Second-year students at the International Institute of Hotel Management (IIHM), Bangalore, organised a special event highlighting French culinary heritage and fine dining traditions, offering a practical learning experience in classical gastronomy and hospitality service.

Planned and executed entirely by the students, the event featured traditional French cuisine prepared using classical techniques alongside structured fine-dining service. The initiative provided students with hands-on exposure to professional kitchen operations, menu planning, guest relations, table service, and event management.

Distinguished guests from the Scientific and Academic Division of the Consulate General of France in Bengaluru attended the programme and appreciated the students’ attention to detail, culinary skills, and professional execution. Faculty members and mentors also commended the participants for successfully managing every aspect of the event.

Sanchari Chowdhury, Director of IIHM Bangalore and Head – South Operations at IIHM, said French gastronomy has played a significant role in shaping global culinary arts and hospitality standards.

“French gastronomy forms the bedrock of classical culinary arts and modern fine-dining culture worldwide. Such initiatives allow students to engage directly with foundational culinary techniques, kitchen hierarchy, and refined service standards while gaining practical experience that complements classroom learning,” she said.

French culinary traditions have had a lasting influence on hospitality education worldwide. Concepts such as structured multi-course dining, classical mother sauces, precise knife skills, and the brigade de cuisine continue to serve as the foundation of professional kitchens across the globe. For hospitality students, understanding these principles provides valuable preparation for careers in international hospitality and food service.

The event also reflected the growing emphasis on experiential learning within hospitality education. By independently managing menu planning, kitchen operations, décor, service, and guest engagement, students gained practical exposure to the collaborative and operational aspects of the hospitality industry while strengthening their technical and organisational skills.