Mr. Srinu Babu Dhulipalla has been working as the Principal of Culinary Guru Institute of Hotel Management, Hyderabad, Telangana. He is a Cooking Guru and a Culinary Arts Expert. He has done BCTA and MTTM as part of his education and has 19 years of amazing work experience in the field of Culinary Arts and Hotel Management. Before joining the institute, he worked as a Chef in Cruise Lines and Five Star Hotels, as a Department Head at the National Institute of Tourism and Hospitality and International Institute of Hotel Management, AHLA Certified Hospitality Educator (CHE), and as a Culinary Director at Culinary Guru Institute of Hotel Management. Following his culinary arts qualification, he has traveled throughout the world to different nations and continents to enhance his abilities and develop his culinary knowledge. This exposure lasted for 19 years and provided him with extensive knowledge and hands-on experience in 20 different cuisines.

Culinary Guru Institute Of Hotel Management

What is your main emphasis and motivation behind the CGIHM?

The main emphasis and motivation behind starting CGIHM is to empower individuals who are passionate about cooking. This includes home cooks, budding chefs, food entrepreneurs, and professional chefs. The goal is to help them realize their culinary dreams.

The term “Culinary Guru” combines “culinary”, which means cooking, and “guru”, a Sanskrit term for mentor or expert. It signifies the guidance provided to young chefs in their culinary journey.

CGIHM not only offers campus-based programs but also runs online courses to reach a wider audience and make culinary education more accessible.

As a director, how do you balance the needs of various stakeholders like faculty, and students and make sure that everyone is addressed?

As the Principal and Culinary Director of CGIHM, I balance the needs of all stakeholders through clear communication. I conduct monthly orientation programs for faculty and address student issues promptly. I maintain open lines of communication with everyone - students, faculty, parents, and the College Board. Additionally, we conduct yoga sessions for students and faculty to help them find balance in their lives. This holistic approach helps me manage the college effectively.

As a director of CGIHM, what do you feel is the USP or what are the differentiating factors that make CGIHM stand out from other colleges in the city?

As the director of CGIHM, some of the unique selling points (USPs) that make our college stand include skill-driven education, an updated syllabus, practical learning programs, global internships, placement opportunities, weekly quizzes, and dedicated apps. Our college focuses not just on degrees but also on skills with a 70% practical and 30% theory approach. We regularly update our syllabus based on market needs. We have dedicated programs for practical learning and food brand innovation challenges. Our students get opportunities for internships abroad in countries like the USA, France, Germany, etc. Our students are placed in premier hotels, resorts, and restaurants around the world. We conduct weekly quizzes to check students’ retention of the classes conducted during the week. We have dedicated apps for students and parents to track progress and write tests and quizzes. These factors help CGIHM stand out from other colleges in the city.

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Can you enlighten us on the kind of significance that is given to the infrastructural facilities at the CGIHM to the students? 

At CGIHM, we give significant importance to infrastructural facilities for our students. Our facilities include digital classrooms, modern kitchens, a wi-fi campus, lodging and boarding, sports and recreation, and reading and research. Our spacious classrooms can accommodate 60 students and are equipped with hi-tech audio-visual aids like projectors and Wi-Fi. Our cooking labs are on par with top hotels and restaurants, providing practical knowledge under expert faculty supervision. The entire campus is Wi-Fi enabled, allowing students to access the internet for study purposes from anywhere. We assist in providing safe, clean, and affordable accommodation close to the campus. Our campus features a Training Restaurant, Terrace Café, Open Air Gym, and Indoor Games for relaxation. Our Kalam library offers a vast collection of books, magazines, and journals, along with internet facilities for comprehensive learning.

What is the challenging part of being in the Director - role and how do you handle the challenges?

As a director, I generally don’t find challenges due to my passion for cooking and shaping young minds. However, during the COVID-19 pandemic, we had to shift to online teaching quickly. Training staff for online teaching, ensuring students’ understanding, and following COVID-19 norms were challenging. Despite this, we maintained education quality through technology and live session videos, teaching us the value of adaptability and technology use.

Can you explain your strategies for building industry-academic relationships, to leverage them for Internships and placement opportunities for the students?

At CGIHM, we have a strong belief in industry-academic connections. Some of our strategies are industry professionals, practical learning, international internships, and placement. 50% of our faculty are industry professionals, which strengthens our industry-academic connection. We have dedicated programs for practical learning and food brand innovation challenges. Students create and launch food brands as live projects. After the practical approach, students go for international internships. They get exposure to international visits, cultural exchanges, international working standards, and new culinary techniques. With this learning and exposure, it becomes easy for students to get placed in India or abroad.

What is your vision for the future as the director of the CGIHM?

As the director of CGIHM, my vision is to make it a one-stop solution for all cooking needs. We cater to a wide range of individuals including Home Cooks, Budding Chefs, Food Entrepreneurs, Professional Chefs, and Health Professionals. We offer courses curated for everyone, regardless of their level of expertise. Our slogan is “Anybody can cook”, and we aim to be the ultimate destination for aspiring chefs. We plan to continue providing quality education, expand our facilities, and prepare our students to succeed in the industry. Our goal is to be recognized as a premier culinary school in India and the best hotel management college in Hyderabad.