The Big Bite

IHM Pusa’s in­no­va­tions and the dis­ci­pline it in­cul­cates in stu­dents help them suc­ceed in what is a de­mand­ing field

India Today - - BEST COLLEGES - By Malvika Saini

IT’S BEEN SEVEN YEARS SINCE I PASSED out of IHM Pusa, but the emo­tional con­nect with the in­sti­tute is yet to fade. And I am not sur­prised. It’s run by an in­cred­i­ble team of pro­fes­sors and man­age­ment pro­fes­sion­als, which is why the in­sti­tute is ranked the most pres­ti­gious ho­tel man­age­ment col­lege in the coun­try. The syl­labus it fol­lows, the top notch groom­ing stan­dards, the 100 per­cent place­ments ev­ery year, IHM Pusa has rightly re­tained its po­si­tion over the years.

The best part of the in­sti­tute is that it gives stu­dents space to grow as pro­fes­sion­als, in terms of ex­po­sure to var­i­ous na­tional and in­ter­na­tional level com­pe­ti­tions, cul­tural ex­changes etc. I re­mem­ber how we used to stand on the ever fa­mous ‘hawa ma-

hal’ (the cor­ri­dor that con­nects the two build­ings of col­lege) and gripe about the col­lege’s tough dis­ci­pline, how it would not com­pro­mise on any­thing, in­clud­ing ex­ams, groom­ing, dead­lines, even at­ten­dance. We re­alise now how im­por­tant that dis­ci­pline was for us to stand out as hospi­tal­ity grad­u­ates. From fa­mous chefs like San­jeev Kapoor to Man­jeet Singh Gill and many oth­ers, IHM Pusa and its credo has helped tens of thou­sands of stu­dents shape up their lives, trans­form­ing them from the or­di­nary to the ex­tra­or­di­nary.

Al­though the col­lege in­fra­struc­ture wasn’t great dur­ing our time, there was a con­stant buzz to the place due to ac­tive stu­dent-teacher in­volve­ment in all kinds of ac­tiv­i­ties. From Fri­day fevers (weekly cel­e­bra­tions) to an­nual meets, IHM Pusa is al­ways on its feet. The way the cur­ricu­lum is in­ter­twined with the daily sched­ule of the col­lege is amaz­ing. For in­stance, the mess kitchen was part of the sec­ond year cook­ery classes, where on our sched­uled days we used to cook for the en­tire col­lege. Like­wise, the third year cur­ricu­lum was en­meshed with the in­house res­tau­rant used by the staff.

As some­one put it, it’s true that it’s like school but then it gets you ready for a work­place that needs high lev­els of dis­ci­pline, where you have to per­form and de­liver ev­ery day.

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