Various bakery products were on display at a three-day exhibition organised at Jenney’s Academy of Hotel Management in coordination with the Tamil Nadu Bakers’ Federation, here this week.
Various products made of wheat and prepared by the students of the academy were on display. The products not only testified to the skills of the students but also highlighted the importance of bakery as an art and its scope as an industry. Fancy bakery included a wide range of dishes made in the models of bird’s nest, flower basket, photo frames, igloo house, bullock cart and agricultural farm. The 18 annual exhibition aimed at sensitising visitors, particularly school students, to the nuances of making bakery products, said M. Pon Ilango, Director (Technical) of the Academy. The exhibition also highlighted the importance of environmental protection. A hillock model with the slogan ‘go green’ went down well with the visitors. The model was made using icing sugar and depicted birds and trees.
Students of the State Institute of Hotel Management and Catering Technology, Thuvakudi, also displayed their creations while the Tiruchi District Bakery Owners Association had designed a model of Rockfort.
After having a glimpse of the bakery products, visitors were taken to the bakery unit where the process of making bread was demonstrated. “Most visitors are not aware how a bread is made, and hence the practical session,” explains Mr. Pon Ilango. It was followed by a lecture session on the importance of wheat products. R. Vaithilingam, president of Tiruchi Bakers Association, in his inaugural address, said that bakery industry provided ample opportunities for entrepreneurs.
Valediction
Special sessions marking the valediction provided adequate opportunity for students and visitors to understand the nuance of making bakery products using innovative techniques.
S. Bhanumathi, a faculty of the academy, explained the importance of bakery as a science and its prospects in the present-day context. Chef Jayakumar from French Loaf, Chennai, spoke on preparing desserts. Chef Azhagar of the Academy said that bakery products could be made not only with wheat but also with minor millets such as ragi. He demonstrated the process of making cup cake, much to the delight of the visitors.
