Tourism and Hotel Management with the academic certification of Ecole Hôtelière de Lausanne
In accordance with the faculty curriculum, the second year students must collaborate on a project where teamwork is essential in order to acquire managerial competencies and combine practice with theory. This year, the first group chose the theme, "Mumbai Secrets."
In March of 2018, the students created, planned, and executed their banquet event. The SFHM greeted guests for a special evening of entertainment and culinary delights.
The entire Le Gastronomique ballroom was transformed into a Mumbai setting with Indian décor (including an elephant, giant Buddha, and fountain) and costumed staff, keeping in line with the theme of the evening. In the presence of the Indian Consular, guests were treated to a live show with music, singers, dancers, and a fire twirler.
The students prepared and served a dinner which consisted of crunchy turmeric potato cake with creamy spinach soup; spring salad with white marinated cheese with garam masala, kale leaves, daikon radishes, infused okra and papaya in a mustard orange sauce; marinated salmon with tandoori shrimp and vegetable biryani in curry sauce; and coconut kulfi on a bed of carrot cake with passion fruit, strawberry coulis, and caramelized carrots. All dishes used authentic Indian recipes and ingredients, with a fusion twist.