Title Page
విజ్ఞాన శాస్త్ర సాంకేతిక పరిశోధనా సంస్థ / विज्ञान शास्त्र प्रौद्योगिकी और परिशोधन संगठन
Events
Workshop
Three-Day Training Programme on Bakery Products
Aug
11
Monday
10:00
AM
- 02:00
PM
Summary
During the three day programme students actively participated in practical sessions that covered the entire process of preparing cookies and pizzas from scratch. The training combined science art and innovation highlighting ingredient selection formulation dough preparation kneading shaping baking and final presentation. Each step was carefully demonstrated emphasizing precision hygiene and consistency which are essential for quality bakery production. Students learned to select and handle high quality ingredients such as refined flour yeast fats emulsifiers and flavoring agents to achieve the right texture and taste. They were introduced to ingredient functionality understanding how gluten sugar fats and leavening agents influence the sensory and structural properties of baked goods. A key focus was placed on dough science where students practiced proper kneading fermentation control and shaping techniques to obtain uniform and appealing products. The sessions were conducted by Mr Jay Vardan an experienced culinary trainer known for his expertise in bakery and fast food innovation. His engaging teaching style combined theoretical explanations with live demonstrations making the sessions both informative and interactive. He discussed essential scientific aspects of baking including temperature regulation moisture control and ingredient proportions. His guidance helped students understand how small variations in these factors can affect texture flavor and shelf life. Participants were encouraged to explore creativity through flavor variations toppings and fillings developing confidence to personalize recipes while maintaining balance between nutrition and sensory appeal. By the end of the workshop students could independently prepare a range of cookies and pizzas with professional finishing presentation and taste standards. A special presentation session was organized on the final day where students showcased their baked products to the Honourable Vice Chancellor faculty and peers. This segment served as a proud moment for the participants as it reflected their teamwork and creative efforts. The Vice Chancellor appreciated their work commended the department for organizing such a skill oriented initiative and motivated the students to explore the vast potential of the bakery sector. Faculty members from the Department of Food Technology played an important role in guiding and supervising the participants. They ensured all safety and hygiene standards were followed and provided constructive feedback on the products prepared. Their insights helped students refine their techniques and enhance their confidence in handling bakery operations. In addition to technical training the programme also focused on developing essential life skills. Students practiced time management coordination and multitasking as baking involves multiple simultaneous processes. They also learned problem solving techniques such as adjusting ingredient ratios and baking conditions to correct issues like uneven texture or underproofing. Working in groups encouraged team spirit communication and leadership qualities which are critical for future professional roles. The workshop also included discussions on the commercial aspects of bakery production such as product standardization cost control quality assurance packaging and marketing. These sessions inspired students to consider entrepreneurship and small scale bakery ventures. Mr Vardan shared tips on recipe scaling production planning and extending product shelf life all vital for commercial success. Overall the three day training provided a comprehensive learning experience that integrated classroom theory with industrial practice. Students gained a deeper understanding of the science and creativity involved in bakery production and many expressed interest in pursuing careers or higher studies in the bakery and fast food industries.
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About Workshop
The Department of Food Technology at Vignan’s University organized a three day hands on training programme on bakery and fast food preparation aimed at connecting theoretical learning with practical application. The objective was to equip students with fundamental and advanced baking skills along with technical competence needed in the food industry.

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Venue
N Block - Food Incubation Lab
Dept.of Food Technology
Contact Us
Vignan's Foundation for Science, Technology and Research
(Deemed to be University), Vadlamudi, Guntur-522213
info@vignan.ac.in
0863-2344700 / 701
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