Nayanda Halli, Bangalore Details verified of Nagarjun✕
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M S Ramaiah institute of hotel management 2013
Bachelor of hotel management
Nayanda Halli, Bangalore, India - 560039
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Class Location
Online class via Zoom
Student's Home
Tutor's Home
Years of Experience in Cooking Classes
9
Cuisine taught
Home Food Cooking Classes, South Indian Cooking Classes, Indian Food Cooking Classes, Baking Classes, Continental Cooking Classes, Biryani Cooking Classes, Cake Decoration Classes, Chinese Cooking Classes, Healthy Cooking Classes, Gujarati Food Cooking Classes, Chocolate Making Classes, Bakery Classes, North Indian Cooking Classes
Age group catered to
14- 21 years old, 5- 13 years-old, 22- 50 years old, Above 50 years
Dietary Preference catered to
Non- Vegetarian Cooking Classes, Vegeterian Cooking Classes
Teaching Experience in detail in Cooking Classes
I strongly believe that sharing knowledge creates a meaningful impact on society. This belief has been the foundation of my journey into the teaching profession. As a Food Production faculty, I am passionate about not only enhancing my own culinary expertise but also inspiring and shaping the next generation of hospitality professionals. With a strong background in the culinary industry, I bring practical experience and real-world insights into the classroom. My approach to teaching focuses on bridging the gap between theory and industry practices, ensuring that students are well-prepared for the dynamic world of hospitality. I continuously strive to create an engaging learning environment where creativity, discipline, and innovation are encouraged. I have a deep interest in exploring new culinary techniques, global trends, and evolving food concepts. Staying updated with industry advancements allows me to deliver relevant and contemporary knowledge to my students. I believe that learning is a continuous process, and as an educator, it is my responsibility to grow alongside my students. Beyond teaching, I actively engage with professional culinary networks and platforms to expand my perspective and contribute to the community. My vision is to nurture skilled, confident, and innovative culinary professionals who can make a positive impact in the industry.
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Class Location
Online class via Zoom
Student's Home
Tutor's Home
Years of Experience in Cooking Classes
9
Cuisine taught
Home Food Cooking Classes, South Indian Cooking Classes, Indian Food Cooking Classes, Baking Classes, Continental Cooking Classes, Biryani Cooking Classes, Cake Decoration Classes, Chinese Cooking Classes, Healthy Cooking Classes, Gujarati Food Cooking Classes, Chocolate Making Classes, Bakery Classes, North Indian Cooking Classes
Age group catered to
14- 21 years old, 5- 13 years-old, 22- 50 years old, Above 50 years
Dietary Preference catered to
Non- Vegetarian Cooking Classes, Vegeterian Cooking Classes
Teaching Experience in detail in Cooking Classes
I strongly believe that sharing knowledge creates a meaningful impact on society. This belief has been the foundation of my journey into the teaching profession. As a Food Production faculty, I am passionate about not only enhancing my own culinary expertise but also inspiring and shaping the next generation of hospitality professionals. With a strong background in the culinary industry, I bring practical experience and real-world insights into the classroom. My approach to teaching focuses on bridging the gap between theory and industry practices, ensuring that students are well-prepared for the dynamic world of hospitality. I continuously strive to create an engaging learning environment where creativity, discipline, and innovation are encouraged. I have a deep interest in exploring new culinary techniques, global trends, and evolving food concepts. Staying updated with industry advancements allows me to deliver relevant and contemporary knowledge to my students. I believe that learning is a continuous process, and as an educator, it is my responsibility to grow alongside my students. Beyond teaching, I actively engage with professional culinary networks and platforms to expand my perspective and contribute to the community. My vision is to nurture skilled, confident, and innovative culinary professionals who can make a positive impact in the industry.
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Bangalore
