# A 21 st Century University in India School of Hospitality & Tourism Studies Be the next impact making professional…
Our Leadership Team Hon’ble Dr. D. Y. Patil Dr. Sayalee Gankar Mrs. Shivani V. Patil Dr. Vijay D. Patil Padma Shri Vice-Chancellor President & Chancellor Managing Trustee www.dypatiluniversitypune.edu.in 02
Legacy to be D Y Patil University www.dypatiluniversitypune.edu.in 03
Vision • Our aim is to run education programme in hospitality, culinary and tourism studies to develop students as professionals to work at national and international hospitality industry . Mission • Understand the fundamental principles and functions of essential hospitality and tourism industry • Acquire leadership skills, attitude and abilities to work in teams • Improve written and verbal communication • Develop and practice professional behavior and competencies in customer service • Identify, analyze and develop solutions using technology • Understand social responsibility and sustainability goals for hospitality industry. • Prepare student to work in national and international hospitality industry. www.dypatiluniversitypune.edu.in 04
Industry - Academia Board Mrs. Vandana Mishra Dr. H. P. Merchant Mr. Aspi Nallaeth Mr. Amit Chawla Chaturvedi Principal Secretary General General Manager Dr. D. Y. Patil Institute of Director Hotel Management & Hotel & Restaurant Country Inn & suites by School of Hospitality & Tourism Catering Technology, Pune Association(WI), Mumbai Radisson, Navi Mumbai Studies, D Y Patil University www.dypatiluniversitypune.edu.in 05
Industry - Academia Board Mr. Sujith Gopinath Mr. Lalit Tripathi Chef Divyesh Yadneshwar Chef Manoj Patkar Deputy Director General Manager Operations Manager Sous Chef Symbiosis School of The Fern, Goregaon, Mumbai Seven Eleven Club, Mumbai Rich Graviss Products Pvt. Ltd. Culinary Arts, Pune www.dypatiluniversitypune.edu.in 06
Industry - Academia Board Ms. Pallavi Chaudhari Chef Naeem Pathan Chef Rahul Shende Prof. Jaykar L. Jadhav HOD - Food production Assistant Professor HOD Vice Principal School of Hospitality & Sinhgad Institute of Hotel School of Hospitality School of Hospitality & Tourism Tourism Studies, D Y Patil Management & Catering and Tourism Studies, Studies, D Y Patil University University Technology, Lonavala DYPU, Pune www.dypatiluniversitypune.edu.in 07
Programmes B.Sc. in Hospitality Studies 3 Years Full Time Programme Choice Based Credit System Intake 60 B.Sc. in Culinary Management 3 Years Full Time Programme Choice Based Credit System Intake 60 www.dypatiluniversitypune.edu.in 08
B. Sc. Hospitality Studies Programme Objectives Provide best professional education with latest and relevant knowledge to develop skills, innovation and attitude essential in hospitality industry Train students with the specific practical knowledge of hospitality to serve the community Develop professional skills to make successful career in hospitality industry such as hospitality marketing, guest services, HR and revenue management www.dypatiluniversitypune.edu.in 09
Programme Structure BSc- HS Professional Core Ability Enhancement Skills Enhancement Industrial exposure Electives Electives training • Food Production and • Fundamental of Hospitality Accounting • Computer & Information • Food Production and Culinary • Catering Science Culinary Arts Technology Arts • Food & Beverage Service • Fundamental of Management • National Service • Food & Beverage Service • Hospitality & Tourism Law Operation Scheme(NSS) Operation • Front Office Operation • Laundry Management • Nutrition & Food Science • Front Office Operation • Accommodation Operation • Hotel Engineering • Food Media • Accommodation Operation • Bakery • Facility Management Planning & Design • Trade Presentation Skills • Communication English • Hospitality & Tourism Marketing • Language- French Management • Hospitality & Tourism Research Method BSc - HS Semester Semester Semester Semester Semester Semester V VI I II III IV www.dypatiluniversitypune.edu.in 10 * University has right to make the changes in programme structure / subject basket / assessment / evaluation.
