110 Students from Sai International Institute of Hotel Management & Catering Technology, Chennai during the 5th Convocation

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SAI INTER INS  (20)Sai institutions of higher education for an international career in hospitality management, organized their 5thconvocation day on 26 May 2015 at 4:00 p.m. at the Hotel Ambika Empire in Chennai. 110 students graduated from the Bharat Sevak Samaj Course.

Mrs. Indra Vinoth Kumar, Director of the institute inaugurated the convocation. ChefDr. Vinod Kumar, Head of Institute, CEO and Chief Trainer addressed the gathering and distributed the graduation certificate to the 110 graduating students. 5 outstanding students received a work order to work in Iran – Basra. Two students also won a scholarship to continue their higher studies in Malaysia.

Chef Malgudi Kavitha of keeya’s Kitchen unveiled the convocation name board and addressed the gathering. Following her Chef Palani Murugan, from Sun TV Kitchen Galatta and Chef Natesan Kannan the Executive Chef of the Taj Flight Kitchen delivered a special address to the graduating students.

Talking about the Convocation,Dr.Chef Vinod Said, “We at Sai are focused at Educating beyond the curriculum concept. Through this unique concept we create a conducive learning environment allowing students to develop their creativity, work ethics, management and leadership skills which are essential for future success.”

Sai Institute is an authorized institute to offer 1 year and 2year Diploma course under Bharat Sevak Samaj.It is a National Development Agency promoted by Government of India.

Students celebrated their graduation moment along with their parents and friends who made the event a grand success.

About Sai International Institute of Hotel Management and Catering
Started in 2004 the SAI International Institute have successfully trained over 4800 students from all over India and the world. Our philosophy and objectives are to provide hotel management courses and training suited to the needs of the industry by: Creating confident, skilled professionals, Training based on the needs of the industry, Skill oriented courses (through intensive practical classes), Providing strong basic culinary foundation, Taking personalized care according to individual student need, Monitoring progress regularly through examination, Emphasizing on communication skills. The placement wing has forged long- term tie-ups with corporate in the world of hospitality and leading hotel chains to guarantee a lucrative job awaits deserving students at the end of the course. It is a matter of pride that the Institute has an unbroken record of 100% placement for the past 10years and is on track to continue this proud tradition


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