TGOUN conducts cooking workshop

Dimapur, October 28 (MExN): The department of Hotel management under The Global Open University, Nagaland (TGOUN) conducted a three day cooking workshop from October 24 to 26 inviting the Dimapur Ao Baptist Arogo (DABA), Sumi Baptist Church, Diphupar and Chang Baptist Church Dimapur.  

Alemjungla (Faculty-in-Charge), Department of Hotel Management informed that this workshop was initiated to create awareness andeducate the public about the hotel (hospitality) Industry. “Our Naga society is not well aware of the hotel management courses and the opportunities that avail in the hotel industry,” she said.  

TGOUN, Public Relations Officer, Nchum Ovung in a press release stated that as part of the CSR (Corporate Social responsibility), the department organized the cooking workshop by inviting few churches for the event.  

Chef Bendang Imsong, Faculty member (Department of Hotel Management), stressed on the role that as a faculty in the department, “It is important to share the knowledge in the society.” He added, “As part of the CSR, the department took this initiative to organize this workshop.”  

The focus on the workshop was to create awareness on healthy and modern way of cooking. Various techniques and style of cooking were taught to improve their culinary skills.  

Chef Ajit Wahlang, Faculty Member (Department of Hotel Management), emphasized on the importance of food safety and hygiene practices in the kitchen. “Proper hygiene is very important when it comes to food preparation. If we are not careful, it can result in food poisoning and cause various other diseases”. He also added that, “one has to be creative with the leftover food.New dishes can be made from the leftovers”.  

The workshop covered on how to clean and store the ingredients while preparing various food items with right temperature and timing. The participants were also informed on different methods of food processing and cooking.  

The event took place in the department where the participants had a fun filled hands-on experience with our chefs.Further the department is planning to conduct such workshops by inviting more organizations or group in the days to come.  



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