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News & Events

Students of Le Cordon Bleu School of Hospitality GD Goenka University at Aahar, International Food Fair at Pragati Maidan
Students of Le Cordon Bleu School of Hospitality GD Goenka University at Aahar, International Food Fair at Pragati Maidan  


Report on iHOST 2017

GDGU iHOST 2017 was held at Le Cordon Bleu School of Hospitality, G D Goenka University on 15th February, 2017. It was the second International Conference organized by the Le Cordon Bleu, School of Hospitality. The theme of the conference was ‘Gastronomy, Tourism & Globalization’.  

Traditional Cake Mixing Ceremony

It is almost Christmas season once again and the year is coming towards an end.Le Cordon Bleu School of Hospitality, G D Goenka University celebrated its annual Cake Mixing Ceremony on 29th Nov 2016 to usher in the vibrant and festive Christmas season. The spirit of Christmas is the spirit of love and happiness. It is all about counting all your blessings and looking forward to another great New Year.  


Mexican Theme Lunch at Le Cordon Bleu School of Hospitality

Le Cordon Bleu School of Hospitality, GD Goenka University organised a Mexican theme lunch on 14th October 2016. The theme was a culmination of a creative Mexican menu, setting up of Mexican décor in the training restaurant and fun props and activities in the form of a photo booth. The training restaurant looked transformed with the Mexican colours.  


World Bread Day and International Chef Day 2016

World Bread Day and International Chefs Day were celebrated at Le Cordon Bleu School of hospitality, GD Goenka University recently. The students of PGDCAM (Post Graduate Diploma in Culinary Arts Management) and Food Production Faculty displayed their culinary skills of bread baking on 20th October 2016. No matter how you slice it, breads and chefs are an important part of nearly every culture, race and religion around the world.  

Visit to Rational International Kitchen
Visit to Rational International Kitchen

World Tourism Day was celebrated with great enthusiasm and gusto at Le Cordon Bleu School of Hospitality, G D Goenka University on 27th September 2016. The theme for World Tourism Day this year was ‘Tourism for All’. Tourism is the largest service industry. It provides heritage, cultural, medical, business and sports tourism. 

World Tourism Day Celebration at Le Cordon Bleu School Of Hospitality
World Tourism Day Celebration at Le Cordon Bleu School Of Hospitality

World Tourism Day was celebrated with great enthusiasm and gusto at Le Cordon Bleu School of Hospitality, G D Goenka University on 27th September 2016. The theme for World Tourism Day this year was ‘Tourism for All’. Tourism is the largest service industry. It provides heritage, cultural, medical, business and sports tourism. The main objective of celebrating this day is to develop and promote tourism, maintain competitiveness and improve and expand the existing tourism products to ensure employment generation and economic growth. The ultimate aim of tourism is to make people hearty, healthy and happy.

BHM student placed with Hotel Trident Udaipur

Le Cordon Bleu School of Hospitality, G D Goenka University is happy to announce the placement of Aman Sinha, BHM student with trident Udaipur, one of the finest and renowned hotel chains across the globe.


BHMCT 2nd Year Students Selected for Industrial Training in France

Dhruv Nijhawan and Kevin Chugh, BHMCT 2nd year students have been selected for an Industrial Training in France. They have got selected for internship through different phases of interviews for Mont Blanc Hotel, Chamonix, France. The hotel they would be training at is one of the best hotels in France. It is a 5 stars hotel located in the city of Chamonix. They will be doing an internship for 20-22 weeks starting on August 1st.


The sweet taste

The Trade Promotion Office of the Italian Embassy organized a workshop on Italian Food and Wine with a thrust on the theme “The Sweet Taste”. The workshop focused on the business opportunities and prospective for Italian Food and Wine in India and was held at Leela Palace, Chankya Puri New Delhi recently. In the inaugural address Mr. Lorenzo Angelino, H.E., The ambassador of Italy to India said “The workshop aims to promote the concept of Italian Food and Wine, spread knowledge and showcase ways of expanding Italian products in Indian market. In the ensuing sessions, Indian and Italian experts demonstrated the use of olive oil, fruits and wines in cooking.


Workshop on Fire Suppression Systems

A Workshop on Fire Suppression Systems was held at Le Cordon Bleu School of Hospitality was held on 18th feb-2016,thursday from 2pm to 4 pm at demo kitchen . The workshop was conducted by Mr. Rajesh Ahuja, exclusive India distributor of Amerex. Mr. Ahuja is a Post diploma in Hotel Management from IHM – Pusa , New Delhi 1990 and after a tenure at Kitchen Stewarding Hyatt Regency-New Delhi in 1991


Trip to Surajkund Crafts Mela

People usually say that, “New things that come up are more exciting than things that have already taken place.” But Surajkund Mela changes this perception of few at least. It was 30th Crafts Mela we visited recently and yet, it had crowd in an infinite number.