B. Sc. Culinary Management Programme Objectives In-depth professional skills for food product knowledge and preparation Develop innovation and attitude Practical knowledge and skills in the areas of event management, communication skills and computer applications for food and beverage operations. Understand the community approach, environment and social awareness Knowledge of nutrition and food safety www.dypatiluniversitypune.edu.in 11
Programme Structure BSc - CM BSc - CM Semester Semester Semester Semester Semester Semester I II V III IV VI Course name Course name Course name Course name Course name Course name • Internship and • Internship • Food Production • Food Production • Food Production • Food Production Project Foundation Foundation Foundation Foundation • Indian Cuisine • Indian Cuisine Submission • Indian Cuisine • Indian Cuisine (Food Production • International Cuisine • International Cuisine • International • International Cuisine Training Report- • Bakery Foundation • Bakery Foundation • Bakery Foundation Cuisine • Food Media Presentation- • Food Media • Bakery Foundation • Food Media Viva Voce- • Kitchen Management • Nutrition & Dietetics • Food Media • Research • Event Management Appraisal Report) • Event Management • Kitchen Layout & Methodology • Communication Skills • Communication • Event Management Design • Computer & IT • Event Management • Communication Skills • Computer & IT • Communication Skills • Computer & IT Skills • Computer & IT www.dypatiluniversitypune.edu.in 12 * University has right to make the changes in programme structure / subject basket/ assessment / evaluation.
Programme Delivery Industry Academia Interface High involvement of academic experts, professionals from industry, technical experts and Industry Training behavioral trainer. Training at leading hotel industry & event management companies Industry Visits & Guest Lecture Dedicated industry interface through industry visits, guest Programme Competency lecturer, seminar and workshop Learn team dynamics, Leadership and grooming sessions through well designed programme www.dypatiluniversitypune.edu.in 13
Three Years at Campus Employability Competency Professional Competency GRADUATION YEAR Leadership Competency BRIDGE YEAR Functional Competency FOUNDATION YEAR Fundamental Competency Development of Core Skills www.dypatiluniversitypune.edu.in 14
Learning Process Learning Process is defined at School of Hospitality and Tourism Studies which ensures industry inputs with understanding of the main characteristics of the hospitality industry such as products and services, communication with customers and with staff, relationship building, and Final cultural diversity. Examination Projects based Assignment Industry Module Continuous Orientation Evaluation Programme www.dypatiluniversitypune.edu.in 15
E A R N L S K I L L S Theoretical knowledge and Practical Experience Culinary Hospitality Skills in food Hospitality education preparation and kitchen trains to join exciting management to prepare career opportunities in in leading restaurants, hotels, events, airlines, hotels or resorts and cruise lines, recreation industry and tourism sector . www.dypatiluniversitypune.edu.in 16
Choice Based Credit System 50% 10% Continuous evaluation, Assignments, Practical, Presentation, Visits, Projects, Internship Class room Winter and Summer attendance 40% Internal Evaluation Term End Examination Summer Project Evaluations External Evaluation www.dypatiluniversitypune.edu.in 17
Centre For Industry And Academia Partnerships (CIAP) Industry Partnership l Collaborations l MOU l Proximity to Indian Corporates in Mumbai and Pune University campus has become the “Seat of Education and Knowledge” . It is preferential education destination for students. Campus is equally distanced from Pune and Mumbai. Due to which academicians, industry practioners and industry from India’s Financial Capital Mumbai are partnered and providing training, internship and placement. Mumbai Pimpri Chinchwad PUNE Industry(PCMC) IT Industry-Hinjewadi MIDC- Chakan MIDC-Talegaon Industry Focused Learning: Programs are designed, developed and reviewed in consultation with academic experts and leading industry practitioners for ensuring relevant learning. Practice, Experience and Experimentation Industry projects, Joint programs, certifications, research, internships and placements are the outcome of partnership. www.dypatiluniversitypune.edu.in 19
Infrastructure Bakery Basic Training Kitchen Knowledge Resource Centre Front Office Lab Advance Training Kitchen Culinary Training Kitchen Housekeeping Lab Computer Labs www.dypatiluniversitypune.edu.in 20
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