vedatya's international culinary arts undergraduate programme prospectus

SCHOOL OF HOSPITALITY AND TOURISM MANAGEMENT

MAKE A CAREER INCULINARY ARTSLIVE YOUR DREAM

2 YEAR ADVANCED DIPLOMA ININTERNATIONAL CULINARY ARTS

Educator for the Service IndustryINSTITUTE

ACCREDITED BY SCOTTISHQUALIFICATIONS AUTHORITY (SQA)

VEDATYAINSTITUTE

Success Isn’t Accidental.

It is ambitious, it is audacious, and it is bold. Yet, success will only remain a dream unless pursued with knowl-edge and purpose.

Vedatya, building upon its core values of research ori-ented faculty,world class curriculum, international placements and student orientation, is now crossing a milestone in its pursuit of knowledge with a brand new fully integrated campus. It is therefore an opportune mo-ment for us to adopt an identity that reflects our pursuit.

Vedatya reflects its core value. “Ved” in Hindi means knowledge and “Aditya” means sun. “Vedatya”, there-fore, is a coined term that means “Source of Knowledge”.

We push boundaries for lifelong pursuit of knowledge. Be successful, not by accident, but through Vedatya.

Vedatya. Educator for the service industry.

CONTENTS

From the Director’s Desk 05

From the Programme Director’s Desk 07

About Vedatya Institute 08

School of Hospitality and Tourism Management (SHTM) 11

IHG Academy 13

About Scottish Qualifications Authority (SQA) 15

About Higher National Diploma 16

Advanced Diploma in International Culinary Arts 18

Programme Structure 20

Module Description 21

Fee Structure and Eligibility 25

Life at Vedatya 27

Alumni Speak 30

Industry Speak 31

Internship & Placement Highlights 32

SHTM Internship Record 33

Snapshot of Past Recent Placement 34

Faculty Profile 35

VEDATYA INSTITUTE

VEDATYA INSTITUTE

FROM ThE DIRECTOR’S DESK

Prof. Sandeep MunjalDirector

Welcome to the undergraduate community of Vedatya Institute and a particular welcome to the Advanced Diploma in International Culinary Arts. Attending this programme represents a considerable commitment and investment by you. We aim to match your commitment by providing a challenging programme that encourages you to acquire skills and knowledge of international level in the culinary field and prepares you to pursue your dream of becoming a Chef of repute in years to come.

There is a tremendous demand for well trained, skilled and knowledgeable resources in the culinary domain of hospitality sector both internationally as well as in India. The two Year Diploma awarded by Scottish Qualification Authority (SQA) provides you with an internationally recognized qualification that will help you make the most out of abundant career opportunities that are available. The specialization in the second year allows you to give a clear direction based on your interest. The international accreditation through SQA allows you to upgrade your qualification to a degree level as you can apply for admission to a wide range of reputed international universities.

While we believe a programme should be challenging, your experience at Vedatya should also be enjoyable. Therefore, all faculty and administrative staff associated with the programme look forward to working with you. We hope you will partake in both the educational and social life of our student community. When you leave, we hope that you will remain in touch and tell us about your career or academic progress. I wish you every success as you begin this exciting and challenging stage of your life experience.

VEDATYA INSTITUTE

VEDATYA INSTITUTE

FROM ThE PROGRAMMEDIRECTOR’S DESK

Sanjay SharmaProgramme Director

We are very excited to welcome you to the culinary domain of Vedatya’s School of Hospitality & Tourism Management. Vedatya as an institution of higher order learning focuses on excellence in the areas of Hospitality and Tourism.

In the dynamic world of culinary arts the demand for skilled professionals has increased significantly. Employers are seeking trained, young, passionate and dedicated individuals with sound technical knowledge. The culinary programme at Vedatya in association with Scottish Qualifications Authority (SQA) is designed to bridge the gap of industry requirement not just domestically but internationally. The initial phase of the curriculum focuses on the basics of culinary which further leads to specialization in the area of interest. The blend of theory and practice guides enthusiasts to seek early employments through acquiring transferable skills and required knowledge.

Learning at Vedatya is more than academic and practical training; it provides a supportive environment for holistic development of an individual. It imparts all the skills necessary to start a career in culinary domain and grow to leadership positions.

I hope you will enjoy your journey here at Vedatya and wish you success for all your future endeavors.

VEDATYA INSTITUTE

ABOUT VEDATYA INSTITUTE

Vedatya Institute is an initiative of IIT & the Wharton School alumni who wish to repli-cate their own quality educational experience for the benefit of students in India. It was established with the active support of corporations such as - The Carlson Group, USA and the Edwardian Group, UK. The institute is funded by the holding entity of Radisson Blu Plaza Delhi, Radisson Blu Varanasi and a restaurant chain called The Great Kabab Factory. The institute’s campus, located on Gurgaon-Sohna road, is fully integrated with academic, recreational and residential facilities for students.

The institute was established in the year 2000 as an institute of higher learning in India that offers internationally recognized, undergraduate and post graduate programmes of study in hospitality and business management.

The institute’s record of academic excellence is demonstrated by its full time faculty, the journal called the Journal of Services Research (JSR) that has been in publication for 10 years and an international conference on services management hosted by Ve-datya in India, and its global partners - Virginia Tech University in US, Oxford Brookes University in UK, and Institute of Tourism Studies in Macao.

SChOOLS AT VEDATYA

Vedatya consists of various schools focusing on individual disciplines but with a common thread running through them. The basic philosophy behind this is to leverage synergies that exist between various disciplines such that participants get professional training to fit in general management as well as process management cadres in designated industry sectors. Keeping this in consideration the institute has established the following two schools.

School of hospitality and Tourism Management (ShTM)School of Management and Entrepreneurship (SOME)

These schools offer undergraduate and postgraduate programmes of study leading to award of degrees / diplomas in various disciplines. Other than this each school promotes research, consulting and executive training in their chosen areas of excellence. Each school has its dedicated staff and other resources and is governed by separate Academic Councils to direct their academic pursuits.

