WGSHA Manipal: Chef K.Thirugnanasambantham, Principal

Chef K.Thirugnanasambantham is the Principal at Welcome Group Graduate School of Hotel Administration (WGSHA), Manipal. He has been a part of this institute since 2000. He has served as HOD of the Food Production Department, Operations Department, and Department of Culinary Arts. The maestro earned his repute over three decades for his diligence, robust leadership qualities and passion for the industry. He brings to the table a huge repertoire of knowledge and expertise in the dynamics of hospitality, culinary education, hotel administration, and operations. His strong dexterity comes from his vast experience and extensive cognizance from skilfully managing hospitality and culinary programs.

WGSHA Manipal

What is your philosophy of leadership?

“A strong partnership with supportive groups while creating new education”

Our unique strength is the MAHE-ITC Ltd. professional collaboration. MAHE (Manipal Academy of Higher Education) signed an agreement with ITC Hotels to strengthen the industry and academia partnership. We strongly believe that this partnership is really the core that differentiates us in the marketplace. Dr H.S. Ballal, Pro-Chancellor of the university believes that teaching is as much about the creation of new knowledge as it is about imparting existing knowledge in textbooks.

ITC's Core Values are aimed at developing a customer-focused, high-performance organisation that creates value for all its stakeholders.

What would you like people to know about your College they may not know?

“The focus of our education has shifted towards technologically interfaced services”

For three decades, WGSHA has been attempting to bridge the competency gap between the requirements of the global hospitality industry and academia. We are imparting education that caters to the current trends in the industry. The college also endeavours to streamline student evaluation and feedback processes. The college has tried to shift the focus of our curriculum from teacher-centred to student-centric education.

What can an inbound student gain from studying at WGSHA?

“Plethora of UG, PG courses that are globally accepted and are taught by industry experts”

We offer several undergraduate and postgraduate programs including Bachelor of Hotel Management (BHM), BA (Culinary Arts), MSc. (Hospitality and Tourism Management), MSc. (Dietetics and Applied Nutrition), and Post Graduate Diploma in Culinary Arts. We also offer a host of certification programmes including Wine Appreciation Programmes and several courses from City and Guilds, UK. At every level, our students learn from distinguished faculty with the best of interactive theory classes, hands-on practical, simulations, food festivals, etc. Our students get an opportunity to network with industry leaders and alumni.

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What are the unique features of the administration and programs at WGSHA?

“Excellent faculty, amplified teaching methodologies and student-centric policies”

The curriculum includes modules of professional and personal development. It recognizes, monitors, and assesses students’ participation in events of the college. WGSHA regularly organizes structured workshops on various soft skills such as communication, interpersonal skills, problem-solving capacity, etc.

The faculty is an excellent blend of academic experience and industry exposure. A large number of our faculty have PhDs as their terminal qualifications. The HR department does training needs identification on the recommendation of the Principal and charts a training calendar for faculty.

How does the curriculum of your College ensure the best practice of industry?

“Focussing on Outcome-based education and a strong industry-academia interaction”

Curriculum conclaves are held with all stakeholders that include Industry, students, faculty and parents. Recently, a new curriculum has been adopted as part of Outcome-Based Education (OBE). WGSHA has launched Industry-Academia Interface Sessions between industry stalwarts from the top hotel brands and our faculty members. Our institute always encourages extensive alumni engagement and worldwide networking.

What are some valuable insights into the programs that you are offering?

“Imparting hands-on, skill-oriented intense global curriculum”

The programme aims to provide students with a strong base of knowledge, skills and attitudes required for employability/leadership roles in hospitality and restaurant operations, management, and entrepreneurship. The focus is on developing attitudes, contextual knowledge and appropriate techniques fit for this domain. The Culinary Arts programme aims to provide aspiring culinary professionals with a globally benchmarked educational experience and qualification. It is designed by top chefs from India and focuses on hands-on training. The classes are handled by proficient chefs and guest chefs from around the world.

Have you introduced any new programs at your college?

“A PG course focusing on all aspects of Indian cuisine and food culture”

We have introduced the Master of Arts (Indian Cuisine and Food Culture) course at our institute. With the growing popularity of Indian Cuisine, we have planned this unique 2 years’ post-graduation degree course. It will impart a hands-on, skill-oriented, intense curriculum on Indian cuisine and food culture. Students will understand, through their practical experiences, the importance of Indian cuisine and our cultural practices. We intend to promote Indian cuisine to our future generations, with professional knowledge and skills, at par with the way other cuisines are taught across the world.

What do you think should be the College’s top priority over the next 10 years?

“The college will strive to increase in students’ placement, Industry-sponsored fellowships, and faculty exchange programs”

As one of the very few hotel management institutes in India that have been ranked among the international institutes, the college has many ambitious plans. The college will continue to refine its philosophy on education and curriculum to achieve academic excellence, internationalization, research capabilities and employer reputation. Leveraging the potential of alumni as teachers will continue to remain a key area of our pedagogy. The college will strive to increase number of National and International accreditations, program affiliations with the best hospitality schools in the world.

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What are the different scholarships that a student could avail?

“We ensure to provide scholarship to the deserving students: Chef K.Thirugnanasambantham”

The college is happy to give away a host of scholarships for the eligible students, kindly endowed by Manipal Academy of Higher Education, ITC Hotels and several alumni and well-wishers. These motivate our students to excel in their chosen areas and stand tall in merit in their class.

The list of the current scholarships are:

SAGES Scholarship for the students from Academy of General Education Schools and Dr TMA Pai Foundation institutions: – Min. 70% in 10+2 up to 5% of Gen. intake seats
Employees’ Children of Manipal Academy of Higher Education (MAHE) and MSS Staff Child/Spouse Scholarship
Konkani Speaking Students (10% of Tuition fees to all Konkani mother tongue students)
ITC Merit cum means Scholarship (Top 3 ranks of each year of all batches)
MAHE Scholars Scholarship for I Year only: 5% of Gen. intake (20% of Tuition Fees
MAHE Achievers Scholarship from 2021 (based on final results of senior batches of all courses)
Chef Floyd Cardoz Scholarship / Bombay Canteen: (fully sponsored three-year BA (Culinary Arts tuition fees to one student)
Lourdes Scholarship: 1 student from BHM every year
Dr T M A Pai Gold Medal for university topper of BHM
ITC Chairman’s Gold Medal for university topper of BA (Culinary Arts)
ITC Chairman's Gold Medals for Best Outgoing Students of BHM and BA (Culinary Arts)
Ricky Victor D'Souza Memorial Award (Gold Medal) for highest in Food Production in all years of BHM
Prof. Trevor Devas Award (Cash Prize) for topper in Entrepreneurship in BHM
G Sathyavathi Award (BACA) for Best Outgoing Student from The Bachelor of Arts (Culinary Arts) Program