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.