Orientation Programme of Batch 2017-20 at School of Tourism and Hotel Management, Ansal University
The School of Tourism and Hotel Management, Vatel at Ansal University organised the orientation programme for its new students on Tuesday, August 08 and on Wednesday, August 9, 2017. The Dean, after delivering the welcome address, invited Dr. Kamlesh Misra the Vice Chancellor of the university to address the new students, who, being an expert motivator, lauded them for having chosen a career in the rapidly progressing and the dynamic world of hospitality.
The main attribute of hospitality industry being the one which primarily engages young executives, the new students were shown an example of the same by them being audience to the address by Mr. Abhijit Panda, Training Manager of the Roseate Hotels, who, at but a young age of 25, guided the students as to how they could carve for themselves a successful career and make an identity in this trade.
In order to give a multi-faceted exposure, the new students were addressed by Ms Geetika Sharma, another young Human Resources Manager from the Marriott Hotels, followed by which, Mr. Sunil Mathur, a stalwart in hotel operations with four decades of experience spoke about what the industry expectations of the modern hotels were and how these students could cope up with long working hours.
A perfectly balanced life is what makes one go up the ladder fast, especially when one is connected with the hospitality trade. With the apprehension that industry expectations are varied, unexpected and, at times extremely rigorous and demanding, leading to stress, the students, were given a special talk by experts to manage such situations.
The two-day orientation therefore was consummated with great success.
School of Tourism & Hotel Management: Orientation 2017
Thank you for attending the Cooking Without Fire Workshop at School of Tourism & Hotel Management. We hope that you found the workshop informative and worthwhile. We are looking forward to meet you again on coming Friday i.e 28/July/17, 10.00 AMfor the Workshop on –
“How to be a Good Conversationalist”.
Please take a moment to review the remainder of this important update regarding Orientation Programme to ensure you start off the semester on the right track!
- Orientation for the batch 2017-2020 is scheduled for 8th and 9th August 2017. The dress code for the students will be formals.
- To avoid last minute rush, the students are directed to bring along their original documents and one set of attested photocopies for verification on coming Friday i.e 28/July/17. A detailed Checklist is attached for reference.
- An anti ragging affidavit needs to be filled up and submitted to the school on or before 9th Aug 2017.
- Registration slip along with other formats ( Antiragging/ Undertaking ) that shall be given on coming Friday i.e 28/July/17needs to be duly filled and submitted to the school on or before 9th Aug 2017.
- The cost structure for the Uniform, Books and Journals shall be shared during the workshop and also the process of payment/procurement will be shared.
That’s it for now. we look forward to seeing you in the Orientation day on 8th August 2017. Best wishes for an engaging and productive year.
Document Checklist – Download Now
Lesson on French Gastronomy
The students of School of Tourism and Hotel Management, Vatel at Ansal Uninversity, Gurgaon are working in the Vatel Hotel in Nimes, France under the close supervision of the trainers. Apart from learning hospitality the French way, they are being trained in other operational areas of a hotel mainly in Food & Beverage Service, Food Production and Bakery & Patisserie
Workshop on Dining Etiquette's
Many business functions take place in dining situations – whether it’s meeting an employer for a second interview or networking with colleagues at a formal event. An understanding of dining protocol leads to ease and confidence in business settings and social situations and is a vital component of comprehensive career preparation.
In continuation with the series of workshops being conducted for the new students at the School of Tourism and Hotel Management, Ansal University, the workshop was specifically targeted at Dining Etiquettes.
The purpose of the workshop was to expose these students to show them the basic rules of dining etiquette and learn the skills to apply these rules to professional dining situations.
Marcopolo Student-Exchange Programme
At School of Tourism and Hotel Management, the tie up with Vatel (France), the numero uno worldwide Hospitality School and globally Best Hospitality Management School, gives students the possibility of honing an international outlook through the Marcopolo student–exchange programme along with a host of summer and winter internships across the world for students of undergraduate course in Hotel Management. The Marco Polo exchange program provides an opportunity to spend one semester abroad in 14 other Vatel Schools, anywhere in the world. Students can extend their stay for their 6 months industrial training. Currently students are interning at France and Switzerland under this arrangement.
