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·         To learn different types of Indian sweets

·         To build and extend the range of skills, techniques and knowledge on catering, hotel and restaurant personnel previously acquired.

·         To build current technical practices and create new culinary knowledge, skills, understanding of specific techniques and dishes prepared in Indian cuisine to enhance the food item and the menu

·         The Resource Person enlightened the students with different techniques and skills for preparing Indian sweets.

·         In this workshop the students learnt 10 different authentic Indian sweets.

·         The entire demonstration was absorbed by the students on live demonstration and all the recipes were taken down by the students. Now,

·        The students were hoping to practice these recipes and keep the art of the Indian traditional Sweets.

The workshop have brought about-

·         Increased self-efficiency and teaching competency among those who were trained

·         Understanding different specific Indian Treats and Desserts

·         Creating menus according to specific seasonal events such as Christmas, Diwali, Pongal

·         Maximizing the use of Cook &Chill system in their operations

·         Standardizing & monitoring the food quality & safety in bulk productions and achieving consistency throughout the operation for each individual diet temperature core probe, grill trays to enhance the menu

·        To enable a sense of social and civic responsibility in students.

·        To acquire competence required for group-living and sharing of responsibilities

·        To identify the needs and problems of the community and involve them in problem solving process

·        To understand that donating to the needy not just benefits the recipient, it also benefits the donor in improving the physical, psychological, emotional and spiritual well-being

·  Served Food to deserted people at Karadikal. Totally, 30 students from III year participated  in the program.

·  They prepared and distributed variety of rice (around 60 packets of food) to the deserted people in the area.

·  Students were immensely satisfied after witnessing the smile on the faces of the homeless people on receiving the food packets.

·     Students gained social values, widened their responsibility and received varied spectrum of knowledge in societal issues and problems by making them to work with community.

v Total No. of students participated: 30

v Total No. of staff (Teaching / Non-Teaching) participated: 3

·         To build students’ kitchen skills and integrate reflective practices throughout the learning process.

·         Problem-solving and understanding consequences (Food that is not correctly threaded may fall off the skewers and into the embers, and foil meals that are not properly wrapped may leak or burn)

·        The ability to cook variety of foods in outdoor situations, such as for backyard barbeques and camping trips, as well as during power outages or other survival situations

·      Outdoor cooking is a very popular activity at camp. So, the HEN association, Department of Marine catering and Hotel Management organized a field trip camping activity for final year students. The students had  hands-on practices on smoke based cooking of various meat, paneer and vegetables on the visit.

·      In a safe atmosphere, outdoor cooking mixes risky components like fire, knives, sharp skewers, hot pots, etc. to keep students safe while learning them useful life lessons and allowing them to step outside their comfort zones while having fun with their friends.

·         Students gained organization, planning, and flexibility skills

·         Students were able to understand basic cooking terms and the equipment to be used.

·        To enable students ability to solve problems and improvise them when things don’t work out

v Total No. of students participated: 30

v Total No. of staff (Teaching / Non-Teaching) participated: 3