| Title of the Session: Workshop on “Innovation skills for Taste of International Cuisine” | |
| Organizer : Marine Catering and Hotel Management | |
| Date : 25.6.2022 | Time:10.00 A.M TO 4.00 PM |
| Mode of the Session : Physical | Venue: Seminar Hall |
| Theme(If Applicable) : Innovation | |
| Expert / Speaker Details: | |
| Name: Mr. M. PONNILANGO | Designation: Director (Technical) |
| Organisation: Jenneys Academy of Hotel Management, Trichy | |
| Objective(s) of the activity:
1. Expose students to a variety of international cuisines 2. Familiarize students with the culture and commodities used by different nationalities 3. Create opportunities for students to be innovative in the implementation of international dining experiences 4. Enable students to finish and critically assess products taking into account, design, color, flavor and portion control 5. Familiarize students with up-to-date food legislation affecting production and storage of products
|
|
| Key Highlights:
Participants were made aware of certain topics by expert. The food and culture of people in different countries differ from one another, and each one has its own distinctiveness. International cuisine is incredibly vibrant and diversified. The expert discussed the most recent kitchen trends, employee grooming expectations, and customer feedback on the dishes. Additionally, he touched upon how formal instruction in a foreign cuisine can occasionally make a huge difference in a chef’s career. Since restaurants are business, they must continue to be profitable in order to remain open. Customers are constantly looking for new experiences to try. They wouldn’t want to eat the same few things each time they visit a restaurant, even if they loved it. International Cuisine provides comprehensive coverage of cuisines found throughout the world not only through recipes and techniques, but also through coverage of the history, culture, geography, religion, and locally grown ingredients that influence these various cuisines. Mr. M. PONNILANGO demonstrated this with a motivated group of second semester students. The students really enjoyed the learning experience.
|
|
| Outcome(s) of the activity:
Students were able: 1. To give demonstration on international and regional foods through the production of various cuisines 2. To apply and assess – menu construction, colors balance, texture, flavors, and presentation of international cuisines 3. To deliver the skills required to produce international menus. 4. To compare dishes of different countries to explore new varieties.. |
|
| Participants Details:
v Total No. of students participated: 36 v Total No. of staff (Teaching / Non-Teaching) participated: 7 |
|
