HS Events
Onam Celebrations
The short course students of Culinary, Bakery, and Food & Beverages brought the spirit of Onam to life with a vibrant campus celebration that showcased Kerala’s rich cultural heritage. The highlight was the traditional Onam Sadhya, an elaborate vegetarian feast served on banana leaves, featuring authentic dishes like banana chips, inji puli, avial, sambar, rasam, and payasam. Each dish was meticulously prepared and beautifully presented, offering guests a true taste of Kerala.
The venue came alive with colorful pookalam, lamps, and traditional décor, creating an atmosphere of warmth and festivity. Beyond the culinary display, the event served as a valuable learning experience, teaching students teamwork, event planning, and cultural appreciation. By blending skill, creativity, and tradition, the students made the Onam celebration a memorable and heartfelt tribute to India’s cultural and culinary diversity.
BREAD DAY 2025
“RISE - Kneading Faith”
Don Bosco College of Hospitality Studies celebrated its annual Bread Day event on September 17th and 18th, 2025, with the creative theme “RISE”, symbolizing both the rising of bread and the resurrection of Jesus. The event beautifully blended biblical storytelling, culinary artistry, and hospitality, attracting students, faculty, and visitors from across departments. Esteemed guests such as Ms. Annabelle Rodrigues, Chef Ruffy Shaikh, and Fr. Vishal Lopes graced the occasion, adding prestige and encouragement to the celebration.
Students from the Bakery School of Empowerment, along with their faculty, took the lead by preparing an impressive 42 varieties of bread, each inspired by a biblical story, and performing a short skit that explained the event’s theme and creation. The first-year hospitality students supported the showcase with professionalism, explaining each bread’s meaning and connection to the Bible to visitors, reflecting their growing expertise and confidence.
Two junior college competitions—“Crumbles” (a cookie-based contest) and “Slice-Off” (a pizza-making challenge)—added excitement and engagement. These were judged by industry professionals Ms. Aurelia Fernandes and Ms. Shashi Mahesh, along with faculty members Mr. Nixon George, Ms. Sampada Patil, and Ms. Aishwarya Diwakar, who shared valuable insights with the participants.
The two-day celebration was a resounding success, earning praise for its creativity, attention to detail, and grandeur. Chief guest Mr. Sanjit Keskar, who inaugurated the second day, applauded the event, calling it the best Bread Day yet—a sentiment echoed by all who witnessed this unique and inspiring showcase.
The Short Course Culinary students of DBC-HS hosted a vibrant Diwali celebration that filled the campus with festive cheer, showcasing the rich blend of Indian hospitality, culinary creativity, and cultural expression. The highlight was an exquisite spread of traditional sweets and savouries like laddoos, karanji, chakli, and chivda, beautifully presented to reflect the warmth and joy of the Festival of Lights.
The venue was adorned with ethnic décor, rangolis, Diwali motifs, and a glowing samai, while students dressed in traditional attire enhanced the festive spirit. The event drew participation from across the campus, celebrating teamwork, creativity, and cultural pride—making it a memorable and heart-warming Diwali experience for all.
First-year Hospitality students attended an inspiring session led by members of the Les Clefs d’Or International Concierge Association, a world-renowned group representing top hotel concierges. The speakers highlighted the concierge’s vital role as the “heart of guest service,” showcasing how professionalism, discretion, communication skills, and passion create exceptional guest experiences.
They also shared insights into career opportunities, global recognition, and the personal fulfillment that come with being part of Les Clefs d’Or. An engaging Q&A session allowed students to learn from real-life stories, leaving them motivated and appreciative of the concierge profession’s importance in the hospitality industry.
Where Indian Traditions Meet Global Innovation
This Navratri, the Bakery and Confectionery Department of the School of Excellence proudly presents a truly unique culinary showcase — “Desi Videsi Rangotsav”, a spectacular bread display inspired by the ten vibrant colours of Navratri 2025, beautifully representing the symbolic color of each day.
For the first time in over two decades, Navratri was celebrated for ten auspicious days. The colourful lineup includes:
White – Buttermilk Shokupan, Red – Sev Tamatar Lachmacun, Royal Blue – Mishti Doi Krapfen, Yellow – Dhokla Focaccia, Green – Dal Bati Bunny Chow, Grey – Thecha Pitla Khachapuri, Orange – Gajar Umbadiyu Boulé, Teal – Aluwadi Babka, Pink – Sol Kadhi Korean Bun, and Purple – Aachari Pyaas Cebularz.
More than just a visual treat, Desi Videsi Rangotsav is a celebration of harmony through food, where every loaf tells a story of fusion, faith, and festivity. It invites everyone to experience Navratri through a sensory journey of colour, culture, and flavour, celebrating India’s traditions in a truly global light.
The Third-Year students of Don Bosco College of Hospitality Studies (DBC-HS) hosted “Taino Totem,” a Caribbean-inspired fine dining event inaugurated by Fr. Mylin, who encouraged creativity and teamwork. Guests were immersed in a tropical ambience with vibrant décor, service, and authentic flavors. The menu featured Jamaican beans and dumpling soup, jerk-spiced chicken, Trinidad-style fish, a vegan steak, and Rasta salad skewers, concluding with the showstopper dessert Amor Paraiso, blending Caribbean fruits, nuts, and coconut cream.
Students managed all aspects – from cuisine and service to décor and coordination – demonstrating professionalism and teamwork under faculty guidance. The event received praise for its creativity, execution, and attention to detail. Beyond a themed lunch, “Taino Totem” became a valuable hands-on learning experience, highlighting the spirit of hospitality through teamwork, innovation, and memorable guest experiences.