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WhY VEDATYA

� Highly qualified faculty (85% of its faculty have a PhD or are pursuing a doctorate degree in their respective areas of expertise) who have published books and research publications

� A self-sustainable ”Green Campus” over 16 acres within 25 minutes of driving distance from Gurgaon with academic, recreational and residential accommodation for students

� First institute in India that will have an internationally branded on-campus training hotel, Holiday Inn

� Academic partnership with InterContinental Hotels Group, one of the world’s largest hotel company, in the form of an IHG Academy to groom future leaders in the hospitality industry

� The latest episode of ‘Escape from the boardroom’ aired on BBC featured Jan Smith, CEO, AMEA of InterContinental Hotels Group interacting with Vedatya students. The episode also highlighted Vedatya’s brand new sprawling campus on Gurgaon Sohna Road

� Placement record of students across multiple continents and the most reputed companies in the respective industries

� A record of academic excellence of an international standard as demonstrated through multiple audits conducted by QAA, a UK government independent accreditation body

� An academic culture and corporate policy that promotes applied research and industry focused consultancy assignments for faculty

VEDATYA CAMPUS

The institute’s state-of-the-art campus, amongst other facilities, has the following features:

� Within 25 minutes of the heart of Gurgaon, a major suburb of the National Capital Region (NCR)

� Self-sustainable campus with academic, administrative, and residential accommod-ation for students

� Recreational facilities including football field, tennis courts, volley ball court, basket ball court and an upcoming student center

� An environmentally-conscious design that minimises the developmental footprint � “Green” Campus as per LEED-INDIA � Unconventional design of spaces � Mazes & Puzzles to foster team work, sharpen minds & critical thinking

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SChOOL OF hOSPITALITYAND TOURISM MANAGEMENT

MissionStatementDevelop the next generation of hospitality leaders and entrepreneurs in Asia through quality international hospitality education, training, development and research, using state-of-the-art facilities, self-learning, qualified faculty, and global certification.

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The School of Hospitality and Tourism Management (SHTM) was established in year 2000 as the institute’s first school in academic partnership with The Department of Hospitality, Leisure & Tourism Management, Oxford Brookes University, Oxford, UK. SHTM provides its students the knowledge, skills and competencies for a career in the international hospitality and tourism industry. Its programmes are designed to empower students with a complete range of managerial skills both at a conceptual and at an operational level, supported by practical training and a Supervised Work Experience (SWE). In its short existence, SHTM has achieved many milestones:

� Ranked amongst the premier hotel management institutions of India by the Education Times, Times of India

� Vedatya is the first institute in India to have an internationally branded on-campus training hotel, Holiday Inn

� Academic partnership with IHG, world’s largest hotel company, in the form of an IHG Academy

� Demonstrated record of placement at global hospitality chains like Accor, InterContinental Hotels Group, Starwood, Hyatt, Oberoi, J.W. Marriot, Taj Hotels & Resorts and Carlson

� Record of merit based full year paid internships in England, Australia, Dubai, Malaysia, Singapore, Germany and India

� Demonstrated record of over 10 years of excellence in academics and research � 100 percent placements at management trainee / management positions in leading

organisations � Numerous ‘Employee of the Month’ and ‘Gold Awards’ won by the students during

the Supervised Work Experience (SWE) training � Self-organised well received food festivals and events created and executed by

students � Many alumni have started successful entrepreneurial ventures

INDIA’S FIRST INTERNATIONALLY BRANDED ON-CAMPUS TRAINING HOTEL, HOLIDAY INN, ON VEDATYA CAMPUS

Vedatya is the first institute in India that will have an internationally branded on-campus training hotel, Holiday Inn, on its new campus on Gurgaon Sohna Road in NCR. InterContinental Hotels Group, the world’s largest hotel chain, and Vedatya have recently signed the “Holiday Inn” contract that provides a unique opportunity for the students to get trained at a world class infrastructure.

TOURISM AND HOSPITALITY SKILL COUNCIL (THSC)

Tourism and Hospitality Skill Council (THSC) is a Not – for – Profit Organization, registered under the Societies Registration Act, 1860. The Tourism and Hospitality Skill Council (THSC) is promoted by the Confederation of Indian Industry (CII) with inclusive representation of the Government, Industry, Industry Associations and Training Institutes across India, with financial support by National Skill Development Corporation (NSDC).Tourism and Hospitality Skill Council (THSC) which is formed by the Industry and for the Industry to tackle the skilling of large manpower to fulfill the industry requirement plays a crucial role in bridging this ever-growing gap.

Vedatya Institute is a THSC affiliated training partner, delivering jointly certified short term skills based courses.

SChOOL OF hOSPITALITY AND TOURISM MANAGEMENT (SHTM)

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IhG ACADEMY

PARTNERShIP WITh IhG TO GROOM FUTURE LEADERS IN ThE hOSPITALITY INDUSTRY ThROUGh AN IhG ACADEMY

InterContinental Hotels Group (IHG), one of the world’s largest hotel company has a formal partnership with Vedatya which expands IHG’s existing IHG Academy programme across India. India’s workforce, those between 15 and 64, is expected to rise to 67 percent in 2020 and the challenge is to turn those people into an employableworkforce. IHG wants to contribute to the education of the future generation in India through its IHG Academy programme.

Vedatya Institute benefits from the partnership through a range of initiatives including IHG guest lecturers and mentors on campus; work experience placements for its students at IHG hotels; sponsorship of campus facilities as well as the opportunity to connect students with a range of employment options when they are finishing their studies.

The IHG Academy was developed to attract and foster talent by providing real-life skills and enhancing employment opportunities. It is a global initiative by IHG and has more than 180 programmes running around the world.

