Aniket V Sarode is working as a head of food production department at Bharati Vidhyapeeth College of Hotel and Management Studie. He has done a 3-year Diploma in Hotel Management and Catering Technology and M.Sc in Tourism and Hospitality Management. He has published 11 Papers in National and International Journals. He has an experience of 31 years which includes 13 years of Hospitality Industry experience and 18 years into Academics as a Facilitator. He has exceptional communication and writing skills.

BVCHTMS

What are your roles and responsibilities towards the students?

“To provide best education and opportunities to them”

Being an HOD of food production at institute my accountabilities towards my students are as follows:

  1. To give hands-on training to my students and train them to work in a conducive team environment.
  2. To conduct field visits and workshops by the Stalwart Chefs for them.
  3. To develop programs to focus on a variety of topics, including product knowledge, customer service and leadership skills.

How do you establish healthy relations with the students and fellow faculties? 

“By ensuring an open and friendly environment to communicate”

I am handling the portfolio of Academic Monitoring. This gives me a very good platform to interact with Faculty and ratify their lesson plan, assignments given to students, class tests conducted and the methods they use to teach students. These interactions with faculty gives me an opportunity to learn and exchange innovative methodologies of teaching with my fellow faculty members. And for students, I am available to attend their queries whenever they have one. 

How do you introduce a practical and industry oriented approach towards subjects?

“Special classes blended with lots of experiments are conducted on regular basis”

The syllabus of the Food Production subject is practical oriented where the student has 8 hours of practice per week. The students go through sessions of basics and latest trends in the culinary field. The students also have internships in their 4th semester. There are many workshops conducted by Chefs from the Industry.

Which best practices are offered by the department to the students to help them gain necessary skills?

“We do organize trainings and sessions where industry experts provide in depth knowledge”

Special Training Programs are conducted for students who show their keen interest in Food Production. They are guided for creating and developing new recipes. Guest lectures on Entrepreneurship development are conducted. 

Check BVCHTMS Courses & Fees

How do you strategize and update the curriculum to make it befitting for the students? 

“Our faculties get training in industry and update the curriculum accordingly”

The Curriculum is updated once every 6 months. Faculty are put through faculty development programs and are sent on training in the industry.

How does your department prepare students for placements?

“We encourage our students to do internship in different areas during their graduation”

B.Sc in Hospitality is a three year Professional Course which means that in the second year the student has to do their 5 month internship and in the third year they will have to face campus interviews. By the end of three years our students have a job in their hands. 

How do you help your student to cope up with the competitive world?

“By giving them various tasks and best opportunities to learn”

I prepare them for the world by creating a professional environment in classroom and practical labs. I try to keep them busy with creative ideas, activities. I give them targets and goals and follow-up that they meet them in the stipulated time.

What extracurricular activities are organized to enhance the skills of the students?

“We do conduct a lot of food related festivals and other cultural events as well”

There are many events such as Theme Lunches, Food Festival, In-house cake and pastry shop, Special Menus prepared for events like, Ganpati Festival, Alumni Meet, Campus Interviews, Fresher’s Party, Valedictory function etc. which gives students ample opportunities to put into application what they have learnt in the classroom and practical laboratory. 

What are the challenges you faced to uplift the quality of education of your department?

“Changing needs of industry and adjusting our teaching as per learning capacity of every student”

While boosting up the education quality of my department, I faced few challenges and most prominent which are worth mentioning as well are below two:

  1. Trying to satisfy the Learning Needs of All Students at a time. 
  2. Changing trends of teaching practical oriented courses in covid19

What was your vision while joining this college and how are you trying to achieve that?

“To create best learning and growing opportunities for students”

My vision was to always innovate by teaching skills so that it is applied by students not only in the classroom but also outside the classroom. I have achieved this goal by asking students to share videos and assignments of how they have applied their studies in the classroom to real life situations and participating in Inter College events.

How does the curriculum of your college ensure the best practices of the industry? 

“Through lot of professional visits and events to incorporate the exact industry demands into our curriculum”

An Array of Workshops, field visits, hands on training, Guest Lectures, inter college events, theme lunches are conducted in the college with regular intervals of time and help us to update the curriculum as per the needs of the industry.

Click BVCHTMS Placements

How does the college prepare the faculties to deliver the best education?

“Development programs and industry trainings are organized for them”

Regular Faculty Development programs are conducted. Faculty are also sent to the industry to get trained on the latest trends in the culinary industry.

What are the approaches you bring in apart from curriculum to teach the students?

“We do have special programs for them apart from curriculum”

We have identified students who have a niche to make a career in the culinary field right from the first year and thus this gives us a head start to mold them as required for the profession. Apart from Curriculum I have kept special training sessions in food production and patisserie to enhance students on the basic skills and knowledge required for making a professional career in the culinary field.

What do you see as your college’s greatest strengths and how it can be enhanced?

“Our highly qualified faculties and non-teaching staff define our strength”

Our strengths are our highly motivated students, faculty, and staff. All of them are cohesively working to build a stronger and preferred destination for students, faculty, and corporations. We strive to develop the best attributes of each person so that they can reach their maximum potential.