1. PESUniversity (PESU) is a private university in Bengaluru, India. Established in 1972, it is focused on four main educational areas: Engineering, Medicine, Management and Life Sciences. The institutions offer both foundation courses in these areas, as well as specialization with a Bachelors/ Master/ PhD degree. Originally named the PES Institute of Technology (PESIT), it was renamed in 2013.
2. Slow Food is a grassroots organization founded by Carlo Petrini in Italy in 1986. It has since spread worldwide. Promoted as an alternative to fast food, it strives to preserve traditional and regional cuisine and encourages farming of plants, seeds and livestock characteristic of the local ecosystem. It was the first established part of the broader Slow movement. Its goals of sustainable foods and promotion of local small businesses are paralleled by a political agenda directed against globalization of agricultural products.
Slow Food began in Italy with the founding of its forerunner organisation, to resist the opening of a McDonald’s near the Spanish Steps in Rome. In 1989, the founding manifesto of the international Slow Food movement was signed in Paris, France by delegates from 15 countries.At its heart is the aim to promote local foods and traditional gastronomy and food production. Conversely this means an opposition to fast food, industrial food production and globalisation.
Slow Food envisions a world in which all people can access and enjoy food that is good for them, good for those who grow it and good for the planet.There approach is based on a concept of food that is defined by three interconnected principles : good, clean and fair.
GOOD : quality, flavour some and healthy food
CLEAN : production that does not harm the environment
FAIR : accessible prices for consumers and fair conditions and pay for producers context
To take this movement forward and bring awareness, PESIHM organised an event on 3rd November,2016. The event was conducted by 1st semester students of the department.
Slow Food incorporates a series of objectives within its mission, including:
a) Developing an “Ark of Taste” for each eco region, where local culinary traditions and foods are celebrated.
b) Forming a student’s slow food group along with one faculty mentor and to connect to the global slow food movement.
c) Preserving and promoting local and traditional food products, along with their lore and preparation.
d) Educating students across university about slow food and its health benefits.
a) Firstly, students were made aware of the global slow food movement.
b)Volunteers were chosen. Jobs were assigned.
c) With a lot enthusiasm all possible efforts were made to spread to maximum awareness about the campaign. Posters were put up all around the campus.
d) Recipes of various traditional dishes were finalized.
The audience consisted of students and faculty of various departments. All of them came together to make the event a massive success. They extended their views and ideas about the movement.
The concept of slow food was well received by the audience. They were happy to see all the traditional dishes come back to life. Curiosity began when the event commenced and later on proved to be a huge victory.
A well organised and planned activity with active participation from all the teaching fraternity of BBA-HEM. A good initiative which can be further refined in the semesters to come.
8. FUTURE PLAN:
The department of BBA-HEM will aim to become a part of the global slow food movement, and incorporate the same in future curriculum update and revision.
PES BBA-HEM organized Onam Sadya on the 21st September 2016. We had a menu which was comprised of 18 varieties of Kerala Cuisine. It was a food festival which was completely organized by the students of the department with the guidance of the faculty. Basically when the Onam was decided, we compiled a menu for Onam Sadya (Feast), and as usual we decided to make it a ticketed event. In the process, the tickets were printed along with the posters. Simultaneously, the required ingredients were purchased from various sources.
Pookalam( A rangoli competition) was organized for the students of the department.
The cooking team was comprised of students from the final year(Bhargav S K, Rakesh Bhat and Pavan V) along with the help of the first year’s team (headed by Gururaj And Rachan).
The food service team was headed by the Final year students( Harikishore, Goutham V) supported by the First years
A team was assigned under Lashmi Narain and Vishal surya for the Pookalam competition and decoration of the venue.
The Mise en Place for the lunch was done by the First year’s team on the previous day. The final years took over of the charge early morning on the event’s day at 4.30am under the guidance of Prof. Nandakumar and Prof. Smitha G. The jobs were distributed among the students and were carried on smoothly. Parallel to the production work, the service team arranged the set-up Training Restaurant for the food service for the Faculties. The classrooms were set-up for the inauguration of the Onam Sadya and service of food for the students. The venue was decorated as per the theme by the decoration team on the very same day.
21st September 2016:
The event was inaugurated by our honorable dean (Management Studies) Dr. Balaji Singh and the Chairperson of the department Prof. Sunita Srinivasan at 9.00am. The inauguration program was followed by the Pookalam competition and Onam Sadya (Feast). Since it was the Ethnic Day for the department, Best Ethnic Wear for Boys and Girls were awarded and the Best Pookalam Design was awarded too. The food was served in a traditional way, on a banana leaf in the respective areas. The event was concluded at 3.30pm.
Weekly food festivals featuring various themes and cuisines are conducted by the Final year specialization students.
Onam ‘the harvest festival’ was celebrated on 26th August 2015 accomopanied with Kerala Sadya which is served on a banana leaf with more than 20 items. The same day was also as ethnic day which provided the students to wear their traditional dresses to celebrate the auspicious occasion.
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