IHG (InterContinental Hotels Group) is a global organisation with a broad portfolio of nine hotel brands, including InterContinental® Hotels & Resorts, Hotel Indigo®, Crowne Plaza® Hotels & Resorts, Holiday Inn® Hotels & Resorts, Holiday Inn Express®, Staybridge Suites®, Candlewood Suites®, EVEN™ Hotels and HUALUXE® Hotels and Resorts. IHG manages IHG® Rewards Club, the world’s first and largest hotel loyalty programme with nearly 79 million members worldwide. The programme was relaunched in July 2013, offering enhanced benefits for members including free internet across all hotels, globally.

IHG franchises, leases, manages or owns over 4,700 hotels and 688,000 guest rooms in nearly 100 countries and territories, with more than 1,100 hotels in its development pipeline. InterContinental Hotels Group PLC is the Group’s holding company and is incorporated in Great Britain and registered in England and Wales.

VEDATYA INSTITUTE

VEDATYA INSTITUTE

SQA provides a wide range of high quality, internationally recognised qualifications and associated services. They work with schools, colleges, universities and training organisations to develop and deliver their qualifications and assessments. Around 15,000 teaching professionals and industry specialists support SQA operations annually, helping to ensure that SQA qualifications accurately reflect learners’ knowledge and skills and provide routes to jobs or further study. SQA provides advice, support and services, such as expertise in assessment, that enable organisations to succeed in meeting a wide range of educational and workforce development challenges.

Based in Scotland, SQA works across the UK and internationally. It is sponsored by the Scottish Government’s Learning Directorate. The organisation has two main roles: accreditation, and awarding qualifications.

SQA ACCREDITATION:

� Accredits qualifications other than degrees � Approves, and quality assures awarding bodies that plan to enter people for these

qualifications

SQA AWARDING BODY:

� Devises and develops qualifications � Validates qualifications (makes sure they are well written and meet the needs of

learners and tutors) � Reviews qualifications to ensure they are up to date � Arranges for, assists in, and carries out, the assessment of people taking SQA

qualifications � Quality-assures education and training establishments which offer SQA qualifications � Issues certificates to candidates

Within these roles they offer a range of services for businesses and training providers, ranging from course and centre approval through customised awards, to endorsement, credit rating and licensing services. They strive to ensure that their qualifications are inclusive and accessible to all, that they recognise the achievements of learners, and that they provide clear pathways to further learning or employment.

SCOTTISh QUALIFICATIONS AUThORITY (SQA)

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ABOUT hIGhER NATIONAL DIPLOMA

A Higher National Diploma (HND) is a higher education qualification of the United Kingdom. This qualification can be used to gain entry into universities at an advanced level. The diploma helps in gaining better knowledge and skill based experience as compared to the advances in the three year degree course. HNDs are specially designed to meet the needs of employers both locally and internationally. Employers recognise Higher National Qualifications as good evidence of your ability, having an HND will help you get a job. Higher National qualifications don’t just qualify you for work. Some HNDs allow direct entry to third year of a degree programme. Many universities around the world will take students who have completed their HND onto the third year of a degree course.

Universities around the world accept SQA HND graduates at advanced entry for undergraduate study for compatible subjects.

Here is the list of the highly regarded universities which accept SQA HND graduates.

Please note: Many other universities accept HND graduates at their discretion.

AUSTRALIA � Deakin University � University of Southern Queensland � University of Tasmania

CANADA � World Education Services (WES) � Royal Roads University � Trinity Western University � University of the Fraser Valley

hONG KONG � Hong Kong Polytechnic University

NEW ZEALAND � Auckland Institute of Studies � Open Polytechnic of New Zealand � Pacific International Hotel Management School

SOUTh KOREA � Woosong University

UNITED KINGDOM � Abertay University � Anglia Ruskin University � Bedfordshire University � Birmingham City University � Cardiff Metropolitan University � De Monfort University � Edinburgh Napier University � Glasgow Caledonian University Glyndwr � Heriot-Watt University � Huddersfield � Kingston University � Leeds Metropolitan University � London School of Business and Management � Middlesex University, London � Open University in Scotland � Oxford Brookes University* � Queen Margaret University, Edinburgh � Robert Gordon University � Scottish Agricultural College � Sheffield Hallam University � University College of Birmingham � University of Aberdeen � University of Bradford

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� University of Brighton � University of Central Lancashire � University of Chester � University of Chichester � University of Dundee � University of Edinburgh � University of Glamorgan � University of Glasgow � University of Greenwich � University of Hertfordshire � University of Hull � University of Lincoln � University of Manchester � University of Northampton � University of Plymouth � University of Portsmouth � University of Salford � University of Stirling

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� University of Strathclyde � University of Teesside � University of the Highlands and Islands � University of the West of England, Bristol

(UWE) � University of the West of Scotland � University of Worcester � Westminster University � York St John University

USA � World Education Services (WES) � Daemen College � Gannon University � Lawrence Technological University � SUNY College of Technology at Alfred � Thomas College

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ADVANCED DIPLOMA ININTERNATIONAL CULINARY ARTS2 YEAR FULL TIME PROGRAMME(Including 6 month Internship)

Specializations in General Culinary | Bakery and ConfectionaryAccredited by the Scottish Qualifications Authority (SQA)

Culinary industry is a rewarding pathway for future aspirants looking to advance their career. With the growth of hospitality sector, demand for qualified chefs has also increased. The industry is facing acute shortage of skilled manpower to contribute to future growth. Various initiatives have showcased the issue so far, however, it has not been handled effectively. The culinary programme offered by Vedatya is an endevour to bridge the gap by providing structured support to future culinary leaders. It provides an essential blend of theory with practical exposure to make a successful career in the culinary domain of the hospitality sector.

