Pics by : Jeevan Dcosta
Daijiworld Media Network (NP)
Udupi, Apr 5: In a groundbreaking move aimed at transforming culinary education, Udupi's renowned Welcome Group Graduate School of Hotel Administration (WGSHA) has unveiled its revolutionary Food Pod.
The institution has long been recognised for its collaboration with ITC Hotels and its commitment to nurturing future hospitality leaders.
Chef K Thiruganansambantham, the principal of WGSHA said "The Food Pod marks a paradigm shift in culinary learning, with its inclusion as a mandatory component in the curriculum. This innovative mobile culinary unit not only enhances students' understanding of food economics, business models, and marketing but also fosters sustainability practices. Unlike traditional stationary kitchens, the Food Pod's mobility allows it to cater to diverse locations, ensuring accessibility to various communities."
He further said that "Maintaining impeccable standards of hygiene and nutrition, the Food Pod encourages students to engage in real-world culinary competitions, challenging them to compete with local food vendors. Its presence at prominent locations like KMC Greens underscores its growing popularity among customers, with an increasing demand for its offerings".
State-of-the-Art Facilities into Food Pod
The WGSHA Food Pod is equipped with cutting-edge amenities, carefully selected and customised to enhance the culinary experience within the school. The following features exemplify the state-of-the-art facilities incorporated into the Food Pod:
Combi Oven: A versatile cooking appliance that combines the functionality of a convection oven and a steamer, allowing for a wide range of cooking techniques and precise temperature control.
Refrigerators: Ample refrigeration space is provided to store perishable Ingredients at optimal temperatures, ensuring freshness and food safety
Deep Fat Fryers: Essential for frying operations, the deep fat fryers in the Food Pod enable the preparation of a variety of fried dishes with consistent results.
Cooking Area and Food Dispensing Area: Well-defined spaces are designated for cooking and food dispensing, streamlining workflow and minimizing congestion during peak hours.
Sink: An integral component for maintaining cleanliness and sanitation standards, the sink facilitates washing and sanitizing utensils and equipment.
Stainless Steel Cladding Walls: The interior walls of the Food Pod are clad with stainless steel, a durable and hygienic material that is easy to clean and resistant to corrosion.
Dry Storage Areas: Dedicated storage areas are provided for dry goods and non-perishable ingredients, optimizing space utilization and organisation.
Ergonomic Design: In addition to its advanced facilities, the WGSHA Food Pod is meticulously designed with ergonomics in mind, ensuring optimal efficiency and comfort for its users Key aspects of its ergonomic design include:
Efficient Layout: The layout of the Food Pod is carefully planned to minimize unnecessary movement and maximize accessibility to essential equipment and ingredients.
Workflow Optimisation: Workflows within the Food Pod are optimized to reduce downtime and increase productivity, allowing for seamless execution of culinary tasks
Comfortable Workstations: Workstations within the Food Pod are designed to provide ergonomic support and minimize fatigue during extended periods of use.
Safety Considerations: Safety features such as non-slip flooring and adequate ventilation are incorporated into the design to mitigate potential
hazards and ensure a safe working environment.
WGSHA's commitment to nurturing future culinary talents and its vision to continuously evolve the culinary education landscape. With plans to expand to new locations, the Food Pod is poised to further revolutionise culinary education while promoting sustainability and innovation in the hospitality industry.