Department of Food Technology, under the aegis of School of Applied & Life Sciences, Uttaranchal University, organized a one-day Workshop on “Modern Pastry and Travel Cake” on 19th September, 2019. The program was organized in association with Department of Hotel Management , Faculty of Uttaranchal University. Mr. Maneesh Badoni conceptualized the event. The program was organized by Dr. ShuchiUpadhyay.
The programme commenced with the lighting of the Inaugural Lamp by Hon’ble Vice Chancellor Prof. (Dr.) N.K. Joshi and Ms. JuhiChugh, Expert Chef. In his address, Prof. (Dr.) N.K. Joshi welcomed Chef JuhiChugh and Mr. Gaurav, the Experts of the one-day Workshop.
Dr. Ajay Singh (Principal-SALS), Mr. Maneesh Badoni (HOD-DEPARTMENT OF HOTEL MANAGEMENT ), Dr. ShuchiUpadhyay (Head- Department of Food Technology), Mr. Hitendra Singh Chauhan and Mr. Surendra Singh Bhakuni were present during the Inaugural Ceremony.
In his address, Prof. (Dr.) Ajay Singh expressed the importance of hands-on-training in the field of bakery and confectionary in food industry.
In his address Mr. Badoni emphasized upon the need of such programmes for the over-all development of students.
The Workshop started with the basic information of ingredients, their role, their mixing procedure and then focused on filling of cake with cheese and butter. Expert Chef Ms. JuhiChugh, from Academy of Pastry Arts, gave a demonstration on Travel Cake. She explained the important aspect of the demolding process of cake. She covered all the technical aspects of cake preparation including common defects and their treatments.
At the end of the workshop Chef JuhiChugh distributed the prepared cake to all the students. The students relished the taste and texture of the cake.
An interactive presentation session was delivered by Mr Gaurav wherein he gave information about the role and working culture of Academy Of Pastry Arts.
Certificates were distributed to the students by Ms. Juhi and Mr. Gaurav in acknowledgment of their participation.
All 65 student participants of the Department of Food Technology were immensely benefitted by the workshop.