The specialized culinary programme will act as a stepping stone for budding chefs who want to advance their career in the vibrant sphere of culinary arts. The initial phase of the programme provides an opportunity to acquire fundamental skills. Progressing to advance stage would let you choose an area of specialization with the focus on general cookery, bakery and confectionary.

Diploma entitled ‘Higher National Diploma in Professional Cookery’ will be awarded by Scottish Qualifications Authority (SQA)

PEDAGOGYThe learning environment at Vedatya is designed to value each student; it promotes a culture of respecting and recognizing individual’s effort by providing structured support. The programme focuses on continuum learning with a wonderful blend of theory and practice. It provides a dynamic environment which is encouraging, sup-portive yet challenging. The practical environment fosters imagination, encourages creativity and provides independence which cultivates self confidence to take big-ger leadership roles in future. The theory is designed to promote sustained learning which together with live kitchen demonstration fabricates a unique mix of knowledge and practice. Transferring of the knowledge will be done through following methods:

Practical Training

The institute is well equipped with fully functional Basic Training Kitchen (BTK) and Quantity Training Kitchen (QTK) along with individual work stations to support skills development. Each practical session would be effectively delivered by qualified chef trainers to ensure quality learning. Budding chefs are given autonomy to showcase their talent through various culinary competitions. The practical are continuously assessed followed by a formal feedback to assist self assessment and reflective learning.

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Lectures

Practical sessions at Vedatya are backed by relevant theory delivered through class-room lectures, seminars and group work. It covers a range of national and Interna-tional culinary topics with the focus on specialization.

Industry Chefs

The dynamic world of hospitality needs to be constantly updated with latest happening around the globe. Realizing the need, we frequently invite industry experts to talk on the industry trends and future themes; it helps budding chefs to broaden their horizons. Chefs are also encouraged to demonstrate their expert skill which helps to learn contemporary knowledge.

Assessment Centers

The assessment center emphasizes on employability; it helps student to identify required competencies to be more employable. It is organized in a professional environment to groom student for personal growth and professional development.

Industrial Visits

Visits to industry are an integral part of the programme; it engages students in active learning by providing real working environment. Visits are organized by the institute as per the requirement.

Culinary Competitions

The institute organizes various culinary competitions for the school of hospitality students. These competitions promote individual talent and enhance self confidence. Participants of the internal events are further groomed to represent at National level competitions.

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SEMESTER 4 (hN Credit Value 1) Six Month Internship Exposure

Food HygieneIntermediate

F4TL34 (Credit-1)

SEMESTER 1 (hN Credit Value 8)

PROGRAMME STRUCTURE

SEMESTER 2 (hN Credit Value 9)

HospitalityIndustry

H1L734 (Credit-1)

Food Clarification & Purchase

DL3H34 (Credit-1)

HospitalitySupervision

H19834 (Credit-2)

ProfessionalCookery Graded

Unit 1DL4J34 (Credit-1)

ProfessionalCookery Graded

Unit 2DL4G35 (Credit-2)

PatisserieDL4534 (Credit - 2)

Kitchen Planning& Design

DL4035 (Credit-1)

Management of Food & Beverage

OperationsH19735 (Credit-3)

IntegratedProduction CookeryCode 16 (Credit-2)

Management ofHuman Resources

in HospitalityH1VL34 (Credit - 1)

SEMESTER 3 | General Culinary Specialization Group 1 (hN Credit Value 6)

Production Cookery Cold Kitchen

DL4634 (Credit-2)

Production Cookery Hot Kitchen

DL4734 (Credit-2)

Production Cookery Sweets & DessertsDL4834 (Credit-2)

Hospitality:Financial & Control

SystemsDL3T34 (Credit-1)

GastronomyDL3M35

(Credit-2)

Supervised Work Experience

EmploymentExperience - 1

D7HJ34(Credit - 1)

SEMESTER 3 | Bakery & Confectionary Specialization Group 2 (hN Credit Value 6)

Production Cookery Sweets & DessertsDL8434 (Credit-2)

SpecializedPatisserie

DL4934 (Credit-2)

FermentedPatisserie ProductsDL3F34 (Credit-1)

PastryDL4434 (Credit-3)

Work RoleEffectiveness

DG6G35 (Credit-1)

Hospitality:Financial & Control

SystemsDL3T34 (Credit-1)

GastronomyDL3M35

(Credit-2)

Hospitality Finan-cial

AccountingDL3R34

(Credit - 1)

PastryDL4434

(Credit - 1)

Work RoleEffectiveness

DG6G35 (Credit - 3)

Note: Gray - Mandatory (14 Credits) | Blue - Options A (6 Credits) | Orange - Options B (10 Credits)

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MODULE DESCRIPTION

Food hygiene Intermediate

This module is designed to develop student’s knowledge and understanding of the principles of Food Safety. The module is equivalent to the Royal Environmental Health Institute of Scotland (REHIS) Intermediate Food Hygiene certificate. The module aims to describe the principles of food safety, identifying the role of bacteria and non bacterial agents. It explains the rationale behind food safety management systems based on the principles of HACCP and the role of current hygiene legislation. It also explains the principles involved in the preservation and safe storage of food.

Food Classification and Purchase

This module is designed to develop the student’s knowledge and understanding of the principles of food purchasing and storage. It will enable them to recognise factors af-fecting quality and availability and to evaluate different sources of supply. The basic idea of this module is to educate students with all the processes involved from planning a purchase to the processing of raw materials.

hospitality Supervision

This module is designed to give students an understanding of the diversity of supervi-sor’s role in the hospitality industry. Students will gain an understanding of the quali-ties a supervisor needs to have to enable them to be an effective supervisor and will equip them with the skills to be able to lead a small team of people in the hospitality environment. Candidates will be given the opportunity to carry out related practical activities.

Professional Cookery: Graded Unit 1

Here, the emphasis is on critical and evaluative thinking, the module develops study and research skills in line with planning and analytical skills. The students would gain skills and knowledge required to source quality commodities and resources. Food hygiene, control systems and specialist culinary skills are an integral part of this module.

