Academic

Academic Teaching Pattern

LEAP (Learning Evaluation Accelerated Program) is initiated by CHA JAIPUR to bring out the best in our students. It consists of different processes and activities in academics which will make the budding hoteliers trend setters for the industry. LEAP helps in their growth, personality development, attitude & behavioral changes, performance assessment, motivation and better productivity of work. It trains student’s not only technically but grooms and changes them at 360 degree angle through special classes and programs.

  1. Mentorship Program:

Every Student is allotted their personal mentors with whom students can discuss his/her career plans, interest areas, focus points, personal training requirements, weaknesses, etc. These mentors help individual students through personal guidance to have a more comprehensive and broad outlook of their career path and goals.

  1. Performance Review Program (PRP):

The performance review program is to bring out the best in our students. PRP consists of an individual review, identification of personal strengths and weakness, setting monthly targets and goals, and monthly review for their Growth and Development, & Productivity. PRP is planned in order to Develop the students, Motivate them through achievement and feedback process, career planning decisions, etc.

  1. Designing Classes:

Additional emphasis is given on special modules through the “Good to Great” module designed by the Research & Development team of CHA. Whereby students are grilled on their Technical & Managerial skills, they also learn special designing of the Hotel Kitchen / Room / Restaurant / Lobby, etc. Which makes them shine in the crowd and effortless choice of HR & Training Manager of the various Hospitality units.

  1. Quality Assurance System:

The System is guided to follow the system & Standard of Procedure (SOP’s) of each organisation. Thus, to make our students understand the importance of quality maintenance, we conduct these classes under the “GOOD TO GREAT” module.

  1. Hotel Day:

“Professionalism is knowing how to do it when to do it and doing it.”

To make our students understand, we teach them how to act, give them an environment to make mistakes, and learn techniques of professionalism by celebrating Hotel Day to master something beyond what they have already learned by converting the college into a Hotel twice a year.

  1. WOW Committee:

The WOW committee is formed ‘TO DEVELOP THE SKILLS AND RESPONSIBILITY LEVEL OF STUDENTS’ for Team Building, Sense of Responsibility, Organization First, Leadership, Motivation, and Work Ethics through being part of different committees like:

  • Food Production Committee
  • Food & Beverages Service Committee
  • Events & Accommodation Operations Committee
  • Discipline. Grooming & Administration Committee
  • Academic Committee
  1. Weekly Presentations:

Students are required to appear for weekly presentations on the topics given by the respective faculty in front of the whole class as per the rotation policy. This activity helps students in overcoming stage fear, enhancing their presentation & communication skills, enhance their subject knowledge, and incorporating much-needed confidence within.

  1. Mock Interview Session:

We, at CHA, believe in the overall training and development of the student from the very beginning. Thus, we train students on their interview skills from the very first month. Hence, making them ready to face the challenges put across by various recruiters at the time of Industrial Internships & Placements.

  1. Group Discussion:

We also train students through regular Group Discussion Sessions to make them aware of current affairs of national & international importance. It also helps in building the leadership skills, Team spirit, Communication Skills, and other various important attributes required to excel in the professional arena.

Academic Teaching Pattern

All the academic courses are affiliated with Rajasthan ILD Skill University (Govt. of Rajasthan)

Undergraduate Program

Degree Course in Hospitality Hotel Administration
Duration: 3 Years
Eligibility: 12th

Diploma Programs

Front Office
Food Production Food & Beverage Service
Housekeeping

General Diploma (All 4 Streams)

Duration 1 Year
Eligibility: 12th
(Only Passing Marks Required)

Academic Faculty

ANAND YADAV

Managing Director

Qualifications: BHMCT, MBA-HM
Experience – 28 Years

DEEP DUTT

Director Operations

Qualification – M.A. in Psychology
(specialized in Industrial psychology
and Organisational Behavior)
Experience – 19 Years

ANKIT TIWARI

Course Coordinator

Qualification: BHM & PGDHRM
Experience: 15 years

CHEF TANVEE K. SINGH

Asst. Prof. – Food Production

Qualification: BHMCT, Management
Training: ITC WMI
Experience: 8 Years (Sous Chef/Master Chef)

CHEF AKSHAT MATHUR

Asst. Prof. – Food Production

Qualification – BHM – IHM Aurangabad, Level -2 Food Hygiene Auditor & HACCP Certified Professional
Experience: 15 Years

CHEF DEEPAK GAUTAM

Asst. Prof. – Food Production

Qualification – BHMCT, MT from IHG Hotel
Experience: 13 Years

URMIKA SAKSENA

Asso. Prof. – Accommodation Ops

BHMCT (IHM)
Experience: 9 years

GAURAV MATHUR

Asso. Prof. – F&B Services

Qualification – BHMCT
Experience – 10 Years

CHEF KISHAN KR. SHARMA

Asst. Prof. – Food Production

Qualifications: M.Com, Diploma in
Bakery & Confectionery
Experience 36 Years

DR. NEETI MAHAJAN

Asso. Professor – Business Comm.

Qualifications: M.A (English), Ph. D.
Experience: 20 Years

AMIT RAO

Asst. Manager – Administration

Qualifications: BHMCT, MBA
Experience: 12 Years

KAVITA RATHORE

Asst. Manager – Brand & Business

Qualifications: MBA
Experience: 07 Years

SEEMA SAINI

Faculty – House Keeping

Qualification – BHMCT
Experience : 6 Years

VIRENDRA JARWAL

Sr. Lab Associate – Food Production

Qualifications: BHMCT
Experience: 10 Years

CHANCHAL GUPTA

Lab Associate – Bakery

Qualifications: B.A., Diploma in Food Production
Experience: 5 Years

JUHI KEDIA

Executive – Brand & Business

Qualifications: MBA, BHMCT
Experience: 2 Years

SIMILEE RATH

Prof. – Accommodation Operations

BHMCT
Experience: 10 Years

K L RAMANI

IT Skills

Qualification: MCA
Experience: 23 Years

PARNIKA PANDE

Asst. Prof. – F&B Services

Qualifications: BHMCT (IHM)
Experience: 20 years

UNNATI WATVANI

Faculty – French Language

B.Com, Diploma in French
Experience: 22 years