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

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' 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 '

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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.

A demonstration of Gueridon Service was conducted by Mr Satish Dargan for the 3rd Year B. Sc – Hospitality Studies students on 11th October 2012.

Mr Satish Dargan is an alumni of the Bharti Vidyapeeth College of Hotel Management, Pune.

He has nearly 10 years of experience both in the Industry as well as academics. He started his career with the Mayfair Banquets and at present he is the Executive Chef at the 10th Mile Restaurant in Manjiri. He is also a Consultant for those who wish to open new Hospitality Projects.

As Gueridon Service is done in full view of the guests from a trolley Mr Dargan demonstrated the skill and the do’s and don’ts to be followed while carrying out Gueridon Service.

He demonstrated the making of salads. He also showed the students how dishes like Crepes Suzette were flambed. He explained and demonstrated the making of Speciality Coffees such as Café Royale and the eye appeal of fambeing the coffee.

The students were explained the importance of practicing the art of gueridon service and flambéing so as to attract the guests and thus increase the restaurant business.