Professional Cookery: Graded Unit 2

This module is primarily designed to gain leadership qualities and an understanding of the skills required to be an effective supervisor. It would develop competencies in the areas of human resource management and accounting principles.

hospitality Industry

The module is designed to introduce students to different sectors of the hospitality industry. This module would also focus on the research methodologies adopted by industry professionals in line with marketing mix, segmentation, differentiation and other promotional tools.

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Patisserie

This module is primarily for candidates with some or no experience in patisserie work. The content of this module would develop an understanding of techniques and skills required to produce desserts and petit fours. The focus would be on high level of detail-ing to make the product acceptable within a restaurant, bistro or a coffee shop.

Kitchen Planning and Design

The module is designed to introduce students to the skills required for planning and designing a production kitchen along with the equipments used. The students would critically examine the factors affecting planning, designing and financing of a kitchen. The participants would learn how cost, efficiency, food hygiene, health and safety regu-lations affect designing of a kitchen.

Management of Food and Beverage Operations

This module is designed to give students an opportunity to apply knowledge, under-standing and skills gained from a wide range of operational areas. It enables to demon-strate competency in managing realistic food and beverage activity. It would also focus on examining the operational plan and its effectiveness.

Integrated Production Cookery

This module allows students an opportunity to gain underpinning knowledge of work-ing in a professional kitchen. On completion of the module the candidate would be able to prepare a wide range of dishes to a commercially acceptable standard.

Management of human Resources in hospitality

This module is designed to enable students to understand the management of human resource with special emphasis on planning, recruiting, selection and induction tech-niques. On completion of this unit the candidate would be able to prepare an induction programme and describe how human resource is managed in the hospitality industry.

hospitality: Financial Accounting

This module is designed to prepare students for financial aspects they would encoun-ter as supervisors or managers. It prepares them by giving a basic understanding of an accounting system. It is intended for candidates who require both a practical and a theoretical knowledge of accounting systems at a basic level.

Production Cookery: Cold Kitchen

This module is designed to enable students to develop practical cooking skills and pro-duce items to an advanced level. On completion of the module the participants would be able to apply a range of food cooking techniques to prepare and present dishes to a commercially acceptable standard.

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Production Cookery: hot Kitchen

This module is designed to enable students to develop practical cookery skills and produce dishes to an advanced level. It gives an opportunity to evaluate the dishes that they have produced. It focuses on modern and traditional methods of cookery suitable to a variety of service styles. It also discusses the health and hygiene requirements with reference to temperature control and monitoring.

Production Cookery: Sweets and Desserts

This module is designed to provide students with the skills and knowledge necessary for production of a range of basic and advanced sweets and desserts. On completion of the module the participants would be able to plan and plate modern desserts. It would enable them to prepare a selection of sweets and desserts suitable for a variety of occasions.

hospitality: Financial and Control Systems

This module is designed to introduce students to various control systems for use in the hospitality industry. It focuses on operating a spreadsheet based system for the standard food and beverage costing and control systems. It analyses the cost measures and calculates break-even point.

Gastronomy

This module is designed to give students an understanding of what is involved in the thinking and compilation of a meal. It will draw on the experiences gained by the participants in previous modules and develop their understanding of food and its uses. The student should achieve a level of competence of someone who can create a Gastronomic experience.

Pastry

This module is designed to enable students to plan, prepare, produce and finish a wide range of pastry products to a professional standard. It would enable them to manufacture raw pastry mixes, and plan a variety of pastry products, afternoon tea items and savoury pastry.

Work Role Effectiveness

This module is designed with an aim of describing the skills and knowledge which are personally used to perform the duties of their occupation. It compares current or re-cent work activities and achievements with national occupational standards and iden-tifies personal developmental plans.

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Specialised Patisserie

This module is designed to provide students with the basic skills and knowledge necessary for the production of simple items using chocolate, boiled sugar, marzipan, and pastillage. The specialised patisserie would produce chocolate petits fours, simple, moulded chocolate centerpiece and marzipan flowers. It would also produce a variety of simple boiled sugar items using piped, cast, blown and pulled sugar.

Fermented Patisserie Products

This module is designed to give student an understanding of, skills and techniques used to produce a range of products to a high professional standard, using yeast as the main aerator. Students will have the opportunity to produce sweets, desserts and afternoon tea products. The module covers a selection of breads, bread rolls, dough for sweets and desserts along with a demonstration on safe and hygienic working practices within the production area.

Supervised Work Experience (SWE)

SWE provides an opportunity for the students to showcase their learning in a more professional environment. It is a platform to execute the skills learned during the training at Vedatya. The progress during the internship is continuously monitored through regular communication between the institute and the organisation.

Employment Experience 1

This module is designed to enable the student to demonstrate that she/he can, in his/ her normal work environment can work with others to complete a task. It is intended for candidates who are in employment and are undertaking a course of study relevant to their occupational role with the support of their employer or who may wish to develop their career prospects. On completion of the module the student would be able to analyse and plan a workplace task in co-operation with others.

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FEE STRUCTURE AND ELIGIBILITY

Note: Service Tax @14.5% and any other applicable taxes are additional. Taxes are subject to revision as per the statutory policy of the government of India.

*First installment is payable as per the date communicated in the offer letter

TERMS AND CONDITIONS

� Each student is required to pay a programme registration fee of £ 220 (GBP) directly to the Scottish Qualifications Authority (SQA) at the beginning of the programme.

� A refundable programme security deposit of Rs. 15,000/- is to be paid at the time of admission. This is fully refundable when the students completes the programme or for some reason when he/she leaves the programme.

� Chef Uniform/ Culinary Kit will be available at Rs. 10,000 (inclusive of taxes) as a onetime charge, which is to be paid before commencement of the programme.