Le Cordon Bleu School of Hospitality is conducting a JAPANESE CUISINE DEMO by Japanese Chef, Aryanto (Ryan)

The Demo is being conducted by Japanese Chef, Aryanto (Ryan): Ryan joined The Crown Plaza Today, Gurgaon in the month of August last year as a Japanese Chef…


IHG Session on Importance of Food Hygeine and Food Safety

Today we had a session on Importance of Basic Hygiene and Food Safety. It was being conducted by IHG CROWNE PLAZA, GURGAON. The session was being taken by Crowne Plaza Executive Chef Mr. Avanish Jain and Hygiene Officer Ms. Arti…


P R Expert conducts workshop for hospitality students

Sonali Sokhal is the Founder of Intelliquo Integrated Communications, a Public Relations , Media Outreach and Communication Solutions Company. She has over a decade and half of experience in Public Relations ranging from luxury, lifestyle, media, entertainment, education, health, FMCG and consumer durables…


Visit to Laundry Department & Housekeeping Department of GDGU/GDGWI/GDGWS on 9th Feb, 2016

The students of BHMCT IInd Semester, Le Cordon Bleu School of Hospitality had a visit to the Laundry and Housekeeping Department of GDGU/GDGWI/GDGWS as a part of our learning for the subject Room Division Operations on 09.02.16…


Le corden Bleu Culinary Demonstration

Borned trained in Ireland, Karen has worked in various five stars hotels and fine dining restaurants and comes with strong culinary industry experience..


Sula Wine Tasting and Appreciation Session

A Wine Appreciation and Tasting Session was organized at Le Cordon Bleu School of Hospitality in liaison with Sula Vineyards on 28 Jan 2016 to familiarize students with the production, types and nuances of wine. Sula Vinyards is at the forefront of the Indian wine revolution. Their award-winning Indian Wines are available in the best hotels & restaurants worldwide.


Le Cordon Bleu Culinary Demonstration at G D Goenka School of Hospitality

As an ongoing series of culinary demonstrations by renowned Le Cordon Bleu Chefs at our campus, students of School of Hospitality will get a golden opportunity to learn and create a classic French cuisine dish this week. The event is sure to inspire many budding chefs.


Le Cordon Bleu Culinary Arts Demonstrations

Head Teacher/Chef Cuisine Sydney Campus
Born and trained in Ireland, Karen has worked in various five star hotels and fine dining restaurants and comes with strong culinary industry experience. Karen worked her way up the ranks to Head Chef and restaurant owner. Amongst her many accolades, Karen is a gold medal winner and overall winner of the Restaurant of Champions, Salon Culinaire. Karen continues to judge nationally and Internationally and is active in many national and international culinary organisations.


Wine tasting Evening – Thursday 28th January 2016

G D Goenka School of Hospitality is organizing a wine tasting Evening on Thursday 28th January 2016 at 1.00 PM exclusively for SOH students and Faculty.


Christmas Cake Mixing Ceremony at G D Goenka University

Christmas waves a magic wand over the world and behold-everything is softer and more beautiful!
Le Cordon Bleu School of Hospitality, G D Goenka University celebrated the traditional Cake Mixing Ceremony on 2nd Nov 2015 to usher in good tidings and spirit of Christmas….


Café Delhi Heights

The moment you read ‘Café Delhi Heights’ one thing that pops in your mind is that it truly does represent Delhi’s Desi spirit. Delhi being the capital of India is home to many cultures,traditions, tastes and dialects, which are summed up in Café Delhi Heights…


World Chefs Day Celebration

G D Goenka School of Hospitality celebrated ‘World Chefs Day’ with an interesting panel discussion on ‘The Changing Profile of Chefs over the Decades’. The concept behind the event was to trace how the role of a chef has undergone a major transformation…


International Bread Day Celebration

G D Goenka School of Hospitality celebrated ‘International Bread Day’ with great pomp and show recently. Bread has been a staple in most cultures of the world. Culinary industry revolves around delicious breads and all their derivatives…


Panel Discussion on Changing Profile of Chefs over the Decades on World Chef Day

The idea is to trace the history of the role of a chef. From a primarily back-of-the-house department and profile, Chefs in recent years have come to the forefront of restaurant business. There was a time when they rarely met guests face to face, concentrating on their craft. They were talented and gifted but rarely became more famous than the restaurants they promoted. ,…


Learning with the Maestro

On the occasion of Le Cordon Bleu’s 120th birthday, students of G D Goenka School of Hospitality were introduced to Pâtisserie Master Chef Nicolas Houchet,…


MOCKTAIL WORKSHOP – Alcohol Free Bar For Young People

On 24th September 2015, School of Hospitality GD Goenka University organised a Mocktail Workshop in the training restaurant…


World Tourism Day at G D Goenka University, Gurgaon

The School of Hospitality at G D Goenka University, Gurgaon in collaboration with Le Cordon Bleu celebrated World Tourism Day with gusto and enthusiasm..,…


Chef Nicolas Houchet from Le Cordon Bleu, London Campus visiting India

As a part of 120 Years Celebrations of Le Cordon Bleu, Chef Nicolas Houchet from Le Cordon Bleu..,…


Cocktail Workshop

Tulleeho is a marketing consultancy and services firm for the beverage industry. Their vision is to act as a bridge between consumers, marketers and retailers of liquor.,…


Signing of MoU between GDGU and IHG

A Memorandum of Understanding was signed between G D Goenka University and InterContinental Hotels Group on 19th Jan 2015 to provide training facility to students and faculty of School of Hospitality,…


Visit of Mr. Cointreau of Le Cordon Bleu to SoH

Mr. André J. Cointreau is the President and CEO of Le Cordon Bleu. During his tenure, he has shifted his business from one school in Paris to a Multinational concern. Cointreau is a direct descendant of the founding family of the Cointreau liqueur and Remy Martin Cognac.


