𝐇𝐎𝐓𝐄𝐋 𝐌𝐀𝐍𝐀𝐆𝐄𝐌𝐄𝐍𝐓 𝐒𝐓𝐔𝐃𝐄𝐍𝐓𝐒 𝐎𝐅 𝐒𝐑𝐌𝐒 𝐄𝐍𝐆𝐈𝐍𝐄𝐄𝐑𝐈𝐍𝐆 & 𝐑𝐄𝐒𝐄𝐀𝐑𝐂𝐇 𝐂𝐎𝐋𝐋𝐄𝐆𝐄 𝐒𝐇𝐎𝐖𝐂𝐀𝐒𝐄 𝐂𝐔𝐋𝐈𝐍𝐀𝐑𝐘 𝐄𝐗𝐏𝐄𝐑𝐓𝐈𝐒𝐄

The 𝐃𝐞𝐩𝐚𝐫𝐭𝐦𝐞𝐧𝐭 𝐨𝐟 𝐇𝐨𝐭𝐞𝐥 𝐌𝐚𝐧𝐚𝐠𝐞𝐦𝐞𝐧𝐭 at 𝐒𝐑𝐌𝐒 𝐂𝐨𝐥𝐥𝐞𝐠𝐞 𝐨𝐟 𝐄𝐧𝐠𝐢𝐧𝐞𝐞𝐫𝐢𝐧𝐠, 𝐓𝐞𝐜𝐡𝐧𝐨𝐥𝐨𝐠𝐲 & 𝐑𝐞𝐬𝐞𝐚𝐫𝐜𝐡 (𝐂𝐄𝐓𝐑), 𝐁𝐚𝐫𝐞𝐢𝐥𝐥𝐲 hosted a 𝐂𝐮𝐥𝐢𝐧𝐚𝐫𝐲 𝐅𝐢𝐞𝐬𝐭𝐚—a hands-on tutorial class for 𝐁𝐚𝐜𝐡𝐞𝐥𝐨𝐫 𝐨𝐟 𝐇𝐨𝐭𝐞𝐥 𝐌𝐚𝐧𝐚𝐠𝐞𝐦𝐞𝐧𝐭 & 𝐂𝐚𝐭𝐞𝐫𝐢𝐧𝐠 𝐓𝐞𝐜𝐡𝐧𝐨𝐥𝐨𝐠𝐲 (𝐁𝐇𝐌𝐂𝐓) students that celebrated the art of gastronomy in the gracious presence of 𝐒𝐡𝐫𝐢 𝐃𝐞𝐯 𝐌𝐮𝐫𝐭𝐢, Chairman SRMS Trust. This immersive experience delved into diversity of Continental Cuisine, combining culinary expertise with deep appreciation for food’s cultural &historical roots. However, the fiesta was not merely about the consumption of food, but also about understanding its origin, preparation methods&stories behind each dish.

The vibrant set up at BHMCT restaurant lab created a thematic coherence, wherein students showcased their culinary skills by preparing Continental dishes such as 𝐂𝐫è𝐦𝐞 𝐨𝐟 𝐓𝐨𝐦𝐚𝐭𝐨 𝐬𝐨𝐮𝐩, 𝐋𝐞𝐦𝐨𝐧 𝐜𝐨𝐫𝐢𝐚𝐧𝐝𝐞𝐫 𝐬𝐨𝐮𝐩, 𝐇𝐢𝐠𝐡 𝐩𝐫𝐨𝐭𝐞𝐢𝐧 𝐬𝐚𝐥𝐚𝐝, 𝐕𝐞𝐠 𝐚𝐮 𝐠𝐫𝐚𝐭𝐢𝐧, 𝐅𝐫𝐞𝐧𝐜𝐡 𝐭𝐨𝐚𝐬𝐭 & 𝐖𝐡𝐢𝐭𝐞 𝐒𝐚𝐮𝐜𝐞 𝐏𝐚𝐬𝐭𝐚.

During his visit, 𝐒𝐡𝐫𝐢 𝐃𝐞𝐯 𝐌𝐮𝐫𝐭𝐢 advised students to avoid artificial food colours&prioritize natural ingredients for healthier& sustainable culinary practices. 𝐄𝐫 𝐒𝐮𝐛𝐚𝐬𝐡 𝐌𝐞𝐡𝐫𝐚, Trust Advisor; 𝐃𝐫 𝐀𝐧𝐮𝐣 𝐊𝐮𝐦𝐚𝐫, Director TDP Cell; 𝐃𝐫 𝐒𝐡𝐚𝐢𝐥𝐞𝐬𝐡 𝐒𝐚𝐱𝐞𝐧𝐚, Dean Academics, CETR also graced the culinary fiesta. Conducted under the guidance of 𝐃𝐫 𝐌𝐨𝐮𝐬𝐡𝐮𝐦𝐢 𝐁𝐚𝐧𝐞𝐫𝐣𝐞𝐞, HOD of BHMCT along with Assistant Professor, 𝐒𝐚𝐩𝐧𝐚 𝐓𝐡𝐚𝐤𝐮𝐫 & Lab In-Charge, 𝐒𝐚𝐮𝐫𝐚𝐛𝐡, the culinary gathering highlighted how food connects people through joy, culture & creativity.

#SRMS #SRMSCETR #srmsbhmct #HotelManagement #handsonworkshop #continentalcuisine