On 21st April the students of PGDCAM and BHMCT culminated a week long research and culinary practice exercise and came up with a fairly elaborate menu selection that represented not only pastries around the world, but a demonstration of their learning in terms of bakery techniques but also a variety of deserts for the target audience to sample.
The pastries prepared were from different countries namely, US, UK, Germany, India, Mexico, Switzerland, Middle East and France and were arranged on display. The students of PGDCAM, BHMCT (2nd, 4th and 6th Sem) and MHMCT (2nd Sem) extended their help in setting up the venue and display of pastries.
While the main event was driven as an experiential learning exercise and linked to HFP7009 Advanced Bakery and Pastry, it also provided an opportunity for the MHMCT students to engage in an event planning activity linked to MHM1010 Advanced Food Production. The Refreshment Menu at the LCB restaurant was hosted by MHM1010 (Culinary) and HFB3003 (sem4 students of BHMCT in service).
The occasion was graced by Chef D Kumar, VP Culinary Operations for Le Meriden Hotel along with Chef S Bhandari, Chef S Ghatak, Chef A Oberoi, Chef R Anand. The inaugural event and ribbon cutting ceremony was presided over by Honourable Vice Chancellor, Prof (Dr) Tabrez Ahmad, Registrar, and in attendance was Prof (Dr) D. Parihar along with Chef D Kumar, guest of honour and the Industry Chefs in attendance.
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