Industry Visit to Electrolux Innovation Centre on Wednesday, October 29th, 2014

Students of School of Hospitality had a great opportunity to visit Electrolux Innovation Centre in Gurgaon on Wednesday, October 29th, 2014 where they were shown the huge kitchen of around 1700 sft and introduced to all latest equipment that can serve the best of cooking by the reputed Chef Anil Kumar, Electrolux.


Live Confectionery Show by Chef Thomas Blanchard at School of Hospitality

Venue: G D Goenka University, Gurgaon
Date: 12 Sept 2014

When it comes to baking or patisserie, French chefs have had an edge since ages. Gorgeous gateaux, mesmerising macaroons, tantalising tarts and eclectic eclairs- these comprise the delectable dreams of a true foodie. The French add their finesse and expertise to all these products. The students of the ‘School of a Hospitality’ at G D Goenka University, Sohna Road, Gurgaon got an opportunity to attend a Live Confectionery Show by French Chef Thomas Blanchard, from Elle & Vire, France.


The Live Confectionery Show by Chef Olivier Mahut from Le Cordon Bleu, Paris

The School of Hospitality announces yet another interesting event this week. The Live Confectionery Show by Chef Olivier Mahut from Le Cordon Bleu, Paris. Date & Time: Saturday, September 20, 2014 between 1 PM and 3 PM. Location: Demonstration Room, Main Kitchen Lab, G. D. Goenka Education City.


Live Bakery & Confectionery Show by Chef Thomas Blanchard of Elle N Vire, Paris

Come 12th September, 2014 and students of our School of Hospitality will attend a Live Bakery & Confectionery Show by Chef Thomas Blanchard of Elle N Vire, Paris who is considered to be one of the finest patissiers in the Gastronomy world.

Chef Thomas Blanchard has been the Executive Chef of the famed bakery and confectionary chain, L’Opera New Delhi, known for bringing authentic and high-end French pastry and bakery products to the heart of the Indian capital.

The delights and the exquisite taste of the best French pastries, macarons, croissants, baguettes and many other legendary products; just like in the most renowned Parisian cafés are the USP of L’Opera that won it many awards.

Students of School of Hospitality will have the privilege of having a real life interaction with the reputed Chef and will be introduced to French Bakery & Confectionery.

Venue Location: Main Kitchen Lab, entrance from the back of Main Dining Hall, G. D. Goenka Education City

Date & Time: Friday, September 12, 2014 between 9:30 AM to 4:30 PM


Wine Training Session Held at School of Hospitality, G.D. Goenka University

The team of hospitality anticipated that in order to compete in this fast growing hospitality sector, it is important to keep abreast of modern scenario of the hotel industry. To make students compatible to assimilate the same, the School of Hospitality organized a wine training and wine tasting session for its students.

A wine Sommelier of International repute, Mr. Gurjit Singh, himself conducted the session at G.D. Goenka University’s training restaurant. A Sommelier & Wine Educator, Mr. Singh holds a Level 4 Diploma in Wines and Spirits, WSET, UK.

The students from School of Hospitality had the opportunity to open, serve and learn the tasting notes on different categories of wines i.e. Red Wine, White Wine, Sparkling Wine and Dessert Wine. The session also held discussion on the principles of critical tasting and wine-production.


“We learnt a lot about the industry that we would enter in the near future” – Shriem Kapur, SoH

It was a pleasant morning and a perfect day for the industry visit. The students from the School of Hospitality, for the first time, were going to visit a five star hotel. Even though there is enough time for us to step in and start working, this seemed like a great opportunity to learn about the industry that we would enter in the near future.

We left the university campus around 9:00 am. We were divided in two groups; one group went to Taj Mahal Hotel, Delhi and the other to the Hotel Taj Palace, Delhi. Our faculty members- Mr.SachinSaraswat and Mr. Vishal Apte accompanied us to Taj Palace and Mr. Syed Saqib went with the other group to Taj Mahal Hotel. As we reached our destination we walked for a couple of minutes to the back entrance of the hotel (staff entry). We were then seated in one of the meeting rooms for a presentation which was presented by the head of training department of the hotel, Ms Natalie.

We were taken around the hotel and were shown the beautiful banquets, amazing gardens and the kitchens of various restaurants of the hotel. The most outstanding restaurant in the Taj Palace hotel was The Orient Express, which has set benchmarks and standards for the other restaurants, right from its time of inception and continues to impress guests today also. It was a brilliant experience and the Taj Group and the hospitality was heart-warming. We learnt a lot from this visit.
A very big thank you to the Taj Group without whom this visit would have not been possible and to our faculty who encouraged us for the visit. We look forward to more interactions with the industry.

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