Assam board scraps compartment exams; 20,000 students to miss academic year

Considering the COVID-19 pandemic situation, the Board of Secondary Education Assam (SEBA) has decided not to conduct the compartment exams this year. The board has asked students who could not clear class 10 board examinations to take readmission and try their luck next year.

As many as 20,000 students of class 10 had enrolled to take the compartment exam this year under state board.

There are no provisions for conducting compartment exams which are held by Assam Higher Secondary Education Council (AHSEC) for students of class 12 either.

Despite SEBA's concern for the safety of the students, the Central Board of Secondary Education (CBSE) has already released the compartment examination date for class 10 and 12. The examination is scheduled to be held from September 22. CBSE has increased the number of examination centres in Guwahati from two to five.

According to the CBSE northeast regional office, in Northeast there are 25,000 students who will be appearing for the exams.

The CBSE regional office based in Guwahati has informed that the exams will be conducted under all the COVID-19 safety protocols.

---------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------

The aprons have been hung up and the ladles set aside as the seventh edition of Young Chef Olympiad (YCO) 2021 came to an end on February 6, with Lee Maan Ki of Hong Kong lifting the winner’s trophy.

Swetang Ranjan, a third-year culinary major student at IIHM, represented India in the contest and finished fourth among 50 countries.

The culinary competition was conducted online by the International Institute of Hotel Management (IIHM) from January 31 to February 6.

Swetang Ranjan tells ABP Education what he learnt at IIHM and how it was to compete at YCO 2021:

• My journey with IIHM started around 2018 when I joined the world’s leading institute in hospitality management. During my 3 years at IIHM, I was selected for the Super Chef competition. I also participated in Rookie Chef competition and was crowned the winner of the salad-making competition in the first year. I learnt various culinary skills, knife skills, cutting skills and have prepared different dishes with the help of my mentors and my faculty members, especially chef Sanjay Kak who taught me a lot.
• In 2020, I was selected for Super Chef from my campus and was sent to Goa for the finals at IIHM Goa. I won the title and received a cash prize of Rs 60,000 from the institute. The winner of Super Chef represents his or her own country at Young Chef Olympiad and that is how I got selected for YCO 2021.
• I trained for around 14 to 16 hours every day at the IIHM Global Campus kitchen (in Salt Lake), where I worked with chef Clement D Cruz, my mentor and an ex-executive chef of Hyatt Regency, Kolkata. I learnt culinary skills from him while we worked together. He is a renowned name in culinary arts and I learnt plenty of new knife skills and culinary skills which helped boost my confidence.
• IIHM gave me a brilliant work environment, where my director (Sanjukta Bose), my chairman (Suborno Bose) and faculty members helped a lot.
• Joining IIHM was a blessing for me as I got the chance to work outside India. For my internship, I was in St. Regis, Mauritius, which is a five-star classic property from Marriott. I am also looking forward to an international internship this year.
• I gained a lot of knowledge at the Young Chef Olympiad. I got to learn a lot from international chefs.
• I am proud of the dish I made and the plating. I made it to the fourth position globally, which is not an easy job. The challenge was tough as I was competing with representatives from more than 50 countries. I was nervous but proud at the same time because I could represent my own country and wear the Indian Tricolour on my chef coat.

xbxvcvcnnzxgfcmhjgbkjnznxhgvkbjm.

I am proud of the dish I made and the plating. I made it to the fourth position globally, which is not an easy job. The challenge was tough as I was competing with representatives from more than 50 countries. I was nervous but proud at the same time because I could represent my own country and wear the Indian Tricolour on my chef coat.

- Subhajoy Roy