School of Hotel Management & Catering Technology

The Bakery & Confectionery Lab is a practical training space where students develop essential baking and pastry skills. The Cake Icing and Dough Sheet Making segment focuses on the art and technique of preparing visually appealing cakes and pastries. Students learn how to create different types of cake icings, such as butter cream, fondant, and royal icing, along with decorative techniques to enhance the appearance of cakes for special events.

They also practice making dough sheets, which are the base for many bakery products like croissants, Danish pastries, and puff pastries. In this lab, students explore the principles of baking, kneading, dough preparation, and the science behind the fermentation process. By the end of the training, students are expected to master both the creative and technical aspects of bakery and confectionery work, ensuring that products are not only delicious but also visually stunning.