As part of its commitment to experiential and industry-oriented education, the Department of Hotel & Hospitality Management successfully organized a Workshop on International Soups. The planned session offered aspiring hospitality professionals valuable hands-on exposure to international soup varieties, modern preparation techniques, and professional presentation styles, bridging the gap between theory and real-world culinary practices.
Students explored globally inspired soups such as Mulligatawny, French Onion, Crème St. Germain, Roasted Pumpkin, Roasted Bell Pepper & Tomato Soup, curated and presented for live tasting sessions. The workshop also witnessed enthusiastic participation from faculty members across departments, fostering a culture of collaborative and interdisciplinary learning. Their appreciation and active involvement further strengthened the learning environment.
The commitment to ongoing learning is in progress with many more such sessions curated for near future.
