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.