Chef.Shashi Bhushan has completed BHM (Bachelor in Hospitality Management) from MAKAUT, (Formerly known as WBUT) West Bengal, Kolkata, and an MTTM (Master of Travel & Tourism Management) from IGNOU New Delhi. He has a total of eight years of experience in the Hotel/Hospitality Industry, especially in the teaching domain. He worked in SAMS IHM Varanasi as a HOD of Food Production, and as an Assistant Professor at Parul University, Vadodara, Gujrat. Currently he is associated with Chennais Amirta IIHM, Balkampet campus, Hyderabad, as a HOD Food Production to teach core subjects and overall in-charge of the Food Production Department. 

CAIIHM Hyderabad

What is the latest program that you are offering in your dept.? which will help students outperform and stand apart from the crowd.

We enroll students into various programs of the hospitality industry such as BSC in Hotel Management, DFP (Diploma in Food Production), DHO (Diploma in Hotel Operations), Executive Diploma & Professional Diploma in Hotel Management. These programs consist of Culinary Arts, Bakery & Confectionary, F&B Services, Accommodation Operations, Front office operations, and foreign language. After successfully completing the program, the students would be ready for the hospitality industry and the new challenges of the hospitality industry. We are offering a special DFP (Diploma in Food Production) course which helps the students to get knowledge of basics of the food production department to get a job or to become an entrepreneur.

What are the factors that make this program the best for the students to opt?

The hospitality industry is growing industry year by year in India. Running the hospitality and hotel industry smoothly requires manpower, it also provides day-to-day business activities and customer service functions which is a good reason to opt for this program by the students. Fast job training and career development opportunities excellent reasons to choose the program for a career in hotel management. 

What will you say the “best practices” in the course you’re offering?

To make our students ready for the industry, we ensure that whenever we are taking our students to the Kitchen Lab for their practical class, we focused a lot on improving their skills in the kitchen lab. Through this practice, we ensure that the students learn the concept, history, and importance of every recipe they have made in the kitchen lab. 

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What are some valuable insights into the program that you are offering at your dept.?

We ensure in the food production department during their course/program the students should learn the proper knowledge and skills of the kitchen department, basically it is a skill-based program so we are giving special attention to practical labs, practical lab manuals, workshop on various topics, activities, and inter and intra food production competition. At the end of the semester of the program, we ensure that the students should able to do menu planning, Recipe development, plating diagram, cost control, portion control, and kitchen management.

How does the program ensure that students are being prepared for the future?

By organizing various Competitions, Activities in the kitchen, and by participating in various culinary cooking competitions organized by the hospitality industry we ensure that students are being prepared for the future. Most of all by adopting their creativity it their own skills and ways of expressing their thought about the culinary industry.

How did you train yourself/faculty to deliver this program to the students?

After Recruitment of the staff, we gave them a proper induction program about our Infrastructure, Kitchen Labs, Course Curriculum, and software that we used for the practical Indent/Requisition. We provide them with Computer/ Laptop, Teaching content book, practical lab manual, and teaching materials to deliver the best to our students. We are always keeping our faculty updated about the curriculum, projects, assignments new trends in the hospitality Industry, and teaching pedagogy. In the third and final year of their course the faculty upgrade and updates accordingly about their Industrial Exposure Training.

How do you tend to build an industry connection with this program?

The Chennais Amrita International Institute of hotel management ensures that the nowadays industry demands live and passionate people in the hospitality industry. To make them successful hoteliers all theoretical and practical subjects are thoroughly explained. To connect the students with the industry we are organizing webinars, seminars, and workshops related to the subjects. In between, we are always calling the industry experts to share their knowledge and experts session regularly, bringing in the latest trends into the field. The students are receiving experience in various sections of the kitchen with bakery and confectionary of culinary arts.

What were the challenges that you faced while inculcating this program in your curriculum?

As food production department is influenced by French cuisine. So many of the words and sentences are given in French words. it is a little difficult for the students to understand, but we are helping them to understand the French words. We are translating it into English so the students can understand it easily.

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What are the types of projects that the students are working on through this program?

The students are working on various projects through this program, such as a Market survey of the commodities, nutritional benefits of the ingredients, new trends in the culinary arts world, recipe development, regional foods of Indian states, continental, European and Chinese people food habits and their regional ingredients used into the kitchen and especially the impact of French language and cuisine in the food production department.

What are the benefits and career options after pursuing this course?

We are providing complete placement assistance into academics and their desired career option opted by our students. After completing their course our students may make their careers in different fields of the hospitality industry, such as Hotels, Restaurants, cruises, Kitchen Management, Hospitality service in various MNCs, and the Travel Tourism Department of various states. We are having a separate T&P department for the students who all want to go to a foreign country, T&P department assists them. The best benefits of this course are that the students can open their own food outlet, bakery, restaurant, etc.