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23 Dec, 2025

CT University Hosts Two-Day Workshop on Fruit Carving and Culinary Presentation

School: School of Hotel Management and Airlines Tourism

The School of Hotel Management, Airlines and Tourism at CT University successfully organized a two-day workshop on Fruit Carving and Presentation, aimed at enhancing students’ practical skills and artistic understanding of food aesthetics—an essential component of the hospitality and tourism industry.

The workshop was conducted by renowned carving expert Chef Javaid Ahmad Malik, widely acclaimed for his exceptional creativity and mastery in culinary art and food presentation. During the sessions, Chef Javaid delivered in-depth demonstrations on advanced fruit carving techniques, innovative presentation styles, and the effective use of professional tools to create visually striking displays suitable for hotels, banquets, and high-end catering services.

The workshop witnessed enthusiastic participation from students, who actively engaged in interactive demonstrations and hands-on practice sessions. These activities enabled participants to develop precision, creativity, and confidence in fruit carving as a specialized culinary skill.

Appreciating the creativity showcased during the workshop, Pro Chancellor Dr. Manbir Singh remarked, “The way Chef Javaid carved my image on a watermelon reflects not just artistic excellence but also the limitless possibilities of creativity in culinary arts. Such workshops truly inspire students to think beyond conventional boundaries.”

Sharing his views on the initiative, Dr. Ashish Raina, Head of the School of Hotel Management, Airlines and Tourism, stated, “Workshops like these provide our students with valuable exposure to industry practices. Experiential learning through hands-on training bridges the gap between theory and professional application, preparing students for real-world challenges in the hospitality sector.”

The School of Hotel Management, Airlines and Tourism reaffirmed its commitment to offering industry-oriented training and experiential learning opportunities that nurture creativity, technical competence, and professional excellence among students.

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