Continuing its student-centric approach, Gurgaon-based Vedatya Institute has launched a research-based module for its hospitality and culinary students in partnership with Manchester Metropolitan University (MMU), UK and American Hotel Academy (AHA) in Romania.
Vedatya offers multiple industry and academic partnerships with InterContinental Hotels Group (IHG) in the form of IHG Academy, Culinary Arts Academy Switzerland for its culinary program and MMU for its hospitality management program. It has four schools that offer courses on hospitality, culinary, design and business respectively. Partnerships with these international institutions will provide accentuated validation to its existing programs, offer internship and placement opportunities to its students and grant them better international exposure through student exchange programs.
Speaking about the research module and recent partnership, Sandeep Munjal, Director at Vedatya said, “The vibrancy and relevance of any international partnership between academic institutions can be best measured by any tangible ‘learning value’ that it delivers to its students. Vedatya’s partnership with MMU and AHA is one such example. Amongst multiple initiatives, these premier institutions are engaging in a unique ‘joint research’ based academic module, an exciting opportunity for students to learn about international cuisines in an interesting and an applied way. The module will commence in January 2022.”
Established in 2000 as a higher learning institution focused on India’s service industry, Vedatya understands the impact of globalisation and the importance of applied learning. Its programs are reportedly adapted on an ongoing basis to help students learn in an international context through practice. This research module will be offered to both the hospitality and culinary students at Vedatya.
Sanjay Sharma, Head of the Institute’s School of Culinary Excellence, added, “Students will have a unique international culinary research opportunity by working on recipes shared by their international counterparts and understanding the cuisine’s heritage, cultural significance, ingredients and much more.”
To bring this international knowledge to local practice, students signing for this module will customise the food and flavors of international dishes to the local taste. In the process, they will learn how cuisines get adopted and locally accepted and how the authenticity of dishes is not permanent but is in perpetual transition. The initiative offers an interesting, applied approach to learners in addition to the international exposure to students.
