Upload
others
View
1
Download
0
Embed Size (px)
Citation preview
LEARNING OUTCOME/EFFECTIVENESS OF THE FDP PROGRAM-A
REPORT
Chef Prasad
Helped me alot to enchance my skills ,development in current trends in food
industry, which we can use and teach our student n bridged the gap between
industry and academics
Also to got opportunity to meet n learn from industry stalwarts like ,Chef
Parvinder Bali, Chef Ashish Bhasin, Chocolatier Chef Varun Inamdar,
and food photographer Mr. Ravi Dhingra.
Outcome and Learning from this workshop THE BRIDGE are as follows-
- Have learned modern techniques of food presentation like molecular
gastronomy and various tools and ingredients need to do the same by Chef Bali
- Also learned the presentation and food styling of modern indian cuisine
- Chef varun inamdar introduced us to new form of 4th variety chocolate "The
Ruby chocolate " and various chocolate product and plating of same
- Got opportunity to taste and learn lavish spread of Gourmet breakfast ,lunch
and teatime snacks by Chef Ashish Bhasin
- Also got opportunity to meet n learn different aspect of food photography by
Mr.Ravi Dhingra , the Food photographer.
Ms. Priyanka john
I had been for "The Bridge" at Trident BKC on 17th September 2018. We had
sessions on latest technology available and used in the industry in the laundry,
guestrooms and public area. Along with a session on flower arrangements. It
helped me to update my knowledge and to learn so much in detail from the
experienced people from the industry. It helped me to broaden my perspective
and gave me deeper insight of the current trends in the hospitality industry.
I was able to pass on the same valuable information to all 1st, 2nd and
3rd year students as the topics were relevant to their syllabus too. I am grateful
for the opportunity I received to learn from the industry's best.
Mr. vishal kannojia
1}The training gave current software information and application of such
software in food and beverage service industries .zomato gold information and
application
2} importance of involving current technology in university syllabus
3} Mumbai food market development
4} Indian herbs and spices found in Himalayan region
5} detail information on monkey 47 gin .
This detail made easy to understand that service of gin .
Out come -
Problems faced by student on field.
Hotels need new trends to be thought to students as on field training can be
given by hotel during IT
This training was a great link between books and field in food and beverages
service.