Kalpa Media House | Mysuru |
With the objective of providing hands-on training and real-time industry exposure to students from a government institution, a unique skill-development initiative was successfully implemented at the Mysore Institute of Hotel Management & Culinary (MIHMC) which is recognised by the University of Mysore. As part of this initiative, students of Maharani’s Science College for Women (Autonomous) underwent a 10-day intensive skill training programme in the food and hospitality sector.
The Participation Certificate Ceremony marking the conclusion of the programme was inaugurated in the august presence of Abdul Rahiman M, Principal of Maharani’s Science College for Women (Autonomous). Addressing the students, he appreciated their enthusiasm, discipline, and commitment throughout the training. He encouraged them to make the best use of skill-based learning to strengthen their academic and professional journeys, remarking that opportunities are vast and limitless, and students must explore them with confidence and curiosity.
The Chief Guest, Dr. Renu Aggarwal, former Chief Scientist, CSIR–CFTRI, highlighted the rapid growth of the food and hospitality industry at both national and global levels. She emphasised that strong collaboration between academic institutions and industry is crucial for improving employability and providing students with meaningful practical exposure. Underscoring the importance of experiential learning, she stated that skill training is essential for students to meet contemporary industry requirements.
The ten-day training programme was conducted by experienced faculty and trainers from MIHMC. During the programme, students received comprehensive training in food safety and hygiene, quality control, kitchen safety and emergency precautions, food and health awareness, preservatives, temperature control, along with communication skills and personality development.
Practical learning formed the backbone of the programme, with hands-on sessions in bakery and pastry preparation, hotel kitchen recipes, and various vegetable cutting techniques, enabling students to gain a clear understanding of professional culinary practices and workplace standards.
Dr. Lakshmi M Paloti, Head of the Department of Food Science & Nutrition, and Vidya, Lecturer, Maharani’s Science College for Women (Autonomous), Smt Arpitha Dharmaveer were present on the occasion. They briefed students on the wide range of career opportunities available in the field of food science and nutrition and motivated them to actively pursue industry-oriented skill programmes.
The programme was presided over by Victor Hemanth Kumar Principal, Mysore Institute of Hotel Management & Culinary. As part of the concluding session, participation certificates were distributed to all students who successfully completed the training programme. Chef Satish Nagaraj, HoD, Commis Hot Kitchen trained these students.
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