FEE REFUND POLICY

Fee once paid is not refundable except the security deposit.

ELIGIBILITY AND ADMISSION CRITERIA

� Class 12 of the Indian School System in CBSE, ICSE or equivalent accreditation. � A candidate can either fill online application form or download it from the website

and send the duly filled application form to the address mentioned on the form along with a draft of Rs. 1000 drawn in the favour of “Umak Educational Trust” payable at Gurgaon. Candidate can also obtain the application form from the Institute’s Admission Office by depositing Rs. 1000 in cash.

� Selection is based on written test and personal interview.

Year Installment 1 Installment 2 Installment 3 Vedatya Fee SQA (By Jun. 7th) (By Oct. 7th) (By Feb. 7th) (INR) (UK £)

Year 1 65,000 65,000 60,000 1,90,000 220Year 2 55,000 55,000 1,10,000Total 3,00,000 220

*

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LIFE AT VEDATYA

The student activities at Vedatya offer some of the most interesting, memorable and fun aspects of the student life. The co-curricular and extracurricular activities offer an opportunity for students to develop and augment their interests and passion. The institute believes that students learn much better through a multi-disciplinary approach and therefore learning can be imparted not merely through books but also through a host of extracurricular activities. Such activities provide a forum to discover and develop personal interests and are a core component of the student’s life.The diversity of activities at the institute is listed below.

STUDENT ACTIVITIES

Student activities at Vedatya provide students an engaging and vibrant co-curricular experience. The activities provide students forums to discover and develop their talents. These activities are a part of the academic calendar at Vedatya. There are many ways for students to get involved at the campus and make a positive impact. The student activities offer opportunities for students to take the lead in organizing events and develop their leadership and teamwork skills. Some of these activities are as follows.

� Cultural Festival � Orientation � Picnics � Rangoli Competition � Fresher’s Party

SPORTS

Sports serves as a medium for bringing students from all cohorts together and enjoy their favorite game. Sports competitions are an excellent way of preparing students for state or national level competition performance. The campus offers some of the best sports facilities with a full-fledged cricket pitch, football field, basket ball, lawn tennis and badminton courts. Some of the Indoor and outdoor sports competitions organised at the campus are as follows.

� Vedatya Cricket Tournament � Korner Kick - Football Tournament � Chess Competition � Table Tennis Tournament � Lawn Tennis Tournament � Basketball Tournament � Badminton Tournament

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STUDENT CLUBS

At Vedatya we have a student council that manages all student related activities. There is a faculty member attached to the council to provide guidance and support. Students are encouraged to develop their leadership, interpersonal and networking skills through taking up management roles in various student led clubs. Following are some of the clubs that are being managed by the students and assisted by faculty.

� Finance Club � Marketing Club � HR Club � Literary Society � Cultural Society � Sports Society � Hospitality Society

PROFESSIONAL COMPETITIONS

The different societies and clubs at Vedatya organise professional competitions for students to learn how to work as a team and develop leadership skills. The competitions help students apply what they learn in the classroom to challenging situations. Professional competitions are an innovative approach to education that combines excitement and fun to learning. Learning can therefore be imparted not merely through books but through a host of extracurricular activities that provide a forum to discover and develop talent. Some of the professional competitions organised at the campus are as follows.

� Ad-mad Show � Current Affairs � The InQuiZitive � I beg to differ � Off the cuff � Konquer

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VEDATYA INSTITUTE

ALUMNI SPEAK

I am an Alumni of the 2011 SHTM batch and already striving to become one of the youngest General Manager at IHG. A lot of it has to do with Vedatya and the various faculty members who guided me in the most crucial years. The curriculum at the institute which is research based is clearly the USP for me. I find the curriculum very helpful that encourages logical thinking & creates a strategic bent of mind which is quintessential for a student aspiring to be a leader in the professional world. Add to it, practical experience in the 1st year, Internship in the 2nd year, management modules and the thoughtful industry interface in the last 2 years, and you have a winner.

Abhishek Verma, SHTM-2011 GraduateGeneral Manager (GM) at Holiday Inn Express

Being a part of Vedatya family, I have set up myself as a winning professional in the recent times by executing my skills acquired from my academic qualifications and practical experiences in the ever active Vedatya. I have raised myself as a professional in the past recent years not only by learning cooking skills, but also gaining an highly professional management skills for an organization with the support of highly skilled Vedatya faculty.

Akshit Dhingra, SHTM-2012 GraduateChef at Angelina Paris, Dubai

Vedatya is my identity. It has made me the individual that I am today. I was given a perfect mix of international & domestic industry work exposure and classroom case based studies. It was completely an adventurous experience of learning via practical sessions, interactive lectures and conducting events. I was provided with many opportunities of interacting with Industry’s best. Even after finishing my course and being a part of the real world, I still at every step, seek the advice from my mentors back at Vedatya. The institute has not only provided me with the best of opportunities across the globe but also transformed me to a better individual. I am always grateful to Vedatya and my mentors & coaches to guide me at every step and for being my alma-mater.

Abhimanyu Ghuliani , SHTM-2013 GraduateChef, OCER, The Oberoi, New Delhi

“Sugar (baking) spice (cooking) and everything nice” this was my rhyme as I grew up in a food loving family. My passion for being a chef brought me to Delhi and soon after to Vedatya. With the guidance of the faculty I gained knowledge of the field and with encouraging words i gained confidence on my aspirations. With the help of the amazing and friendly faculty I gained hands on experience to my knife as well as whisking skills. This life changing institute gave me enormous opportunities like participating in various chef competitions, giving exposure to the hospitality industries by visits and guest lectures, learning the concept of farm to fork. It would be right to say that my initial culinary journey at the Vedatya family has given me the confidence and the foundation to aspire my dream. Learn how to cook, always try new recipes, learn from your mistakes, be fearless, and above all have fun while you cook is what I am taught here at Vedatya.

