Qualification 1.Diploma in Hotel Management & Catering Technology – Institute of Hotel Management, Mumbai (1980–1983)
2.Bachelor’s Degree in Arts (Distance Learning)- Karnatak University (1983–1986)
3.MBA in Human Resources(Distance Learning)- Sikkim Manipal University (2010-2012)
Awards ‘Award of Excellence’ in Teaching from Gokula Education Foundation on September 2013
Experience 1. July 1995 – till date at M.S.Ramaiah College of Hotel Management  Bangalore, now Faculty of Hospitality Management and Catering Technology, Ramaiah University of Applied Sciences
2.Associate Professor-Food and Beverage Production since 1995
3.Associate Dean-From December 2015
4.Academic Registrar-From July 2014 to December 2015
5.Academic Head-Food and Beverage Production-July 1995 to July 206.14June 1992 – July 1995 at K.L.E’s  S.Nijalingappa College, Bangalore, Lecturer – Food and Beverage Production
7.March 1990 – May 1992 at Holiday Inn, Bangalore, Sous Chef in charge of Bakery and Confectionery and Pastry Shop
8.August 1987 – March 1990 at Oberoi Flight Services  Mumbai , Chef de Partie in charge of the Bakery and Confectionery
9.July 1985 – August 1987 at Biocon India Private Limited, Bangalore , Bakery Technologist, responsible for developing enzyme based bread improvers and field testing the same in leading bakeries of Bangalore
10.June 1983 – July 1985 as Taj Residency Bangalore , Commis II, International Cuisine, Bakery and Confectionery
Research  Interest:
1. Contemporary Gastronomy, Food Waste and Environment Awareness, Urban Farming, Food Media Studies
Expertise: Professional: 
1.Ability to develop curriculum for new hospitality courses
2.Skilled in menu planning, preparing and presenting a variety of cuisines.
3.Able to develop standard recipes and portion specifications following consumer tastes and nutritional needs.
4.Ability to explore new cooking avenues.
5.Thorough understanding of sanitation needs of the kitchen.
6.Ability to ensure standards of food quality and maintain optimum food costs
1.Ability to develop special skills in aspiring chefs
2.Strong Theoretical Knowledge
3.Passion for Food and Cooking
3.Strong Technical Cooking Skills
4.Organizational Skills
5.Problem Solving Skills
6.Excellent Communication Skills
Publications  Magazine Articles-Article on Michelin Starred Restaurants in a Hospitality Magazine
Presentations(Detailed list of Presentations) Conferences (Invited)
1. Presented a paper titled ‘Evolution of Tourism and the Community – Role of CSR in Sustainable Tourism Development at a Tourism Conference held at Garden City College, Bangalore
2.Presented a paper on Food Tourism in 2012
3.Presented a paper on Challenges of maintaining good hygiene and sanitation in commercial food production in 2011
4.Presented a paper on Bread Making Technology at Bakers Conference in Madurai in 1986.
Conferences (Organized): As member of SWMEE research centre 1.Two day International Convention on “Environment Protection through Sustainable Waste Management” on 3rd and 4th August 2018.
2.Regional Conference on ‘Challenges and Opportunities in Hospitality and Tourism Industry’  on May 3, 2012
Teaching  Modules Taught
Courses Taught at UG level BHM
International Cuisines and Cookery Specialisation
Interview Preparation
Food and Beverage Production Theory
Food Science, Safety and Nutrition
Environmental Studies
Patisserie & Culinary Art I
Food Media Studies
Menu ManagementDTLL
Nutrition and Food Science
Menu Planning
Environmental Studies
Basics of Baking
Advanced Baking
Function Catering
Short Term Courses for DTLL
UG Thesis Advised:
Industrial Exposure Training Project
Group Research Project
Industrial Exposure Training Project
Professional Memberships: Former Member of
1.South Indian Culinary Association
2.Indian Bakers Association
3.Food Lover’s Club
Achievements First Woman Chef in Bangalore
Played a significant role in training and placing students as chefs in well-known hotels from over 25 batches of undergraduates who are now successful in their careers
Involved in developing enzyme based bread improvers pioneered by Biocon India Limited
Developing contemporary curriculum to facilitate employability for Hospitality Students
Visited Lausanne, Switzerland in June 2010 on a Faculty Exchange Program
Planned and executed a Banquet menu in Indian cuisine in Lausanne for 60 Swiss Nationals eating Indian food for the first time