Extra Curricular/Co-Curricular Activities
i-talk is a thoughtful initiative , engineered by the department of hotel management which aims to connect the students and the industry. Professionals from different fields of hospitality are part of this initiative, to inspire, influence and inform on the various trends. We invite accomplished entrepreneurs to share their successes stories and above all, to share their learning curve. It’s a wonderful opportunity to capture a first hand experience of working in the real world.
- Extra Curricular Activities
Mind Curry was initiated in the year 2017, to encourage students to be at pace with the happenings of the industry and the world and tap into the preexisting curiosity within each of us that thirsts for knowledge and improving ourselves and our minds.
Sustainability Day is an initiative of the Department of Hotel Management that focuses on the increasingly important topic of environmental sustainability and preserving our planet. Sustainability day aims to create awareness and active participation among the student body towards the efforts of creating a greeb and sustainable world for ourselves and the generations to come.
Ebullience is conducted by the Department of Hotel Management to inspire sporting prowess and team spirit within the student body. Classes compete against one and each other in various sports.
The networking dinner is an event which hosts top industry professionals from across the industry to indulge in a fine dining experience which is curated by the fourth years who prepare a unique menu paired with fine wines. They are guided by their professors and aided by their juniors.
The experiential learning restaurant is organized to enrich the educations of the specialization students with practical, real time experience. The restaurant operates on Wednesdays and Fridays for lunch and is open to guests from across the campus. The workings of the restaurant is handling from start to finish by the third and fourth year students as part of their weekly practical session.
Masterclass is a weekly event conducted wherein kitchen specialization students of the final year batch conduct a masterclass on a selected dish from a cuisine they are specialized in. The young chefs demonstrate and explain the origins and preparation of the dishes. The event is open for all students from across the campus to attend.
The Experiential dinner is a curate dinner experience that takes place in restaurants across the city. It is attended by students of the Department of Hotel Management on a voluntary basis. It allows students to experience concepts learned in the classroom in a real life scenario. They gain culinary knowledge and get to interact and connect with industry professionals
Food represents science art,history,tradition and life itself. India is specially blessed with a rich food history and heritage. However, are food systems slowly losing out on tradition flavours and practices? Here at the department of Hotel Management, Christ University , Bengaluru, india we have taken up strong initiatives to revive and promote local food, culture, organic farming and the forgotten foods of India. As part of this initiative, SW¬¬AD was born. The aim is to become a platform for spreading awareness and empowerment amongst youth on fair, local, tradition and sustainable food practices, starting at Christ University, Bengaluru. SWAD was inaugurated on December 12,2014 commemorating Food Movement’s International Terra Madre Day, at University Central Campus . It was a big event showcasing traditional foods from various regions of India, and was witnessed by 12000 students in the university. Both, the event and the concept was a huge success!
Khoj, Daawat, Safar and SW?D Forum are the main sectors of SW?D.
Safar means travel and is a journey with various aspects of culinary, whether it be an ingredient or theme. Either way, at the end of the event, the subject has been completely and thoroughly explored by us.
Khoj, meaning 'search', describes our quest to explore and experience the various cuisines and lifestyles of our country. These new episodes teach us something new about our culture and its ways every single time. Khoj includes not only in-station events, but out-station ones as well, focusing on local eateries and restaurants that have been around for a while.
Culinary tours organised by SW?D is a trip to various states of India for days together where we live with the locals and experience their way of life first-hand.
Disco soup is an initiative where in we use the vegetables and ingredients which are discarded as 'waste' but are, in actuality, completely perfect, to make a soup which is distributed around campus. The idea behind it is to promote waste minimization.
Daawat, translating to 'feast', is a reference to us hosting international patrons who spend a day along with us cooking a delectable and traditional menu. We then dine together and share not only cultural experience but fond memories as well.
