competitions are exciting and fun to watch because of the suspense and wonders of what might something taste like.

A timed cooking competition can encourage students  to produce their best results in a timely manner.

Students of SCHMTT  competed with each other and each student was guided by a professional chef to keep them on course. Each candidate  prepared a dish using Nestle Products.

At the end of the challenge, each candidate was presented their finished meal to the judges. A bit of creativity and showmanship in the presentation made  the difference in a close race. Finally the students were debriefed on their culinary skills , presentation skills and best use of Nestle  products.

This gave students feedback on what to do better with their cooking because the food is being judged by professional chefs.

SCHMTT has visited for the specially arranged demonstration of Sushi and Memo

To add value to the knowledge and the current situation regarding Hospitality. Students of Suryadatta College of Hospitality Management, Travel And Tourism has visited for the specially arranged demonstration of Sushi and Memo on 23rd January 2018. Students of BSc HS (Third Year) Batch 2015-2018 & BSc HS (First year) students of Batch 2017-2020 have got this opportunity.

Students at Four Point Sheraton with Mr. Aroop Chatterji Food & Beverage Manager , Chef Tenzin Nayndak Executive Sous Chef & Chef Sunil Menon

Mr. Aroop Chatterji Food & Beverage Manager has inducted students about the Hotel’s Food & Beveverage Operations. Chef Tenzin Nayndak Executive Sous Chef (Specialist in Pan Asian Cuisine) has conducted demonstration on Sushi and Momo, he is kind enough to brief each recipe step by step.
Our students learnt the process of sushi & momos making, different equipments used, different types of machinery & moulds used, types of exotic ingridients like nori sheets, wakame, wasabi, smoked salmon, pickled ginger, sauces used etc. The students also learned the temperature & technique of rolling the sushi and its names like nigri sushi, osomaki sushi, sashimi and also different shapes and types of momos . After which the students were given an opportunity to roll sushis and momos and for tasting as well.


Chef Tenzin Nayndak Executive Sous Chef demonstrating to students

Faculty visited along with students Prof. Ulhas Chaudhari, Prof. Preeti Kumtha & Prof. Prem Suryawanshi. Suryadatta always encourages students for such endeavors. This is an unique experience for these students. Such experiences give students an edge over the others in their professional life and also encourage and motivate others.

Guest lecture on Coffee testing demonstration & career counseling

 Aims & objective of session

1. It’s a break from regular teaching
2. Students have the opportunity to learn something new
3. It supports subjects you may not know a lot about
4. Creates amazing community relations

 

Having a guest speaker in your classroom is probably better than when the tv on wheels rolled into your classroom.
Starbucks corporation is an american coffee company and coffeehouse chain. Starbucks was founded in seattle, washington in 1971. As of 2017, the company operates 27,339 locations worldwide.
Starbucks first became profitable in seattle in the early 1980s.[9] despite an initial economic downturn with its expansion into the midwest and british columbia in the late 1980s,[10] the company experienced revitalized prosperity with its entry into california in the early 1990s.[11] the first starbucks location outside north america opened in tokyo in 1996; overseas properties now constitute almost one-third of its stores.[12] the company opened an average of two new locations daily between 1987 and 2007
Schmtt as arrange guest lecture on coffee as apart of extra curricullum activity to enhance students knowledge related to coffee and coffee outlet operation management.
In this session guest lecture has given student emence knowdge about coffee and the overall operation system of the coffee shop. This session helped students to understand the coffee testing, production and overall manufacturing process.


Coffee getting ready to be tested


During the lecture session on coffee

SURYADATTA COLLEGE OF HOSPITALITY MANAGMENT & TRAVEL TOURISM GUEST LECTURE ORGANISED FOR 6th SEMESTER

Guest Lecture conducted by: Mr. Sachin Joshi

TOPIC- How to Open a Restaurant and the Licenses Required.

Mr. Sachin gave information on how to open a Restaurant and the Licenses required for its operation. He spoke about the various types of restaurant currently in the market and how important it is for Market Survey.

Ideally to open a Restaurant the Location or site is considered first , then the various source of finance available to open and operate the restaurant. The décor along with the furniture, Lighting, equipment required   for  the restaurant has to be in alignment with the theme of the restaurant.

The size of the structure should be measured accurately in order to ideally locate all the equipments in proper place and also to place the tables and chairs to accommodate maximum number of seating for the guest to dine in.

He spoke about the various records to be maintained like Purchase order, Requisition book, Invoices record and also the computer system which is ideal for restaurant operation which is Micros to get the daily sales record and number of each food and beverage items sold on the particular day.

Mr Sachin then spoke about the licenses required to operate the restaurant like the Shops & Establishment Certificate, BMC Health license to serve food, Heavy Machine operating permission from BMC, permission to operate more than two cylinders of gas at a time from BMC etc.

He gave a brief about staffing adequately and the necessary documents required like Provident Fund registration, ESIC certificate for hiring more than 10 staff, professional tax certificate for employees.

  Mr Sachin’s workshop was very informative.

At the end of the session the students asked Mr Sachin many questions about a career in the hospitality Industry and to start own business. He answered all the questions with patience and told the students that to be successful in the industry they have to work hard and be enthusiastic about their careers.

DEMONSTRATION OF FRENCH CUISINE BY AN INTERNATIONAL 5 STAR CHEF TO STUDENTS OF SURYADATTA COLLEGE OF HOSPITALITY MANAGEMENT, TRAVEL AND TOURISM.

