Assistant Professor – Selection Grade
Welcomgroup Graduate School of Hotel Administration | WGSHA Manipal - Manipal Academy of Higher Education
CURRENT ACADEMIC ROLE & RESPONSIBILITIES
- Coordinates and conducts various food related workshops and practical sessions for students.
- Is sports advisor for WGSHA.
- Acts as a mentor for second year students looking after their academic, sports and other physical activities.
Prasenjit Sarkar teaches students of hotel management and tourism management in various levels.
SUBJECTS CURRENTLY TEACHING
|Subject||Semester / Year|
|Food and Beverage Foundation Level-1||First|
|Food and Beverage Foundation Level -1 (Practical)||First|
|Food and Beverage Production -1||First|
|Global Cuisine and Gastronomy Theory||Fourth|
|Global Cuisine and Gastronomy Practical||Fourth|
|Degree||Specialisation||Institute||Year of passing|
|MSc (Master of Science) In Hotel Management||Food and Beverage Management||Vinayaka Misson University||2011|
|DHMCT&AN ( Diploma in Hotel Management)||IHM Bhubaneswar(NCHMCT)||1999|
|BSc (Bachelor of Science)||Calcutta University||1996|
|Certificate in food safety program||Jadavpur University|
|Certificate in “Train the Trainer” training session||Durgapur Society of Management Science|
|Foundation Certificate in Food Hygiene||Royal Society for the promotion of health, U K|
|Certificate in “Basic Fire Safety and Emergency||Usha Fire Safety Equipment Pvt Ltd|
|Institution / Organisation||Designation||Role||Tenure|
|Durgapur Society of Management Sciences (affiliated to West Bengal University of Technical) Education)||Lecturer||Taught F & B Production.||2 years 8 months|
|Department of Welcomgroup Graduate School of Hotel Administration, Manipal University||Assistant Professor -Senior Scale||2012|
|Department of Welcomgroup Graduate School of Hotel Administration, Manipal University||Assistant Professor||2010|
AREAS OF INTEREST, EXPERTISE AND RESEARCH
Area of Interest
F and B Production Management
Area of Expertise
Mediterranean Cuisines, European Cuisines.
Area of Research
Sustainable Food, Ethical Food, Fair Food Trade, Carbon Foot Prints, Spa Food.
|Kenilworth Beach Resort, Goa||Demi Chef De Partie joined the company as Kitchen Executive, Conversant with Continental, Indian, Chinese, Goan cuisines.|
|P&O Cruises, UK Carnival||Entrusted with the additional responsibility of Second in-charge of a section and responsible for front line production. Distinction of being a part of a fire safety management. Well versed with English, French and Italian cuisines.|
An analytical study on influence of shacks and huts on Goa tourism
An analytical study on scope of cruise tourism in Goa and Cochin
Ayush Kumar (BHM)