FRUIT & VEGETABLE CARVING WORKSHOP

The fruit and Vegetable carving session was conducted by Chef Feroz Khan who is an accomplished chef with the requisite culinary skills strong combination of culinary experience and management skills .Various beautiful shapes were carved out of Fruits and Vegetables in order to use it for Buffet presentation and to decorate the dishes .It was an interactive session with the chef and participants really enjoyed the session as they got to learn the various cuts . A Pumpkin was carved in swan shape , Carrot in the form of Butterfly , Flower was carved in lemon.

GUEST LECTURE ON SUSHI PREPARATION & DEMONSTRATION

Third year Food Production Specialization students of Semester VI attended the Guest Lecture on Presentation and Preparation of ‘’SUSHI ‘’- Japanese Cuisine. The demonstration was performed by Freelance Chef Ms. Shreeya Mitra (Trainer for Japanese Cuisine at various 5 –Star Hotels like The Leela, Taj Group of Hotels , Sahara Star etc.). The menu prepared comprised of 9 forms of Sushi , Tempura & Katsu . The workshop was held on 25th January 2018 .The duration for workshop was for four hours.

MIXOLOGY CLASS BY SHATBHI BASU

Ms.Shatbhi Basu –Creative Head, Proprietor of Stir Academy-First School of Bartending conducted a workshop on Mixology for Second & Third Year students of RPH on 9th February 2018 . The art of mixing Classical and Contemporary cocktails and various techniques of Molecular Mixology were explained and Demonstrated to the students.ExpressoMartini ,Smoke Orange Marmlade Old Fashioned, Blood on Roof Top, Litchi Strawberry Margarhita ,Guava Mary were prepared by the students along with the Trainers.

DIM SUM DEMO

The Dim Sum demo which was conducted on 17th Feb 2018. A team of Four Chefs visited from Taj Sats. Chef Altamsh Patel (Senior sous Chef ), Ashish Kadam (Junior sous Chef ) Rohit Sawant (Chef De partie ) ,Chef Ganesh Naik (Chef De Partie).

8 products were demonstrated Open Buns , Closed Buns , Crystal Veg Dumpling,Chicken Pan Fried Dumpling , Chicken Sui Mai , Chicken Black Pepper , Chicken Sweet & Sour ,Chicken Black Bean Sauce.

FLOWER ARRANGEMENT WORKSHOP

Flower Arrangement Workshop was organized for Second and Third Year B.Sc (HS) –Sem-VI Advanced Housekeeping Specialization students on 22nd February 2018.

Ms. Priyanka Khandekar demonstrated Crescent shape, Horizontal , Abstract, Ikebana ,Free style Flower arrangement to the students.

FIRE DRILL AT HOTEL COUNTRY INN & SUITES

Third Year B.Sc (HS) Advanced Specialization students with Prof. Kirti Suripaga attended a Workshop on Fire Drill as part of curriculum for Third Year Semester –VI. The Mock Fire Drill was Organised at Country Inn & Suites located at Mhape, Navi Mumbai.

TYBSc.HS Housekeeping Specialization Students along with Prof. Kirti Suripaga at Country INN & Suites –Mhape