SW?D Forum is a platform where various experts from the industry are invited to hold a session with us. Through this session they share their acquired knowledge with us. This is an initiative that helps us understand the theoretical as well as actual scenario of various fields.
The editorial team of SW?D also worked together to release the first edition of the SW?D chronicles. This edition of the newsletter boasts of all the event we have successfully conducted, and our journey.
Parivaar has been a part of The Department of Hotel Management, for two years now. It is about using the values of the Hotel Management Department and rendering service to the society. We have grown by interacting with children and women, teaching them different skills, sharing each other’s happiness, spending time with them, understanding their way of life, the hurdles the face.
Village visit is an initiative taken by Parivar. This involves taking students to a two day village visit through which they learn the livelihood of people living the rural areas and help them conduct activities for the children at the village. These visits are aimed to bring awareness amongst students on day to day struggles challenges in life.
Parivar works with students from the first and second years, to bring awareness of societal problems. Students invite different food outlets and restaurants, who act as sponsors, where the food is sold on campus, and funds raised are given to an identified social cause.
The community lunch programme was initiated by CHRIST (Deemed to be University) and supported by the department of hotel management. The objective of the programme is to serve to the people who are economically backward by providing a meal to the students in which they get satisfied every day. A lunch is prepared for 300 students and served to them on a daily basis. The menu changes on a cyclic basis. Lunch is offered from Monday to Friday.This programme is carried by the several supporting staff and students of hotel management. Two students from each class from the department support the programme in turn they also learn about cooking on larger scale, to be organised and render service. Ingredients are bought by indenting a day earlier, and a separate budget is maintained. This has been one of the greatest contributions of the Department to the University, and it gives us great joy that we are feeding hundreds of people every day.
- Cul Art
The students of the Department of Hotel Management are always given an array of opportunities to do something new. Cul-Art started in 2011 with the primary objective of understanding beverages and trends in the beverage industry. Along the years, Cul-Art featured beer, single malt whisky, and agave as the topics of interest. Renowned experts from the industry share their thoughts about the beverage, following which there is a tasting and appreciation session!
- Events and Activities
• National Conference on Hospitality – An annual hospitality conference discussing the holistic growth of the industry, future prospects, trends concepts etc.
• Chef Comp - Chef Comp is a inter university / college / institute culinary competition. It is one of the kind in the country conducted in association with the TAJ Group of Hotels. Started in the year 1995. The parameters of the competition change every year, keeping in mind the current trends, and are jointly framed by the Department of Hotel Managements and executive Chefs from The Taj Group of Hotels. The competition is of two rounds and the jury is also form the Taj Group of Hotels.
The chef comp culminates with a culinary quiz.
• Hotel Ability Test - HAT COMP - It is a inter college competition started in the year 1995, It analyses the managerial quotient of a students and puts his capabilities to test. It also nurtures dynamic leadership qualities.
HAT Comp consists of various rounds like, Best Manager, Managerial intelligence, Brand Building exercise etc.The parameters generally change every year. The highlight of the competition is the Quiz, which is conducted at the end.
• Junior Culinary Competition - An Inter class cooking competition to test the basic culinary skills of a student.
•CUL ART – Inter college workshop and competition on the culture and Art of Wine appreciation.
• Plates and Pans – Food and beverage service competition on basic table and beverage skills.
• Euphoria – Junior Sommelier competition.
• Kicks - Intra class beverage mixology competition.
• Boulangers Paste – Inter class bakery and confectionery competition.
• Back 2 Basics – A month long workshop on personality development, career option and developmental programe for Final year students.
• BHM Sports Mania – An exclusive Hotel Management inter class sports fest.
• Theme Restaurant Set up – An intra class competition on planning, designing and setting up a fully functional theme restaurant.
• Arome – A food court set up by the students of Hotel management during the University fest, an annual affair.
• International Students Culinary Fest – A very unique culinary competition for the international students studying various courses at the University.
• Akshar – Monthly, Hospitality E-Bulletin.