- Mr. Clyde Fernandes,
Manager Materials Corporate Purchase,
Taj Hotels Resorts & Palaces
- Mr. Moshe Shek,
Chef/Proprietor
Moshe Restaurant
- Mr. Satyen Dasondi,
Director,
Impressario Foods
- Mr. Melvyn Saldanha,
F & B Manager,
Taj Hotels Resorts Palaces in Udaipur
THE CAKE DECORATION & COOKERY COMPETITION
ORGANISED BY THE DADAR CATERING INSTITUTE
Congratulations to the following students who won the Gold Medal for Cake Decoration:
Kavita N. Patel
Ferzin H. Shroff
Veronica D'Souza - won the Silver Medal for Cookery
Institute Diplomas and Certificates are awarded three months after completion of the course on payment of a fee.
On no account will supplementary examinations be held for any Institute test or examination.
Examinations are held at the end of each term. Student achievement is further judged through a system of internal assessment.
Mr. Satish Arora
Director - Food Production
Taj SATS Air Catering
" In India, unfortunately the hospitality industry is starved of good professionals, be it chefs or those in service areas. In this scenario Sophia Polytechnic is one such dependable hope which churns out world class professionals.
I experienced this first hand whilst I was the Executive Chef at The Taj from 1976 onwards - when I started interviewing students from Sophia, who are today sheet anchors of the hospitality industry.
" It is always a delightful experience to visit your institution and conduct campus interviews. The personal interest taken by you in the training of your students in every sphere - be it communication, technical knowledge, grooming, warmth, discipline is very evident.
It is apparent that you are living up to the ideal of your great institution. Please continue to provide this great service to the hotel industry, which we all benefit from.”
Mr. Kainaz Photographer
Chef
Oberoi Hilton
" The 2 years of my HAFT training have been some of the best years of my life. This course has given me all the skills that I need, to be successful at my place of work and has made me the person that I am today. The teachers' created an environment that was not only very conducive to learning, but also filled with developmental activities and fun “
Mr. Nelson Cabral
Executive Chef
Caribbean Cuisine - Cruise Liner
" While working at the Taj Intercontinental Hotel, I joined the HAFT course. This was a brilliant decision as it helped me in my career on the Cruise Ship and also helped to build my confidence. “
Mr. Rayomand Eranee
Sr. Manager - Learning Service
Inox Leisure India Ltd
" The learnings at HAFT have provided me with a definitive career option. This has enabled me to have a broader perspective and flexibility to perform multi-faceted functions not just within hospitality but in fact the entire service industry. “
Executive Chef & Production Manager
Bombay Foods (Based in London)
" For any professional the most important thing besides good experience is to have an extremely strong educational foundation. As far as hotel management is concerned, HAFT has over the years churned out professionals, who are decision makers within the hospitality industry - globally. I would always be indebted for the guidance, encouragement and friendly atmosphere that I received from the staff at HAFT, as a student. “
Over the years most of our ex-students have made remarkable strides in their careers in the hospitality industry.
The course also equips students to work as consultants and food critics or to start their own restaurants and kitchens.
On completion of this hotel management course students can look forward to a rewarding career in Hotels, Restaurants, Airlines, Hospitals, Cruise Liners and Industrial Canteens.
Campus recruitment is organized by the department which results in 100% job placements with leading 5 star hotels.
Exposure to actual working conditions by means of practical training through internship and outdoor catering functions is provided to students. This helps the students in their professional careers in the Hospitality Industry.
Subjects Human Resources and Interview Technique for
Subjects Food Costing
Financial Management
Subjects Accountancy & Book Keeping
Law
Management
Economics
Subjects Food Science
Hygiene and Sanitation
Nutrition
Subjects Food and Beverage Service Theory and Practicals
Mr. Hoshang Velati, Senior Lecturer
Hygiene & Sanitation (Theory)
Food & Beverage Management
Hotel Engineering & Maintenance (Theory)
Financial Management (Part II)
Bakery & Confectionery (Practicals)
Bakery & Confectionery (Theory)
Front Office Management
(Theory & Practicals)
Food & Beverage Service (Practicals)
Food & Beverage Service (Theory)
Excellent hostel facilities for girls.
Canteen, individual lockers, basketball court, audio visual room, auditorium and conference room.
An extensive and well equipped air-conditioned library.
The latest hotel industry software: Swiss CALC menu programme and FIDELIO
A fully equipped air-conditioned training restaurant 'Piccolo' - with equipment for specialty and gueridon service.
At the Annual Dinner the students exhibit their culinary skills for VIP's, hotel professional and special invitees.
To provide students with modern and state-of- the-art equipment along with a well
To give them a value based approach to hotel management.
Assesment Norms and Certification
2 photographs of the candidate ( 4cms. x 5 cms.)
