Teaching

1. Center of Excellence in Hospitality of National Council for Vocational Training, New Delhi at ITI Mulund; Mumbai : 2 Years

2. Food Production Trade under Craftsman Training Scheme of National Council for Vocational Training, New Delhi; at ITI Mulund; Mumbai. : 2.5 Years

 Indian Culinary Institute, Tirupati for BBA  (Culinary Arts)

Subjects Taught (2016-18)

1. Food & Beverage Service – I

2. Kitchen Stewarding

3. Hygiene & HACCP – I

4. Food & Beverage Service – II

5. Hygiene & HACCP - II 

6. Industrial Training Reports

7. Undergraduate Case Studies

Subjects Taught (2018 onward)

Sem - I

1. Dinning Operations Basics (CAT  103  )

2. Hygiene and Food Safety (CAT  104) 

3. Dinning Operations Basics (Pr) (CAP  111 )

Sem - II

1. Casual Dinning (CAT 203)

2. Dinning Operations (CAP 2013)

3. Business Economics (CAE 208)

Sem III

1. Fine Dinning (CAT303)

2. Kitchen stewarding and Maintenance (CAT 305)

3. Fine Dinning Operations (CAP 313)

Sem IV

1. Coordination with Industrial Training

Sem V

1. Banquets and Specialized Catering (CAT 503)

2. Security and Safety (CAT 504)

3. Banquet Operations (CAP 512)

Sem VI

1. Events and Restaurant Management (CAT 603)

2. Project Report (CAT 606)

3. Events and Restaurant Management (CAP 612)

At Indian Culinary Institute, Tirupati for MBA (Culinary Arts)

Research Methodology (MCAT 103)

Material Management and Supply Chain (MCAT 104)

Culinary Product of India (MCAE 107)

Quality Management (MCAT 202)

Facility Planning (MCAT 204)

Food Law (402)

Disseratation Report (MCAT 404)

TRAINING ORGANIZED

1.  “Training of Trainers” Workshop organized on the new topics for revised syllabus of +2 Vocational trade in Food Production for Teachers of 69 aided institutes of Directorate of Vocational Education and Training, Government of Maharashtra at Government Industrial Training Institute, Mulund, Mumbai from 17th August to 12th September 2015.