Chocolate And Candy Making Workshop
Carrying forward with the series of workshops being conducted for the new students, the School of Tourism and Hotel Management organized their third workshop this Friday on chocolate and candy making. After the audio-visual presentation, a real-life demonstration was given by the chefs of the School. The varieties produced by the students consisted of dark and while chocolates, roasted almond, peanut brittle, walnut fudge, raisin and white chocolate crackle. Candies consisted of mint candy, green apple and orange candies.
Students took keen interest in molding the chocolates in shapes of shells, chessmen, barrels, fruits and decorated them on mirrors or wrapped them in exciting, scintillating colours and also arranged them in gift boxes. All this happened while their parents adorned the dexterity and expertise of the chefs and to see their wards grooming themselves into celebrated chefs…The parents were honored by the Dean of the School, Mr. R.K. Bhandari who were also called upon to participate in the delivery of Certificates of Participation to the students…
Pre-Induction Workshop for Batch 2017 at Vatel India
As part of the series of workshops conducted for the students either having already taken admission into the School of Tourism and Hotel Management at Ansal University or showing a keen interest to join the course, the theme of today’s workshop was on Sandwiches. The students show-cased their maiden culinary talent in producing sandwiches of their choice and their own innovation…
Please visit this link for more happenings at School of Tourism & Hotel Management
Living their French Dream
Students of School of Tourism and Hotel Management (STHM) have reached France to undergo a 10 week summer internship. STHM is offering the under-graduate programme in collaboration with Vatel Business School (France). Winner of the Worldwide Hospitality awards in 2016, Vatel is today the No. 1 School of Hospitality in the world with presence in over 40 campuses in 29 countries.
In an endeavour to develop manpower with competitive qualities at par with Global Standards in India, this collaboration is working very well for the students of the School. They have been given opportunities for prestigious internships abroad, through which they get a taste of international hospitality - a rare learning opportunity so early on in their academic careers.
Nestle Young Chef Competition
As a sequel to the various academic activities oriented towards the overall exposure and hands-on experience for the students, the School of Tourism and Hotel Management (STHM), Ansal University, in collaboration with Nestlé India Limited, organised Nestlé Young Chef Competition on April 21, 2017 within the University premises.
Students of 2nd and the 6th Semesters of STHM took a very enthusiastic and keen interest in the competition, for which strict modalities were specified by Nestlé. During the 4-hour competition filled with excitement, passion and enthusiasm, ten teams comprising of three students in each team were given the open challenge to exhibit their skills and produce a starter, a main course dish and a dessert. The choice was Indian, Thai, Continental or oriental cuisines – all with the matching ingredients, accompaniments and garnishes. Preparation of one item of bakery was also necessary.
Students of 2nd Semester, for whom this was the first-ever opportunity to participate in a culinary competition, boldly gave their names for this contest. “Sir, even if we do not win a prize, we are determined to learn about how to handle such competitions in future”
Specialised events of such nature can’t be solemnised without the presence and active involvement of industry experts; Chef. Ajay Anand, Director of Culinary, Pullman New Delhi Aerocity, Chef. Ashish Dhar, Chief Culinary Designer, Pullman New Delhi Aerocity were called upon to judge the performance of students and to give their expert comments about the taste, the texture, the colour, the appearance and the consistency of the dish, in relation to what was specified by the Company.
Ms Smriti Khanna, Regional Home Economist, Nestle India Limited, who was the overall in-charge of the event said “I was overwhelmed to see the enthusiasm, the fervor, the rigor and the excitement of these young students. We look forward to organize the events in future also.”
