PASTRY WORKSHOP

1. Title of the Event:

Two-Day Pastry Workshop

2. Date:

24th and 25th March 2025

3. Time:

10:00 AM to 4:00 PM

4. Venue:

Bakery Section, Department of Tourism & Hospitality, 3rd Floor, PG Block

5. Organised by:

Department of Tourism & Hospitality – UG
In collaboration with
Department of Food Science & Nutrition – UG & PG

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6. Objective of the Workshop:

• To provide hands-on exposure to pastry preparation techniques.
• To enhance students’ understanding of bakery science and the nutritional value of ingredients used in desserts.
• To foster culinary creativity and confidence through practical training.
• To promote interdisciplinary learning between tourism, hospitality, and food science domains.
• To encourage hygienic food preparation and professional kitchen etiquette.

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7. Workshop Description:

The Department of Tourism & Hospitality – UG, in collaboration with the Department of Food Science & Nutrition (UG & PG), conducted a two-day Pastry Workshop for students of both departments. The sessions were held in the bakery lab located in the PG Block and witnessed enthusiastic participation from both undergraduate and postgraduate students.

The workshop began with a briefing on kitchen safety and hygiene practices. Demonstrations followed, showcasing the preparation of a variety of pastries, including cheesecakes, brownies, mousse-based desserts, and fruit-topped tarts. Students actively participated in hands-on sessions where they explored piping techniques, chocolate tempering, layering, and decorative finishes.

The faculty ensured that the theoretical knowledge of ingredient functionality, texture, and nutritional impact was tied closely to the practical tasks, thereby providing a holistic learning experience.

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8. Outcomes of the Workshop:

• Skill Acquisition: Students learned key pastry-making techniques and the science behind ingredients.
• Enhanced Collaboration: Strengthened academic ties between the two departments through effective teamwork and shared responsibilities.
• Student Engagement: High levels of enthusiasm and participation from students, who gained practical confidence.
• Nutritional Awareness: Highlighted the importance of incorporating health-conscious alternatives in baking.
• Creativity and Innovation: Students displayed innovation in decorating and flavouring the pastries.

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9. Feedback:

Participants expressed appreciation for the hands-on learning opportunity. Many mentioned that the workshop enhanced their interest in baking and helped them understand how to blend health and taste in desserts. Faculty facilitators received positive feedback for their guidance and support throughout the sessions.

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10. Conclusion:

The Two-Day Pastry Workshop successfully combined culinary skills with nutrition education, contributing to the overall development of students. The collaboration between the departments set a benchmark for future interdisciplinary programs and workshops. Such events are vital in preparing students to meet industry standards while upholding nutritional values in food service.