Panaji, Sep 22: The Verna-based Kamaxi College of Culinary Arts hosted a Modak-Making Competition around the festive occasion of Ganesh Chaturthi, bringing together students from the first, second and third years of its Degree in Culinary Management programme for a celebration of creativity, technique and culinary craftsmanship.
The competition gave students an opportunity to put their culinary knowledge and practical skills into action as they prepared and presented their own interpretations of the traditional modak, with a focus on technique, presentation and flavour.
Students from all three years participated in the competition, with the third-year students emerging as winners.
The entries were judged by Olivier Pallut, Head Chef of KCCA, and Parixit Pai Fondekar, Founder of Kamaxi Group, based on taste, presentation, creativity, texture and overall execution. The judging also gave students an opportunity to receive feedback from experienced culinary professionals and understand how their work is assessed against professional standards.
The Degree in Culinary Management at KCCA is a four-year honours/three-year degree programme designed to prepare students for dynamic careers across hospitality, tourism and culinary management. Practical activities and competitions form an important part of the learning experience, allowing students to apply classroom learning in creative and competitive settings.
The Modak-Making Competition also brought students from different years together, giving them an opportunity to learn from one another while exploring a traditional Indian sweet through a culinary lens.
The competition highlighted the students’ growing confidence, technical skills and creativity as they continue to develop their culinary expertise through hands-on learning at KCCA.