The Discipline of Hospitality & Tourism Management at Assam down town University successfully hosted an engaging Workshop on Bakery & Confectionery, featuring the culinary expertise of #Chef Saddik Pervez Islam. The event brought together aspiring hospitality students to learn and experience the art of baking and confectionery.

Chef Saddik Pervez Islam, renowned for his exceptional talent, prepared a variety of bakery products like Vanilla Pullme, Red Velvet Cookies ,Lotus Drama and Matilda Cake etc. during the workshop, showcasing professional techniques and innovative designs. The live demonstrations provided students with valuable insights into modern bakery trends and industry expectations.

The event was honoured by the presence of Dr. Dr. Seema Sharma, Dean of the Faculty of Commerce & Management, who formally felicitated Chef Saddik for his invaluable contribution to the workshop. In her address, Dr. Sharma emphasized the importance of practical exposure in building successful careers in hospitality and commended Chef Saddik’s dedication to inspiring the next generation of culinary professionals.

The event began with a briefing by Dr. Dr.Bhola Chourasia, Head of the Department of Hospitality & Tourism Management, who outlined the objectives and significance of the workshop. He emphasized how such hands-on learning opportunities help bridge the gap between theoretical knowledge and practical application, equipping students with the skills and confidence needed to excel in the hospitality industry.

This workshop is a testament to Assam down town University's commitment to providing hands-on learning opportunities and bridging the gap between academic knowledge and industry practices.

The event concluded with an interactive session where students enthusiastically engaged with Chef Saddik, discussing techniques, challenges, and future prospects in the field of bakery and confectionery.
The workshop not only enhanced the students' skills but also left a lasting impression, inspiring them to pursue excellence in their culinary journeys.