Vasanthan Sigamany SD

Vasanthan Sigamany SD

Associate Professor

WGSHA

My Name is Vasanthan Sigamany SD, my profilePage is. I am aAssociate Professorin Welcomgroup Graduate School of Hotel Administration, Manipal University.
  • CURRENT ACADEMIC ROLE & RESPONSIBILITIES

    Vasanthan Sigamany SD teaches BAC 103 and BAC 113 for first year (first semester) BA Culinary Arts students and also BAC 207 and BAC 211 for second year (third semester) BA Culinary Arts students. 

  • SUBJECTS CURRENTLY TEACHING
    Subject
    :
    Introduction to Basic Bakery and Pastry Art (theory)
    Subject code
    :
    BAC 103
    Year / Semester
    :
    First
    Subject
    :
    Introduction to Basic Bakery and Pastry Art (Practical)
    Subject code
    :
    BAC 113
    Year / Semester
    :
    First
    Subject
    :
    Food Sociology and Anthropology
    Subject code
    :
    BAC 207
    Year / Semester
    :
    Third
    Subject
    :
    Advanced Patisserie Techniques (Practical)
    Subject code
    :
    BAC 211
    Year / Semester
    :
    Third
    Subject
    :
    Basic Bakery and Pastry Art – Level 2 (Theory)
    Subject code
    :
    BAC 104
    Year / Semester
    :
    Second
    Subject
    :
    Basic Bakery and Pastry Art – Level 2 (Practical)
    Subject code
    :
    BAC 114
    Year / Semester
    :
    Second
    Subject
    :
    Showpiece and Confectionery Techniques (Practical)
    Subject code
    :
    BAC 214
    Year / Semester
    :
    Fourth
  • ACADEMIC QUALIFICATIONS
    Degree
    :
    DHMCTAN (Diploma in Hotel Management Catering Technology and Applied Nutrition)
    Specialisation
    :
    Bakery and Confectionery
    Institute
    :
    IHM Chennai
    Year of passing
    :
    1995
  • CURRENT ACADEMIC ROLE & RESPONSIBILITIES

    Vasanthan Sigamany SD teaches BAC 103 and BAC 113 for first year (first semester) BA Culinary Arts students and also BAC 207 and BAC 211 for second year (third semester) BA Culinary Arts students. 

  • SUBJECTS CURRENTLY TEACHING
    Subject Subject code Year / Semester
    Introduction to Basic Bakery and Pastry Art (theory) BAC 103 First
    Introduction to Basic Bakery and Pastry Art (Practical) BAC 113 First
    Food Sociology and Anthropology BAC 207 Third
    Advanced Patisserie Techniques (Practical) BAC 211 Third
    Basic Bakery and Pastry Art – Level 2 (Theory) BAC 104 Second
    Basic Bakery and Pastry Art – Level 2 (Practical) BAC 114 Second
    Showpiece and Confectionery Techniques (Practical) BAC 214 Fourth
  • ACADEMIC QUALIFICATIONS
    Degree Specialisation Institute Year of passing
    DHMCTAN (Diploma in Hotel Management Catering Technology and Applied Nutrition) Bakery and Confectionery IHM Chennai 1995
  • AREAS OF INTEREST, EXPERTISE AND RESEARCH
    Areas of interest
    :
    Bakery, Confectionery, Culinary Tourism and Food Sociology and Anthropology.
    Areas of expertise
    :
    Bakery and Confectionery.
  • CORPORATE EXPERIENCE
    Organisation
    :
    Taj Group of Hotels (Taj Coromandel, Chennai)
    Role:Senior Chef De Partie, Bakery and Confectionery
    Tenure
    :
    3 years
    Organisation
    :
    Oberoi Group of Hotels (The Trident Udaipur and The Oberoi Udaivilas)
    Role:Chef De Partie, Bakery and Confectionery
    Tenure
    :
    4 years
  • AREAS OF INTEREST, EXPERTISE AND RESEARCH
    Areas of interest Bakery, Confectionery, Culinary Tourism and Food Sociology and Anthropology.
    Areas of expertise Bakery and Confectionery.
  • CORPORATE EXPERIENCE
    Organisation Role Tenure
    Taj Group of Hotels (Taj Coromandel, Chennai) Senior Chef De Partie, Bakery and Confectionery 3 years
    Oberoi Group of Hotels (The Trident Udaipur and The Oberoi Udaivilas) Chef De Partie, Bakery and Confectionery 4 years