Le Cordon Bleu School of Hospitality hosted at Theme Lunch on French Cuisine. As a part of the training on Food Service and Food Production the undergraduate students were given responsibility to plan, prepare and serve a Seven Course French meal in classical style.

LA sumptuous Vegetarian and Non Vegetarian dishes were chosen through research by the students with the guidance of the Faculty.

The students were identified to develop theme at the restaurant, pre preparation, training and execution of the service activity. Trials were conducted on Plating of dishes and Course wise service of meal items. Deans andExecutives of the GD Goenka Group were invited as the guests for the occasion.

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