Pratima Rai is a passionate hotelier with experience in food and beverage management, culinary education, and project management. She has earned a diploma in food production and a bachelor's degree in commerce. Her skill set includes Indian and Continental cuisine, boulangerie, basic carving, and chopping. She is fluent in English, Hindi, and Rajasthani. Pratima has interned with various hotels and culinary professionals and has won awards for her participation in chef competitions. Her major interests include cooking and learning.

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Kartavyaa Institute of Hotel Management

Being a Faculty of the Kitchen Department, what are your roles and responsibilities towards the students?

As a Faculty of the Kitchen Department, my roles and responsibilities towards the students encompass various aspects of their academic and personal development. Some key responsibilities:

1)Instruction and Delivery

2)Curriculum Development

3)Mentoring and Guidance

4)Assessment and Feedback

5)Classroom Management

6)Health and Safety

7)Resource Management

8)Professional Development

9)Student Support

10)Career Guidance

11)Community Engagement

12)Continuous Improvement

How do you tend to establish healthy relations with the students and fellow faculty?

Establishing healthy relationships with students and fellow faculty is essential for creating a positive and supportive learning environment-

1)Be Approachable

2)Active Listening:

3)Empathy and Respect

4)Be Supportive

5)Be Fair and Consistent

6)Get Involved

How do you try to bring in practical approach towards subjects and make it industry oriented?

Bringing a practical and industry-oriented approach to subjects can significantly enhance the learning experience for students and better prepare them for real-world challenges-

1)Guest Lecturers and Industry Experts

2)Internships and Experiential Learning

3)Skill-Based Training

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What are the best practices offered by the department to the students which help them gain necessary skills?

The department can implement several best practices to help students gain the necessary skills for a successful career in the hospitality industry such as:

1)Internships and Industry Placements

2)Industry Workshops and Seminars

3)Certification Programs

4)Language and Communication Skills

How do you strategize the curriculum and how often it gets updated to make it befitting for the students?

Strategizing the curriculum and updating it as per a hotel management college is crucial for ensuring that students receive a relevant and industry-aligned education.

What are your views upon the placements and higher education about the students from your department or How does your department prepare students for Higher education?

In conclusion, the kitchen department in a hotel management college plays a crucial role in preparing students for both placements and higher education. A combination of practical culinary skills, industry exposure, and a focus on professional development can enhance their employability and open doors to various career paths within the culinary and hospitality industries.

How do you help your student to cope up with the competition being so high in the outside world?

By implementing these strategies, a hotel management college can equip its students with the necessary skills, confidence, and support to thrive in a competitive job market and succeed in their careers within the hospitality industry.

Do you have any extracurricular activities/ programs to enhance the skills of the students or expose them to real-world challenges?

By incorporating these extracurricular activities and programs, a hotel management college can provide students with a holistic education that goes beyond the classroom and prepares them to tackle real-world challenges in the dynamic hospitality industry.

What are the challenges you faced/ are facing to uplift the quality of education of your department?

Despite these challenges, proactive measures, such as investing in infrastructure and facilities, nurturing strong industry connections, providing faculty development, and engaging in regular curriculum reviews, can help uplift the quality of education in the kitchen department of a hotel management college. Continuous improvement and adaptability to industry changes are key to providing a rewarding and enriching culinary education for the students.

When you came to college, what was your vision and how are you trying to achieve the same?

I can imagine a hypothetical scenario in which an AI system is integrated into a hotel management college to support students and faculty.

The potential vision for an AI language model like mine in a hotel management college could be to enhance the learning experience, provide personalized support, and assist in various educational and administrative tasks.