Field Trip to fish market at the docks of Malpe beach: Students of B.A. in Culinary Arts and P.G.D.C.A
Students of B.A. in Culinary Arts and P.G.D.C.A accompanied by Chef K Thiru, Chef Anthuvan, Chef. Arup, Chef Nithish and Chef Manish visited the fish market at the docks of Malpe beach to learn about the locally available seafood. The number of varieties was truly astonishing; with hundreds of thousands of local fish as well as squid, cuttlefish and shellfish made for an interesting learning experience. A dish of Kori Gassi and Rotti is well known in these parts and to develop students into worldly chefs we had to definitely visit the rice roti factory in Karkala as well as a rice processing and Cashew nuts factory unit in Shivapur. Here the students experienced the massive production scale and work that goes into processing and making rice and cashew nuts available as they are to local consumers. A visit was then paid to Mithra Samaj, the birthplace of the Masala Dosa, to sample local delights like Mangalore buns, Kesaribath and Biscuit Rotti. All in all the learning experience derived from this field trip was incredible and has made the students grow and appreciate the produce they will use as the chefs of tomorrow.
September 16, 2016
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Session on Corporate Communication at WGSHA for MHM CT
Up Close and Personal with Mr. Jay Shetty, Founder - Saffron Pen
WGSHA's collaboration with The Emirates Academy of Hospitality Management UAE
Cultural contexts in hospitality: Webinar at WGSHA