Every educational visit has its own importance in the career of a student who is pursuing a professional degree. The main objective of the institutional visit is to provide students an insight into the practical applications of what they are learning in theory because; theoretical knowledge is not enough for making a good professional career. With an aim to go beyond academics, industrial visit provides student a practical perspective on the world of work enabling them to interact with industries and know more about the industrial work environment.

Keeping in view the same, the Department of Nutrition & Dietetics, Faculty of Applied Science Manav Rachna International University, provided a golden opportunity to its students of M.Sc. II and BSc VI Semester along with faculty member Dr. Mahak Sharma, Assistant Professor to visit The Ambassador’s Sky Chef – Flight Kitchen, I.G.I Airport Complex, Near Centaur Hotel, New Delhi. The main objective of the visit was to provide recent advancements in food administration of flight kitchen. The faculty and students were welcomed by Mr. Nagesh Shrimal, General Manager, The Ambassador’s Sky Chef.

The Flight Kitchen follows HACCP and ISO 22000 certified facility and different policies such as environmental, dress code, hygiene, waste disposable policy etc are followed to maintain hygiene and sanitation standards. They facilitate various domestic and international flights like Indigo, Jet Airways, Air India, Tata Vistara etc.

The students visited all the departments of the kitchen including receiving department, which has 2 doors, entry one for dairy and meat product and another one for fruits and vegetables. All the dishes were prepared in-house, including bakery and confectionary products like breads, buns, biscuits, sweets, chocolates etc. The pre -preparation area was divided into four zones – fruits, vegetables, meat and meat products, sea food. Different areas and chefs are allocated for different cuisines like Chinese cuisine, continental cuisine, Indian cuisine, Italian cuisine etc. The organization has a separate laboratory for analyzing microbial count and testing twenty five vegetables and fruits for maintaining hygiene standards. They also have protocol for uniform i.e every employee will get fresh and dry-cleaned uniform every day.

It was a great learning experience for the students to know the work culture and different codes in food organization, where food safety and sanitation has always been of prior importance.

The students actively participated in an interactive forum for exchange of new knowledge  through this visit. The department will continue to organize such kind of visits to equip the students with the latest learning techniques and updates. Overall, it was an informative experience providing practical exposure to our students.