Date: 23 March 2026
Time: 10.00 pm to 3.30 pm
Organized by: Department of Hospitality Studies
Venue: SJCEM Building
Participant: TY BSC HS students

Background: The TY Bakery Specialization students attended a workshop conducted by Morde, aimed at enhancing their practical knowledge in bakery and confectionery. The workshop was organized to give students hands-on experience and industry exposure. During the session, students were shown the process of chocolate tempering, where they learned the correct techniques to handle chocolate for better texture, shine, and finish. The experts also demonstrated the preparation of two types of set cakes, helping students understand the methods and differences between them.Additionally, the workshop provided valuable information about the different types of chocolate and their products. Students learned about their characteristics, uses, and applications in various bakery items.Overall, the workshop was an informative and interactive session that helped students improve their skills and gain a deeper understanding of chocolate and bakery techniques.

Highlights of the Event: The workshop was conducted by industry experts from Morde, providing students with professional insights.Live demonstration of chocolate tempering techniques, helping students understand the correct method for achieving shine and texture.Preparation and explanation of two types of set cakes, showcasing their differences in method and presentation.Detailed knowledge shared about various types of chocolate and their uses in bakery and confectionery products.Interactive session where students could observe, learn, and clarify their doubts.Exposure to real-world bakery practices and industry standards.Enhanced practical knowledge and skills of TY Bakery Specialization students.

Objective of the Event:
● To provide TY Bakery Specialization students with practical exposure to chocolate and confectionery techniques.
● To demonstrate the correct method of chocolate tempering and its importance in bakery products.
● To help students understand the preparation and differences between two types of set cakes.
● To create awareness about the different types of chocolate and their applications in bakery and confectionery.
● To bridge the gap between theoretical knowledge and industry practices.
● To enhance students’ technical skills and overall understanding of bakery production.


Details of Participants:
● The event was attended by TY Bakery Specialization students of SJCEM.
● Faculty members from the bakery department were present to guide and support the students.
● Industry experts from Morde conducted the workshop and shared their professional knowledge.
● All participants actively engaged in the session, showing interest in learning chocolate tempering and cake preparation techniques.


Conduct of the Event: The workshop was conducted in an organized and systematic manner at the SJCEM bakery section for TY Bakery Specialization students. The session began with a brief introduction to the objectives of the workshop and the importance of chocolate and confectionery skills in the bakery industry.The experts from Morde initiated the session by explaining the basics of chocolate, including its types and uses. This was followed by a live demonstration of chocolate tempering, where students observed the correct techniques and methods required to achieve proper consistency and finish.
Further, the preparation of two types of set cakes was demonstrated, highlighting the differences in ingredients, process, and presentation. Throughout the session, students were encouraged to ask questions and interact with the experts to clarify their doubts.

Outcome/Feedback:
● The workshop successfully enhanced the practical knowledge and skills of TY Bakery Specialization students.
● Students gained a clear understanding of chocolate tempering and its importance in achieving quality bakery products.
● They learned the differences between two types of set cakes and their preparation techniques.
● The session improved students’ awareness of various types of chocolate and their applications in different products.
● Participants found the workshop informative, interactive, and beneficial for their future careers in the bakery industry.
● The live demonstrations and expert guidance were highly appreciated by both students and faculty members.
● Overall, the event was well-received and contributed positively to the students’ learning experience.

Best-Liked Part of the Event:
● The live demonstration of chocolate tempering was the most enjoyed part, as students could clearly understand the technique and see the results in real time.
● The preparation of two types of set cakes attracted great interest, especially in observing the differences in methods and presentation.
● Students particularly liked the hands-on learning approach and interaction with industry experts from Morde.
● The explanation of different types of chocolate and their uses was engaging and informative.
● The opportunity to learn directly from professionals and gain practical exposure made the session exciting and memorable for the participants. 

Conclusion: The workshop conducted by Morde for TY Bakery Specialization students was highly informative and beneficial. It provided valuable practical knowledge on chocolate tempering, types of chocolate, and the preparation of set cakes. The session successfully bridged the gap between theoretical learning and industry practices. Students gained hands-on exposure and a better understanding of bakery techniques, which will support their future careers in the field. Overall, the event was well-organized, interactive, and contributed significantly to enhancing the skills and knowledge of the participants.