Don Bosco College of Hospitality Studies (DBC-HS) organized a three-day leadership camp at Don Bosco Youth Sanstha, Karjat, for 75 first-year students. Coordinated by Dr. Royal and faculty, the camp aimed to build leadership, teamwork, and social responsibility under the theme “Youth for Leadership, Adventure and Social Change.”
The program featured team-building games, an outdoor trek, and interactive workshops that encouraged collaboration, resilience, and self-reflection. Notable sessions included Fr. Mylin’s “Language of Love,” emphasizing empathy and meaningful relationships, and Fr. Charles’s group activity, which focused on innovation, critical thinking, and self-awareness.
Blending adventure with reflection, the camp helped students discover strengths, develop problem-solving skills, and envision their role in driving positive social change. Participants returned with greater confidence, stronger bonds, and a deeper understanding of leadership values.
The Bakery School of Empowerment, Batch of 2024-2025 put together an exceptional Maharashtrian themed event titled ‘Lagnotsav’ which was part of their annual festival - Zenith. This day, accessible only to faculty and staff, brought about authenticity and charm right from the very beginning, right from the décor, to costume, to food, and the event festivities.
22nd March 2025
The First Year B.Sc. students hosted one of their first major events on campus with an afternoon dwelling amongst the rich culture of South Africa. This high tea brought about food and beverage with a modern twist yet staying true to some of those classical Arifcan delights. This event was a great success, to say the least
It was that time of the year on campus, that brought about the anxious yet familiar and exciting feeling of hosting one of the largest and most extravagant events on campus – Spectrum! This year was no exception with the theme centred around ‘Emotions’. It was a delight from start to finish with the final year students creating some memorable moments
6th February 2025
As part of their syllabus falling under the New Educational Policy (NEP) this first batch of students visited Juhu beach to be part of a cleanup drive that thoroughly engaged them. This event came under the subject of National Service Scheme (NSS) and gave the students an opportunity to foster a sense of social and environmental responsibility.
1st February 2025
TY BSC attended this session and gained insightful information on higher education prospects, procedure, & most importantly busting the myths about studying abroad
27th January 2025
DBC-HS celebrated Cake Day 24-25 with a celestial twist! Participants whipped up stunning astrology-themed cakes and brought the zodiac to life by dressing as their star sign creation! From fiery Aries to dreamy Pisces, the stars aligned for a day of creativity, flavour, and fun.
18th January 2025
Immersing participants in the vibrant flavors and rich culture of Vietnam, the TY students presented a meticulously crafted themed lunch. The menu centerpiece, décor, and overall ambience completed with authentic dishes, was complemented by a cultural extravaganza, showcasing the diverse traditions and artistic expressions of Vietnam. This event was not merely a meal, but a comprehensive cultural immersion.
13h December 2024
At the HoReCa Competitions hosted at Jio World, Ms. Jasmin Pathade won a Gold Medal in the Plated dessert category. HoReCa competitions are events that showcase the culinary and pastry skills of professionals and students.
21st November 2024
Capstone Wines California held a wine tasting session at DBC-HS for the second year students this time. Ms. First started off by explaining the entire process from Vine to Wine and everything in between. She then chose volunteers to pour 3 different wines, being a Light bodied red wine, a white wine and a full bodied red wine. The students were then instructed through the ways on how to taste a wine by first seeing the colour, swirl it, smell, sip and then finally savour. After the tasting was done the students then attempted an online test on all that they had just learnt to finally get their WSET Grade 1 Badge.
18th November 2024
“Euro-Pain” the Bread day at DBC-HS which celebrates breads from Europe and around. Showcasing each bread from its specific country along with a detailed explanation of each dough along with its specifications. The First Years promised to leave everyone hungry for more with all the intricate breads and their origins by giving a thorough explanation.
15th & 16th October 2024
The Oberoi Hotel held an exciting round of interviews for the Third-Year degree students who put the students through three rounds of questioning and evaluation. Through all the nerves and anxiety, the students proved to have the mettle and fortitude to overcome the challenges thrown at them.
8th October 2024
P&O Cruise’s representative visited the campus to understand the available facilities in order to organize and conduct their recruitment drive for culinary operations positions.
7th October 2024
YV Care foundation conducted the vegan Super Chef Competition in order to spread awareness about Veganism and the benefits of eating vegan. They visited a total of 15 Colleges from which 2 teams of 2 were selected from each college and an overall competition was held in which the teams performed to crate new and unique vegan dishes. From a total of 31 teams Ms.Sofiya Challa and Mr. Sahil Surve won the 4th position. It was an intriguing and unique experience which taught the students about the beauty and delicacy of vegan ffod.
7th October 2024
Morde Student Pastry Chef competition was held to cater to students and to improve skills and innovate ideas. Ms. Nisha Malhotra from the Second year won the Gold medal in the Dessert snack on the Go category.
4th October 2024
The Nestle Professional Young Star Chef Challenge 2024 was held by WICA (the western Indian culinary association) The theme this year was Coastal Cuisine which was to be served in a plate and accompanied by a dessert. Mr. Joshua Fernandes and Ms. Purva Pujari from the Third Year took part in this competition they both presented 2 dishes each, using a seafood as a main ingredient. The competition was tough but the students learnt a lot and the experience gained was invaluable.
3rd October 2024
California wine Industry conducts this workshop in the endeavour to educate and market their wines to budding hoteliers. This program is conducted for 1 day culminating in a written test and a wine tasting session by sommelier Ms. Sovna Puri. The TY students were awarded a PIN & following up with certificates.
30th September 2024
