Media Release

Mangaluru, Jul 18: The department of Hospitality Science, Yenepoya Institute of Arts, Science, Commerce & Management (YIASCM), Balmatta campus, successfully organised “Choco Champ – Little Hands, Sweet Creations,” a hands-on chocolate and baking workshop for school children as part of the World Chocolate Day celebrations at the Bakery and Confectionery Laboratory, YIASCM, Balmatta campus.

The Workshop was conducted with the aim of introducing young learners to the fascinating world of baking, chocolate artistry, and culinary creativity through an engaging experiential learning experience. A total of 40 students from four reputed schools in Mangaluru enthusiastically participated in the programme.

The participating institutions included Nazareth School, Balmatta; Lourdes Central School, Bejai; Sacred Hearts Higher Primary School, Kulshekar; and St Raymond’s English Medium School, Vamanjoor.

During the interactive workshop, participants received practical training in preparing a variety of chocolate-based delicacies, including chocolate brownies, chocolate chip cookies, chocolate cupcakes with chocolate frosting, and dark chocolate cold coffee. Guided by faculty members and student volunteers, the children actively engaged in every stage of the preparation process, from mixing and baking to decorating and frosting, thereby gaining valuable hands-on exposure to the fundamentals of baking and food preparation.

Adding to the excitement of the celebration, each participant was presented with an assortment of handcrafted chocolates specially prepared by the students of BSc hospitality management and BSc culinary arts. This initiative not only added sweetness to the occasion but also showcased the creativity, technical expertise, and mentoring abilities of the Hospitality Sciences students.

The programme concluded with a valedictory ceremony, during which certificates were distributed to all participants by Dr Jeevan Raj, principal, YIASCM, in the presence of Dr Prajwal N D (PT), chief guest.

Tokens of appreciation were also presented to the principals and coordinators of the participating schools in recognition of their valuable support and cooperation in making the event a success.

The event was organised under the leadership of Mervin Jaison Vas, head of the department of Hospitality Sciences, and was convened by Vinyas B and Joywan V D’Souza, with the dedicated support of teaching and non-teaching staff members, along with enthusiastic student volunteers.

Speaking on the occasion, the principal emphasised that the workshop served as more than just a World Chocolate Day celebration. It provided a platform for children to develop creativity, teamwork, confidence, and practical culinary skills while fostering an early appreciation for the hospitality and culinary professions.

The initiative also reflected YIASCM’s continued commitment to experiential learning, community engagement, and nurturing young talent through innovative educational programmes.

The workshop concluded on a high note, leaving participants with new skills, memorable experiences, and a greater interest in baking and chocolate making. The smiles and enthusiasm displayed by the young learners made the event a truly meaningful and successful celebration of World Chocolate Day.