The application form must be accompanied by a Demand Draft of Rs. 700 drawn in the name of 'Sophia Polytechnic’
Photocopy of School Leaving Certificate, or any other official certificate showing date of birth
Photocopy of the H.S.C. mark sheet
The students must submit the following documents with their admission form. These will not be returned.
Students are expected to pay their fees within 48 hours of the selection. Failing this, the seat will be given to another student.
The results of the final selection will be displayed on the notice board.
An entrance test and a personal interview are scheduled to be held in June. Details can be had from the Administrative Office. Outstation students (India only) will be informed of the date of interview by post. Students residing in Mumbai should look at the Polytechnic notice board.
A separate admission form should be submitted for each course that is selected.
Forms are issued and accepted by the Polytechnic only after May 2nd till the 1st week of June approximately.
Please Note: Students are required to read the prospectus thoroughly.
TRAINING IN KOLKATA
Red Kitchen and Lounge became a classroom of sorts. There were 53 students from the Hotel Administration & Food Technology department taking their 'exposure training' at the eatery in the presence of five faculty members. Chef Bharat Dhamala took them through a cookery demonstration teaching them the finer points of Chinese cuisine. The menu included soup, starter, main course, rice, noodles and dessert. The students were on an educational tour in Kolkota.
HAFT STUDENT WINS NATIONAL COMPETITION
Raviraj Chenna and Gaurav Mehra were the two students selected from the HAFT Hospitality Management Course and who were among the 8 finalists from India to participate in the Norwegian Salmon Challenge National Chef Competition (Student Level) and we are proud to announce that GAURAV MEHRA won the 2nd Place in the Competition and was awarded a prize of Rs.15,000/-.
ANNUAL DINNER
Every year during the Annual Exhibition of the Sophia Polytechnic the HAFT students showcase their culinary and event management skills at a gala theme dinner for VIP's of the hospitality industry and other dignitaries.
The HAFT Hospitality Management Course at the Sophia Polytechnic is more than 2 decades old and enjoys very high credibility within the hospitality industry in Mumbai. Students of this course are coveted by all 5 star hotels.
The Department of HAFT Hospitality Management at the Sophia Polytechnic has the most experienced faculty, committed to the all round development of their students.
Through the year value education classes in ethics are conducted for all students who are also encouraged to participate in annual essay and book review competitions.
Financial Management (Part I)
Food & Beverage Service Controls
Nutrition
Front Office Management (Practicals)
Front Office Management (Theory)
Bakery & Confectionery (Practicals)
Bakery & Confectionery (Theory)
International Cuisine (Practicals)
Advanced Cookery (Theory)
Food & Beverage Service (Practicals)
Food & Beverage Service (Theory)
Advanced computer lab with individual work stations and internet accessibility.
Well ventilated classrooms with O.H.P. and LCD projection facilities.
Spacious bakery with air-conditioned chocolate room.
3 state-of-the-art training kitchens with the latest equipment.
This hotel management course provides:
This hotel management course includes 9 months of industrial training with some of the leading 5 star hotels.
For the first time - students can specialize in the following specific areas of hotel management in their third and final year : FOOD PRODUCTION, FOOD & BEVERAGE SERVICE or ROOMS DIVISION MANAGEMENT.
It is the only hotel management course which offers computer learning with the Swiss CALC menu programme
This diploma is recognized by all 5 star hotel chains in India.
It is one of the oldest and most prestigious courses in the city.
training in order to achieve success in all aspects of the hospitality industry.
To empower our students through practical and theoretical knowledge and industrial
standards of students and staff.
To have continuous interaction with the hotel industry in order to raise the
Mon - Fri 8.30 am - 4.15 pm Sat 9.00 am - 2.00 pm
Opening new avenues for exciting careers in hotel management, this 3 year intensive course imparts formal training in all aspects of hotel management with an option for specialization in the final year in Front Office Management or Food & Beverages Service / Food & Beverages Production.
HAFT - B.Sc. in Hotel Management & Catering Operations
House-Keeping (Practicals)
Front Office Management (Practicals)
Front Office Management (Theory)
Bakery & Confectionery (Practicals)
Bakery & Confectionery (Theory)
Food Production (Practicals)
Food & Beverage Service (Practicals)
Food & Beverage Service (Theory)
Subjects Bakery Production Counter Incharge
Subjects Bakery Theory and Practicals
Mr. Linus D'Silva, Lecturer
Subjects Bakery Theory and Practicals
Ms. Hufriz Motawara, Bakery Incharge
Subjects Food and Beverage Service - Theory and Practical
House Keeping Theory and Practicals
Ms. Dopati Banerjee, Lecturer
Subjects Front Office Management - Theory and Practicals.
Mr. Aspi Daruwalla, Senior Lecturer
Subjects Cookery Practicals
Cookery Theory.
Quantity Cooking Practicals
Mr. Julius Carvalho, Senior Lecturer
Subjects International Cuisine Food Production Practicals
Advance cookery Theory
Ms. Meher S Dasondi, Head of the Department