To add value to the curriculum and give the students the best of academic inputs Suryadatta College of Hospitality Management, Travel and Tourism regularly invites experts from the hospitality industry to share their knowledge and expertise

On 3rd September 2013 invited Chef Mohsin Mullani to demonstrate and teach the students of Suryadatta College of hospitality Management, Travel and Tourism the art of French Cuisine. Chef Mohsin has done his Post Graduation in Culinary Arts from UK he then joined the Marriott in London in the Food Production department. After two years he moved to Dubai and joined Fairmont Hotel and Resorts and from there he joined the Ritz Carlton Dubai. He is presently working with Emirates Airlines as a menu designer.

The students were fortunate to have the opportunity to work along with a chef with such tremendous knowledge and experience. Chef Mohsin showed the students how to make a couple OF French starters, salads and entrees. He also showed them the art of presenting a dish and explained to them the importance of plate presentation.

At the end of the session the students asked Chef Mohsin many questions about a career in the hospitality Industry and the food production department. He answered all the questions with patience and told the students that to be successful in the industry they have to work hard and be enthusiastic about their careers.

Workshop On Bar Tending and Mixology

SURYADATTA COLLEGE OF HOSPITALITY MANAGEMENT, TRAVEL AND TOURISM.

WORKSHOP  ON BAR TENDING & MIXOLOGY

Dated:3rd September 2015

To add value to the curriculum and give the students the best of academic inputs Suryadatta College Of Hospitality Management, Travel And Tourism regularly invites experts from the hospitality industry to share their knowledge and expertise.

A bartending ,mixology and Flaring Demo was organized for the SCHMTT students on the    3rd September 2015 . The Guest Lecturers were Mr Pankaj Kamble and Mr Sachin Gowda who are Guinness World Record holders for flarology and have also represented India at other Global Challenges across the world.

 Mr Pankaj Kamble commenced the session by explaining the origins of the word ‘Bar’. He then briefed the students about how to set up a bar and showed them the various equipments, accessories, garnishes, etc. used to make Cocktails.

The various methods used to make cocktails were demonstrated to the students by actually making the cocktails with substituted ingredients. An interesting cocktail was an award winning one called ‘eco tail’ served in a mud pot. Students were also shown the art of Flaring and mixing cocktails.

The students were very excited to see the two Guinness World record holders perform the flaring act with bottles.

Mr Pankaj Kamble stressed that the art of making cocktails requires knowledge, driven by passion and dedication to get the perfect blend

He also gave information to the students on careers in bartending & Flaring and told them that bartending is a lucrative career for students of hospitality.

The students were very happy with the session as they gained tremendous knowledge about bartending, mixology and Flaring

GUERIDON SERVICE AND FLAMBEEING DEMONSTRATION FOR 3RD YEAR STUDENTS OF SURYADATTA COLLEGE OF HOSPITALITY MANAGEMENT, TRAVEL AND TOURISM, PUNE

Mr Sachin Joshi  who is a Chef and entrepreneur demonstrated to the 3rd Year SCHMTT students the skills of Gueridon Service. Gueridon means trolley in French 

     For More Details Click Here.

FOOD PRODUCTION DEMONSTRATION BY A CHEF WITH INTERNATIONAL experience TO STUDENTS OF SURYADATTA COLLEGE OF HOSPITALITY MANAGEMENT, TRAVEL AND TOURISM.

To add value to the curriculum and give the students the best of academic inputs Suryadatta College Of Hospitality Management, Travel And Tourism regularly invites experts from the hospitality industry to share their knowledge and expertise

For More Details Click Here

1st year students of SCHMTT learnt how to make authentic dishes from Kerala in the Food Production Practicals

' 1st year students of SCHMTT learnt how to make authentic dishes from Kerala in the Food Production Practical’s. They were also taught the importance of the art of food presentation '

  

For More Details Click Here...

SCHMTT Students experienced MasterChef Competition

SURYADATTA COLLEGE OF HOSPITALITY  MANAGEMENT AND TRAVEL TOURISM. (SCHMTT ) Students experienced MasterChef Competition

RELEVANT PRACTICAL EXPOSURE FOR STUDENTS OF SURYADATTA COLLEGE OF HOSPITALITY  MANAGEMENT AND TRAVEL TOURISM.

The Lokmat group organized the final round of the Maharashtra Masterchef   competition for housewives at SURYADATTA COLLEGE OF HOSPITALITY  MANAGEMENT AND TRAVEL TOURISM, Bavdhan, Pune on 28thAugust 2013.

Lokmat chose SCHMTT as the venue for the competition because they found the infrastructure appropriate for conducting this competition. The well equipped and professionally designed traini ng kitchens and training restaurant, the spacious classrooms and the auditorium which can seat more than 750 guests were just right for the day long function. The students and faculty of SCHMTT were actively involved in co-ordinating and synchronizing the various activities and thus contributed to the success of the competition.

The three judges – Celebrity chefs  Mr  Saransh of Food Food Channel, Mr Devvrat  Jategaonkar  and Ms Shobha Indani.

The students were fortunate to get the opportunity to see the culinary talent of Maharashtra under one roof. They learnt many new dishes and also several food presentation ideas.

Art of Rajasthani Cuisine

Mrs. Sushma Chordiya, Secretory Suryadatta Education Foundation, demonstrated the Art of Rajasthani Cuisine to B.Sc. Hospitality Study Batch. It was an informative learning experience for the students.

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