GHSC-10 Organises Cake Decoration Workshop to Strengthen Students’ Baking Skills
Government Home Science College, Chandigarh, organised an educational visit to Dr. Ambedkar Institute of Hotel Management, Sector 42-D, Chandigarh, on Saturday, providing students with valuable hands-on exposure to professional cake decoration and confectionery techniques.
City Air News
Sep 26, 2026 09:07
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Chandigarh, September 26, 2026: Government Home Science College, Chandigarh, organised an educational visit to Dr. Ambedkar Institute of Hotel Management, Sector 42-D, Chandigarh, on Saturday, providing students with valuable hands-on exposure to professional cake decoration and confectionery techniques. The workshop was organised for students of B.Sc. Home Science Semester I, enrolled in the Skill Enhancement Course (SEC) Fundamentals of Baking, and B.Sc. Home Science Semester III, enrolled in the SEC Advances in Baking and Confectionery, under the Department of Foods and Nutrition.
The workshop was designed to bridge the gap between classroom learning and professional practice by familiarising students with contemporary techniques used in the baking and confectionery industry. Through an expert-led demonstration, students observed various aspects of cake decoration, including basic decorating techniques, finishing, presentation, creative detailing and aesthetic enhancement of bakery products.
The interactive demonstration enabled students to understand the importance of precision, creativity, presentation and professional finishing in cake decoration. The exposure also encouraged students to appreciate the scope of baking and confectionery as a skill-based and entrepreneurial avenue. Students participated enthusiastically and gained practical insights that complemented their theoretical knowledge and enhanced their understanding of contemporary baking practices.
Principal of the college, Prof. Sudha Katyal appreciated the initiative and emphasised that experiential learning plays a vital role in transforming theoretical knowledge into practical competence. She encouraged students to actively participate in such exposure-based learning opportunities, continuously upgrade their skills and explore emerging professional and entrepreneurial avenues in the baking and confectionery sector. She further highlighted that such industry-oriented experiences contribute significantly towards developing confidence, creativity and employability among students.