Prof. R.K. Bhandari, Dean, STHM who considers such opportunities to be an integral part of the structured learning, said “Until the students do not have the urge to excel or are not given to work under pressure, they cannot exhibit their competence; neither can they reveal their true love for this very fine trade. Besides, several new things come up during such events, which leave an indelible mark in their minds”
“The best in you comes out only when you take part in a fierce competition and such competitions, besides putting you in a testing situation, promote a lot of teamwork, camaraderie and the will to excel” said Mr. Laurent Guiraud, director of the Vatel programmes in India.
Alumni Interation - Alumni as Mentors
School of Tourism and Hotel Management, Ansal University organized alumni interaction on 06th April 2017 where the alumni interacted with present students of the school and shared their experiences of their time of studies, their journey so far and guided the students to work hard and take pride for being hoteliers. They motivated the students to take their studies seriously so that they can become true professionals of hotel industry. Students were very curious to know the industry expectations and alumni shared their views on that and acted as mentors for the students.
Alumni of the School also ensured that in future they will support them and be available for any kind of guidance. This was a good initiative by the school and was appreciated by Alumni.
To cherish the memory of this interaction and association, plantation by Alumni,Dean, Faculty, staff & Students was done in the Herbal Garden of the School.
Celebrating French Cooking
“Gȏut de France” celebrating French cooking was organized from 20-22 March 2017 by School of Tourism and Hotel Management, Ansal University, Gurgaon.
This initiative commemorating with worldwide second edition of Good France, featuring French Gastronomy, was organized by School with aim to understand art and attributes of French Cooking and to explore French gastronomy in a broader sense. “G?ut de France” along with sumptuous lunch was organized by the students in the school in Honor of French Cuisine.
Series of workshops, Guest Lectures and Public lectures were organized during this week to celebrate Good France. Support from the industry was encouraging one.
Michelin-starred Chef Akrame BENALLAL, Owner of Group Akrame Power guided students towards achieving goals through perfection.
Mr Rajindera Kumar, Director Vivanta, by Taj Ambassador, New Delhi , Mr. Tristan BD LOMENIE- Director of Operation LUXE Hotels India & General Manager Delegate – Pullman & Novotel New Delhi Aerocity, were some of the other invitees who delivered speeches on the occasion.
Sugar Craft & Chocolate Techniques
School of Tourism and Hotel Management, Vatel at Ansal University have believed in “experiential education” which is defined as active student engagement in opportunities to learn through doing and reflection. This empowers students to immediately apply theory to practice under the guidance of expert faculty. To impart the same School organized a Workshop on Sugar Craft & Chocolate Techniques at the University Premises.
Fruit & Vegetable Carving Session
Fruit & Vegetable carving is a delightful way to make food into art, or to make fun art that taste good. It’s all about letting go of your inhibitions and using fruit as your medium for artistic expression. School of Tourism and Hotel Management, Ansal University students enjoyed two hours of practical session where they discovered the process of crafting fruit & vegetables into alluring creation.
This workshop was conducted on 13th January’17
Workshop on Cake Decoration
Workshop on Flower Management
Workshop on Table Layout & Napkin Folding
Workshop on Pizza Making
Workshop on Color Schemes
Workshop on Dining Etiquette
Cooking without Fire Workshop
Calendar of Friday Workshops 2016
Workshop on Cuban Cigar by Mr. Pawanjyot Singh( Brand Ambassador, "Cuban Cigar")
Master Chef Competition 2016: A Competition on Healthy Food for people with special requirements
Guest Lecture by Mr. Yash Raghav, Regional Training Manager North @ Sarovar Hotels & Reesorts on "Hospitality Trends"
Visit to VATEL France for Knowledge Transfer
Visit to Hotel Crown Plaza
Workshop on Intercontinental Hotel Group by Ms Aakriti Bhargava, Training Manager, Hotel Crown Plaza, Gurgaon
Culinary challenge at Guru Harkrishan Singh Public School, Vasant Vihar
A culinary competition involving continental breakfast tray layout and napkin origami was initiated by Ansal University, Hotel Management &Catering Technology professionals at Guru Harkrishan Singh Public School , Vasant Vihar. The competition was aimed at testing the culinary knowledge of the students and enhancing their skill relating to various hospitality aspects