Once announced, most students will make a beeline for the conventional arts, science and commerce streams while ignoring completely the fourth stream, which is the minimum competency
vocational course (MCVC).
The class X (SSC) results are just round the corner. Once announced, most students will make a beeline for the conventional arts, science and commerce streams while ignoring completely the fourth stream, which is the minimum competency
vocational course (MCVC).
This is tragic, considering that the two-year vocational course is designed essentially to produce entrepreneurs. In fact several students from Pune and Pimpri-Chinchwad have completed the two-year course and become successful entrepreneurs.
In this report, DNA puts the spotlight on two MCVC students who have trodden the path of entrepreneurship successfully…
Priya Kshirsagar (25), professional baker, MCVC (bakery and confectionery course, 2004-2006 batch, MSIHMCT)
Priya Kshirsagar is the epitome of fortitude and determination. Despite being born with a hearing impairment, she undertook early speech therapy courses with Pune-based Alka Hudlikar and has emerged as an independent entrepreneur with confidence and drive.
Kshirsagar completed her SSC from Rewachand Bhojwani Academy school and later enrolled for a two-year MCVC course in bakery and confectionery management at the Maharashtra state institute of hotel management and catering technology (MSIHMCT) in Model Colony.
After being trained as a baker, she started home bakery a few years ago. She graduated from baking fresh bread in her mother’s oven to operating a larger, commercial oven, which has the capacity to bake 12 loaves or 40 buns in one batch.
Today, Kshirsagar supplies whole wheat and multi-grain bread to a select list of clients across the city.
Speaking to DNA at her Erandwane residence, she said that the two-year MCVC course was the most intelligent decision of her career. “We were taught everything from shopping for commodities, accounting, costing and of course, baking bread and confectionery products. Professors Pusegaonkar and Naik were extremely caring and encouraged us to become entrepreneurs,” Kshirsagar said.
Her mother Alka, a city-based journalist, said, “The MCVC course is well planned and educative. More parents should take advantage of the these courses.”
Manohar Gadhe (41), proprietor, Golden Dragon, Chinese restaurant, Aundh Road, Khadki (MCVC-cookery management course, 1993-95 batch, MSIHMCT)
Manohar Gadhe’s first tryst with the food business was at home. His father spent a lifetime with the railway catering services.
However, it was only when Gadhe could not get a job after completing graduation in arts (BA) that he began looking at other options.
Enrolling quickly for the MCVC course in cookery management at the Model Colony-based Maharashtra state institute of hotel management and catering technology (MSIHMCT), Gadhe ensured a complete career makeover.
Gadhe, who pursued the two-year course, recalled how the course is an excellent mix of practicals and theories. “We were taught how to cook and manage the kitchen in a restaurant. We were also taught accountancy, costing, inventory management, health and hygiene. In short, everything that is needed to run a food business was taught,” Gadhe said.
He highlighted the fact that the course allowed students to train in the best of restaurants even while studying in college. They were also encouraged to participate actively in outdoor catering
assignments.
Armed with this training, Gadhe pooled in Rs25,000 and started a four-table stall on Aundh’s DP Road in 1997 offering customers Chinese cuisine. Today, he employs eight men in his 40-seater, Chinese restaurant on Aundh Road in Khadki and rakes in a monthly turnover of Rs2.5 lakh.
“I am the boss of my own business,” said Gadhe proudly and this according to him is the biggest plus point of the MCVC course. “More and more SSC students must pursue this course because it is the only course that allows you become an entrepreneur at the young age of 18-19,” he said.
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