By Nixon George for BIS Mumbai

Don Bosco College of Hospitality Studies (DBC-HS), Kurla, conducted a one-day hospitality training session for 20 students and three faculty members from Don Bosco International School on April 23, 2026. The session was facilitated by Ms Sampada Patil, Chef Sheldon Fernandez, Chef Prasad Telawane, Chef Kayne D’Souza, Ms Vivina Chiramal, and Mr Nixon George.

The program was designed to provide students with practical exposure to key hospitality departments and introduce them to the professional skills, discipline, and etiquette expected in the hospitality industry. The session also sought to create awareness among students about hospitality as a potential career avenue while strengthening academic collaboration between institutions under the Salesian umbrella. The training covered three major areas: Housekeeping, Food Production, and Fine Dining Etiquettes.

The day began with an introductory presentation by Chef Sheldon Fernandez, who shared the history, philosophy, activities, and educational opportunities offered at DBC-HS. Through visuals and discussions, students were introduced to the college’s academic programs, training facilities, student activities, and events conducted over the years. This session provided a broad overview of hospitality education and set the tone for the experiential sessions that followed.

Students then visited the Housekeeping Department, where Ms Sampada Patil explained departmental operations and the critical role of housekeeping in the hospitality industry. She demonstrated specialized cleaning equipment and tools used in hotels and highlighted standards of cleanliness, organization, and guest service associated with the department. A practical demonstration of professional bed-making techniques was one of the highlights of the session, allowing students to witness the attention to detail and skill involved in room preparation.

This was followed by a tour of the Food Production Department led by Chef Kayne D’Souza, where students were introduced to professional kitchen equipment, production areas, and the functioning of different sections within a commercial kitchen. Students observed a live culinary demonstration by Chef Prasad in which a dish was prepared while the chef explained ingredients, techniques, and workflow processes. This session offered students an engaging glimpse into the discipline and creativity involved in culinary operations.

The Fine Dining Etiquette session conducted by Mr Nixon George introduced students to formal dining behaviour, correct cutlery usage, dining dos and don’ts, and silent service signals used in fine dining restaurants. Students were guided through table manners, posture, guest etiquette, and the protocols associated with elegant dining. The session was interactive and encouraged participation, enabling students to understand not only the mechanics of dining etiquette but also its role in personal and professional settings.

The training concluded with a three-course formal lunch in the training restaurant, where students applied the etiquette skills they had learned. The meal was prepared by Chef Prasad Telawane and Chef Sheldon Fernandez, while Ms Vivina Chiramal supervised food and beverage service.

This practical session gave students an opportunity to experience and practice formal dining in a real restaurant setting. Students were able to identify table appointments, use appropriate cutlery, observe service etiquette, and apply the silent signals explained during the earlier session. The lunch served as a culmination of the day’s learning by transforming theory into hands-on experience.

Students left with enhanced awareness, practical skills, and a memorable introduction to the standards, discipline, and creativity that define the hospitality industry. The success of the event encourages similar collaborative initiatives in the future.