Purna Chawla, Current Student, Advanced Diplomain Culinary Arts (ADICA 2015)

Abhishek VermaSHTM-2011 Graduate

Abhimanyu GhulianiSHTM-2013 Graduate

Purna ChawlaADICA 2015 Current Student

Akshit DhingraSHTM-2012 Graduate

VEDATYA INSTITUTE

INDUSTRY SPEAK

Vedatya - School of Hospitality and Tourism Management students have been well received by the industry.

We see Vedatya as a very forward thinking, responsive & responsible partner. The commitment, dedication & enthusiasm displayed by the Vedatya Team is infectious. We at IHG look forward to continuing our great working relationship with them in the years ahead.

Major Rajesh ChauhanDirector Human Resources, South West Asia IHG

It is indeed a pleasure to be associated with Vedatya as a mentor. Your Hospitality programme is really well structured to deliver quality managers to the industry.

Kushagra Nagrath, Chief Operating OfficerPresident and Co-Founder at Zephyr Hospitality Pvt. Ltd

The institute receives support from leading corporations in India and abroad such as Radisson Hotels and the Edwardian Group. In collaboration with these corporations, Vedatya is able to offer programmes of study which are vocationally relevant, academically challenging and prepare students for successful careers in industry. Strong emphasis is laid on overall personality development of the students by means of developing their language skills, business etiquettes, effective writing skills, and leadership ability. Vedatya has been able to provide internships to its Hospitality Management students with internationally reputed hotels.

Arul Mani, General ManagerCorp L&D at Indian Hotels Co. Ltd (Taj Hotels, Resorts & Palaces)

I am privileged to serve as a mentor to the students at Vedatya Institute. With thousands of multinational companies’ right next door, Vedatya Institute provides an ideal location for students of management and business. Students can take advantage of the intellectual depth of Vedatya Institute’s internationally educated faculty, experiential learning provided by industry internships, and develop leadership and social responsibility.

Sanjeev DuggalDirector Sales, GE India

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INTERNShIP & PLACEMENT hIGhLIGhTS

SHTM students at Vedatya have had excellent placements for the last 13 years. � Promoted by Radisson Blu Plaza, Delhi, founded by Carlson Group, USA, academic

partnership with InterContinental Hotel Group in the form of an IHG Academy � Ranked amongst the premier hotel management institutions of India, by Education

Times, Times of India � 100% placement and internship record with premium organisations � Majority students placed abroad for internships since inception � Students have interned at locations such as UK, Austrailia, Dubai, Mauritius Malaysia,

Singapore, Germany and India � Numerous ‘Employee of the Month’ and ‘Gold Awards’ won by the students, during

the SWE training

Students placed predominantly in management roles, such as � Management Trainee (MT) � Events Manager � Manager Revenue � Guest Relations Manager � Banquet Manager � MT - HR

� Front Office Manager � Conference & banqueting Manager � Supervisor � Meeting & Events Asst. Ops Manager � Chef � MT - OCLD

INTERNATIONAL RECRUITERS

NATIONAL RECRUITERS

Holiday Inn, Germany Crown Plaza, Malaysia Sunway Resort, Malaysia Grand Hyatt, Dubai

Shanti Ananda, Mauritius Hotel Strand, Germany Ritz Carlton, Singapore Radisson South, US

