Mangaluru: The Department of Hospitality Science at the Yenepoya Institute of Arts, Science, Commerce & Management (YIASCM), Balmatta Campus, celebrated World Chocolate Day by organising “CHOCO CHAMP – Little Hands, Sweet Creations,” a hands-on chocolate and baking workshop for schoolchildren.
Held at the institution’s Bakery and Confectionery Laboratory, the workshop introduced young learners to the fundamentals of baking, chocolate making, and culinary creativity through an engaging experiential learning programme.
Forty students participate in interactive workshop
The workshop witnessed enthusiastic participation from 40 students representing four schools in Mangaluru:
- Nazareth School, Balmatta
- Lourdes Central School, Bejai
- Sacred Hearts Higher Primary School, Kulshekar
- St. Raymond’s English Medium School, Vamanjoor
Participants received practical training in preparing a range of chocolate-based delicacies, including Chocolate Brownies, Chocolate Chip Cookies, Chocolate Cupcakes with Chocolate Frosting, and Dark Chocolate Cold Coffee.
Under the guidance of faculty members and student volunteers, the children actively participated in every stage of the process—from mixing ingredients and baking to decorating and frosting—gaining valuable hands-on experience in culinary arts.
Hospitality students showcase culinary skills
Adding to the celebrations, every participant received an assortment of handcrafted chocolates specially prepared by students of the B.Sc. Hospitality Management and B.Sc. Culinary Arts programmes.
The initiative not only made the event memorable for the children but also provided Hospitality Sciences students with an opportunity to demonstrate their creativity, technical expertise, and mentoring skills.
Certificates distributed at valedictory programme
The workshop concluded with a valedictory ceremony during which participation certificates were distributed by Dr. Jeevan Raj, Principal of YIASCM, in the presence of Dr. Prajwal N. D. (PT), the chief guest.
Tokens of appreciation were also presented to the principals and coordinators of the participating schools in recognition of their support in making the programme a success.
The event was organised under the leadership of Mr. Mervin Jaison Vas, Head of the Department of Hospitality Science, and coordinated by Mr. Vinyas B. and Mr. Joywan V. D’Souza, with the support of teaching and non-teaching staff members and student volunteers.
Encouraging creativity through experiential learning
Speaking on the occasion, the Principal said the workshop was more than a celebration of World Chocolate Day, as it provided children with an opportunity to develop creativity, teamwork, confidence, and practical culinary skills while introducing them to careers in hospitality and culinary arts.
The programme reflected YIASCM’s continued commitment to experiential learning, community engagement, and nurturing young talent through innovative educational initiatives.
The workshop concluded on a cheerful note, with participants leaving the campus equipped with new baking skills, memorable experiences, and a greater appreciation for the art of chocolate making.
