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D. Y. PATIL UNIVERSITY
(Established under section 3 of UGC Act, 1956)
NAAC Reaccredited DY Patil University
with 'A' Grade with CGPA of 3.40

E-Learning Programme


Welcome to E learning program of School of Hospitality and Tourism Studies of Dr. D.Y. Patil Vidyapeeth 

The following lecture series is available for students for e learning

1..BASIC RULES OF COOKING VEGETABLES by CHEF SANNDEEP KHATAVKAR
2. FUNCTIONS OF SAUCES by CHEF REETU KUGAJI
3. ICINGS AND TOPPINGS by CHEF VEENA PICARDO
4. Hotel Administration  By Mrs. Anuja Laghate
5. REMOVAL OF COMMON STAINS FROM CELLULOSIC FABRICS by Mrs. Vandana Mahajani 
6.
 Food additives by Mrs. Vandana Mahajani 
7.
 Food additives in PDF by Mrs. Vandana Mahajani 
8.
 Standard Sizes of Champagne Bottle

9. CHEF SANNDEEP KHATAVKAR. RECIPE OF CREAM OF CELERY SOUP
10.CHEF REETU UDAY KUGAJI BUTTER (LE BEURRE)
11.MRS. VANDANA MAHAJANI USES OF CARBOHYDARTES
12.CHEF SIRAJ SHAIKH IMPORTANCE OF HACCP
13.MS. MAMTA MAHAGAONKAR. UNIFORMS.
14.CHEF DHARA GOTE. Types of Flours
15.
CHEF SHILA VANIRE. Cake mixing methods
16.CHEF VEENA PICARDO. SAFETY PROCEDURE IN HANDLING KITCHEN EQUIPMENTS
17.MS. ASHWINI SHINDE.CHAMPAGNE
18.Mrs. Vandana Mahajani.  Qualities of housekeeping staff
 

19.
 CHEF REETU UDAY KUGAJI. CHEESE PPT
20.
 MR VIRAJ CHAVAN French Classical Menu
21.
 MR. DIWAKAR PRASAD SERVING TEMPERATURE OF DRINKS
22.MR. SANTOSH THAPLIYAL CLASSIFICATION OF HOTELS.
23.
 MRS. DHARA GOTE BREADS OF THE WORLD
24.
 Mrs. Shilpa Vanire BISCUITS AND COOKIES
25.
 Mrs. Vandana Mahajani FATS AND OILS
26.
 Mrs. Vandana MahajaniRules on the guest floor
27.
 MRS.ANUJA P. LAGHATE RESERVATIONS
28.
 MS. ASHWINI SHINDE WINE LABEL, WINE & FOOD HARMONY

29.TEA  CHAPTER-13.1
 BY CHEF REETU UDAY KUGAJI  
30.SCOTCH WHISKEY BY MS.ASHWINI SHINDE
31.PERFORMANCE APPRAISAL BY MR. SANTOSH THAPLIYAL
32.MENU PLANNING  BY MR.VIRAJ CHAVAN
33.ICE CREAM BY- MRS. DHARA GOTE
34.
FRONT OFFICE OPERATIONS AND PERSONNELS BY MRS ANUJA LAGHATE
35.BROWNING BY - MRS VANDANA MAHAJANI

36.CAKE-MAKING FAULTS BY MRS DHARA GOTE
37.CLASSIFICATION OF HOTELS BY SANTOSH THAPLIYAL
38.COFFEE  BY MRS REETU UDAY KUGAJI
39.DELIVERING QUALITY GUEST SERVICE BY - MR DIWAKAR PRASAD
40.PASTRY CRUST BY MR. SIRAJ SHAIKH
41.PEST CONTROL BY MRS VANDANA MAHAJANI
42
 WHISKEY BY MS. ASHWINI SHINDE

43.BENEFITS OF SOYA
 BY MRS. DHARA GOTE.
44.MERINGUES
 BY CHEF SIRAJ SHAIKH.
45.PRODUCT AND RESEARCH
 DEVELOPMENT BY CHEF SANNDEEP 
46.SHORTENINGS by
 Chef Reetu Uday Kugaji
47.The Reservation
 Experience By Mrs Anuja Laghate

48.BASIC MENU PLANNING
 BY CHEF REETU UDAY KUGAJI
49.ICE CARVINGS BY CHEF SANNDEEP D KHATAVKAR
50.COMMERCIAL CATERING
 BY MR VIRAJ CHAVAN
51.NEW TRENDS IN TOURISM BY MR SIRAJ SHAIKH
52.TOURISM INFRASTRUCTURE BY MRS. ANUJA LAGHATE
53.VITAMIN A (RETINOL) BY MRS VANDANA MAHAJANI
54.VITAMIN-B2 BY MRS VANDANA MAHAJANI
55.WINE BASICS BY MS DHANASHRI DHANAWADE

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