Four Seasons, Australia J.W. Marriot, Dubai Taj Palace, Dubai Condrad Hotel, UK

Radisson Hotel, Delhi ITC Sheraton Hotel Grand Hyatt, Gurgaon Le Meridian, Delhi

Crown Plaza, Gurgaon Hilton, Delhi Trident, Gurgaon J.W. Marriot, Delhi

The Oberoi, Gurgaon Taj Hotels, Delhi Westin, Gurgaon Pullman, Gurgaon

VEDATYA INSTITUTE

ShTM INTERNShIP RECORD

ABU DhABI � Kunal Sharman � Piyush Thakur

ABU DhABI � Kartik Kalra � Kushaal Sharma

GURGAON � Akhil Sharma � Aseem Rishi

MALAYSIA � Dhanraj Singh � Himalaya Sharma

SINGAPORE � Kunal Sharman � Piyush Thakur � Dhanraj Singh � Yajas Kharbanda

MUSSOORIE � Vaibhav Mehrotra

DELhI/NCR � Harjap Singh Salh � Himmat Singh Gill

NEW DELhI � Madhav Sukhija � Punya Behl � Sumit Ahuja

INDIA � Aseem Rishi � Himalaya Sharma � Yajas Kharbanda

MUMBAI � Abhinav Bansal

MUMBAI � Abhinav Bansal

DELhI � Ronit Khurana � Prateek Sethi

NEW DELhI � Prateek Sethi � Sidharth

DUBAI � Jatin Prasad

VEDATYA INSTITUTE

SNAPShOT OF PAST ANDRECENT PLACEMENT - ShTM

Kanika ThakraAsst Revenue Manager,

Lemon Tree HotelYear of Placement: 2009

Deepesh Sethi GM Revenue,

Radisson Edwardian, UKYear of Placement: 2007

Karan KhannaArea Revenue Manager Silverbirch Hotels & Re-

sorts, CanadaYear of Placement: 2009

Rhea NilanjanaSWE in Reveneu Mgmnt

Sheraton, DubaiYear of Placement: 2013

Akshay SoodMT - Revenue

ITC HotelsYear of Placement: 2013

Rishabh GambhirFront OfficeJW Marriott

Year of Placement: 2011

Steffi BehlMT - ITC


Jigme Wangchuk LepchaAssociate Programme -

F&B ServicePullman Gurgaon

`Year of Placement: 2011

Bhavneet SinghHOMT - Kitchen

Taj HotelYear of Placement: 2011

Alisha BediOCLD

The OberoiYear of Placement: 2011

Raman KapoorMT - Food Production

Taj PalaceYear of Placement: 2010

Nitika ChopraMT

The LeelaYear of Placement: 2010

Anshum SehgalMT - F&B Service

Svenska Hotels Year of Placement: 2010

Karan ChakravartyMT - KitchenLe Meridien


Sidhi Raj ChitkaraMT - HR

Radisson DelhiYear of Placement: 2011

Shailender Singh TanwarF&B ServiceJW Marriott


Farooq ManshaPR Executive

Ritz Carlton, DohaYear of Placement: 2009

Amrita KandalOCLD

The OberoiYear of Placement: 2011

Arjun BerryMT - Outback Steakhouse,

SingaporeYear of Placement: 2005

Rachna SharmaGuest Relation Manager

Radisson DelhiYear of Placement: 2003

VEDATYA INSTITUTE

FACULTY PROFILE

MUNjAL, SANDEEPDirector

� Masters in Business, Temple University, USA � BSc(Hospitality), Widener University, USA � Diploma (Hospitality) (Gold Medalist), IHM, Aurangabad � Certificate of Teaching in Higher Education, Oxford Brookes University

Professor Munjal brings in a diverse experience of over 20 years in both industry and academia. During his early career he worked in management positions in the hospitality and retail sectors both in India and internationally. Taj Group of Hotels, Aramark Corporation (USA) and Compass Group are some of the prominent companies he has worked for at various management positions. In academics his strengths lie in the domain of ‘Strategic Management’, ‘Operations Management’ and ‘Sustainable Tourism ‘. He is an active researcher who has published widely in international and domestic journals of repute in the areas aligned with his teaching interests. His has also presented papers at numerous national and international conferences. In addition to the above Prof. Munjal has also worked on a range of consultancy assignments for industry partners and NGOs.

Vedatya has extremely talented pool of faculty members and it is one the strongest asset for the institute. They have brought rich experience of research, industry and teaching to offer these to our present and future students.

SHARMA, SANjAY Programme Director

� MBA, Birmingham City, UK � Degree in Hotel Management, IHM, Lucknow � Certificate of Teaching in Higher Education

Sanjay Sharma holds an MBA degree from Birmingham City, UK and brings a rich national and international level work and study experience with him. After completing his bachelor’s degree in Hotel Management from IHM Lucknow, he started his career as management trainee with The Park Hotels, New Delhi and subsequently worked as chef with them before joining IHM PUSA, New Delhi as Assistant Lecturer. His first industry interface was his association with Taj Residency, Lucknow. His international work experience includes working with Premier Inn, Birmingham, UK (UK’s largest hotel chain).

SINGH, ANjANAAssociate Professor

� Pursuing Ph.D from IGNOU � MSc (Hospitality Administration), IHM Pusa, Delhi � Post Graduate Diploma in Training and Development, ISTD, New Delhi � BA, Delhi University � Diploma in Hotel Management, IHM, Mumbai

Anjana Singh completed her full time MSc in Hospitality Administration from IHM Pusa, Delhi. After qualifying she was recruited as an HR Executive in Radisson Hotel, Delhi where she was mainly handling Recruitments, Induction and Remuneration Analysis. She has worked in Front Office Operations as well with Hotel Imperial and Hyatt Regency, Delhi.

VEDATYA INSTITUTE

KOCHAR, GURPREET SINGHAssistant Professor

� PG Diploma in Hospitality & Leadership Management, EHWLC, UK � Bsc (Hotel & Restaurant) Management, IIMT, Oxford Brookes University,

GurgaonGurpreet Singh Kochar is a post graduate with over 6 years of experience in the hospitality industry and academics. He augmented his technical knowledge and honed culinary skills in modern eclectic European cuisine by working in specialty restaurants and hotel chains in London. His industry experience is mostly international with hotel chains including Radisson Edwardian and Marriott Inc. After completing his post graduation, he did a stint in French Bakery & Patisserie for about 8 months. His academic interface started after returning to India when he decided to impart knowledge and skills by training aspiring chefs and hoteliers. He has previously taken up various consultancy projects and also set up a gourmet food catering venture; wherein he headed the operations and kitchen management prior to association with Vedatya Institute, Gurgaon.

DE, DEBPRIYAAssistant Professor F & B Service

� Diploma in Hotel & Catering Management, International Institute of Hotel Management, Kolkata

� M.Sc in Hotel Management, Sai Nath University, RanchiDebpriya De, Assistant Professor at Vedatya Institute, completed his Diploma in Hotel Management from IIHM,Calcutta. He has total of 16 years of work experience out of which 11 years is in the industry and 5 years in academics. He has worked in various capacities with his core forte in the aspects of Bars an Night clubs. He has worked with some of the prestigious hotels and restaurants in India, namely Carlson Rezidor worldwide. The Park Hotels, The Choice Group etc. His last teaching assignment was with UEI Global.

SINGH, ANMOLEAssistant Professor

� M.Sc. in International Hospitality Management, Manchester, Metropolitan University

� B.Sc. in Hotel and Hospitality Administration, IHM BangaloreHospitality professional with extensive experience of Bar Management and International exposure. Passion for Food and Beverage training with WSET Level 2 Certification. Holder of Masters degree from Manchester Metropolitan University. Proud member of the esteemed International Hospitality Honors Society, ETA SIGMA DELTA.

VEDATYA INSTITUTE

Vedatya campus on Sohna Road, Gurgaon

CAMPUS ADDRESSVEDATYA INSTITUTEGarhi Murli (Garhi Bazidpur), Sohna Road, Gurgaon - 122102, Haryana

ADMISSION OFFICE ADDRESSThe Corporate Floor, Radisson Blu Plaza Delhi, National Highway 8, New Delhi - 110037

CONTACT DETAILSPh: 011-26779069/67/68, +91-9711310079 | Email: [email protected]

vedatya's international culinary arts undergraduate programme prospectus

Documents

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