World Bread Day was celebrated with great enthusiasm by the Department of Marine Catering and Hotel Management on 16 October 2026. Pastry Chef Mr. Daniel was invited as the Chief Guest, and Mr. S. Vigneshwaran, HR Manager, was the Resource Person for the celebration.
The event aimed to celebrate the versatility of bread and provide students with an opportunity to explore the art and science of baking. As part of the celebration, students prepared an impressive display of 30 varieties of bread and 10 varieties of cookies, showcasing traditional and international baking styles.
The bread display featured Turkish Pide, French Brioche, Hazelnut Babka, Garlic Baguette, Japanese Curry Bread, Ciabatta, Focaccia, Pretzels, Bagels, Sourdough Bread, Panini, Multigrain Loaf, Barmbrack (Irish Fruit Bread), Banana Bread, Cornbread, Pita Bread, Whole Wheat Bread, Milk Bread, Rye Bread, Dinner Rolls, and Cinnamon Swirl Bread.
The cookie section featured Chocolate Chip Cookies, Butter Cookies, Oatmeal Raisin Cookies, Shortbread Cookies, Almond Cookies, Coconut Macaroons, Peanut Butter Cookies, Linzer Cookies, Biscotti, and Gingerbread Cookies.
A total of 82 students actively participated in this practical activity, gaining hands-on experience in dough preparation, fermentation, shaping, baking, and presentation. The activity provided students with an opportunity to apply their theoretical knowledge, demonstrate their creativity, and develop their technical skills in baking.
The celebration encouraged teamwork, innovation, and an appreciation of bread-making traditions from around the world. Overall, the programme was a successful learning experience that helped students develop their practical baking skills and understand the importance of bakery products in the hospitality industry.
