The Department organized a Cake Baking Program on 22/09/2025 as part of the cereals practical session. The event provided an opportunity for students to apply their theoretical knowledge of cereal-based ingredients in real-life baking techniques.
During the session, students explored the functionality of various flours, leavening agents, and other cereal-derived components in cake preparation. The hands-on activity not only deepened their understanding of the science behind baking but also encouraged creativity, innovation, and teamwork.
The program concluded with the presentation of a variety of delicious, well-crafted cakes, reflecting both the technical skills and artistic flair of the participants.