Prasenjit Sarkar

Welcomgroup Graduate School of Hotel Administration | WGSHA 沙巴体育 - 沙巴体育 Academy of Higher Education

CURRENT ACADEMIC ROLE & RESPONSIBILITIES

Prasenjit Sarkar teaches students of hotel management and tourism management in various levels.

He:

Coordinates and conducts various food related workshops and practical sessions for students.
Is sports advisor for WGSHA.
Acts as a mentor for second year students looking after their academic, sports and other physical activities.

SUBJECTS CURRENTLY TEACHING

Subject	Semester / Year
Food and Beverage Foundation Level-1	First
Food and Beverage Foundation Level -1 (Practical)	First
Food and Beverage Production -1	First
Global Cuisine and Gastronomy Theory	Fourth
Global Cuisine and Gastronomy Practical	Fourth

ACADEMIC QUALIFICATIONS

Degree	Specialisation	Institute	Year of passing
MSc (Master of Science) In Hotel Management	Food and Beverage Management	Vinayaka Misson University	2011
DHMCT&AN ( Diploma in Hotel Management)		IHM Bhubaneswar(NCHMCT)	1999
BSc (Bachelor of Science)		Calcutta University	1996
Certificate in food safety program		Jadavpur University
Certificate in “Train the Trainer” training session		Durgapur Society of Management Science
Foundation Certificate in Food Hygiene		Royal Society for the promotion of health, U K
Certificate in “Basic Fire Safety and Emergency		Usha Fire Safety Equipment Pvt Ltd

Experience

Institution / Organisation	Designation	Role	Tenure
Durgapur Society of Management Sciences (affiliated to West Bengal University of Technical) Education)	Lecturer	Taught F & B Production.	2 years 8 months
Department of Welcomgroup Graduate School of Hotel Administration, 沙巴体育 University	Assistant Professor -Senior Scale		2012
Department of Welcomgroup Graduate School of Hotel Administration, 沙巴体育 University	Assistant Professor		2010

AREAS OF INTEREST, EXPERTISE AND RESEARCH

Area of Interest

F and B Production Management

Area of Expertise

Mediterranean Cuisines, European Cuisines.

Area of 沙巴体育

Sustainable Food, Ethical Food, Fair Food Trade, Carbon Foot Prints, Spa Food.

Work Experience

Organisation	Role	Tenure
Kenilworth Beach Resort, Goa	Demi Chef De Partie joined the company as Kitchen Executive, Conversant with Continental, Indian, Chinese, Goan cuisines.
P&O Cruises, UK Carnival	Entrusted with the additional responsibility of Second in-charge of a section and responsible for front line production. Distinction of being a part of a fire safety management. Well versed with English, French and Italian cuisines.