The Department of Hospitality Management at Quantum University successfully organized an interactive Chef Session on “International Breads” under the Baking and Pastry Arts specialization. The session was conducted by renowned culinary expert Chef Hemant Kala and aimed to provide students with both theoretical knowledge and practical exposure to global bread-making techniques and professional bakery operations.

The session began with an introduction to the history and cultural significance of bread across different countries. Chef Hemant Kala explained the science of bread making, including the role of ingredients such as flour, yeast, water, sugar, salt, fats, milk, and eggs in developing texture, flavor, structure, and quality. Participants also learned about fermentation, gluten development, dough hydration, and temperature control, which are essential aspects of artisan bread production.

During the practical demonstration, students were trained in various bread-making processes including ingredient scaling, dough mixing, kneading, fermentation, shaping, proofing, scoring, and baking. Different international breads such as Baguette, Ciabatta, Focaccia, Brioche, Pita, Pretzel, Soft Rolls, and Hard Rolls were prepared and demonstrated. Chef Kala highlighted the unique characteristics, baking methods, and cultural backgrounds of each bread variety, providing students with valuable hands-on learning experience.

The session also emphasized professional bakery standards related to hygiene, sanitation, food safety, storage practices, and safe handling of bakery equipment and ovens. Participants were introduced to troubleshooting techniques for common bread-making issues such as poor rise, dense texture, over-proofing, and crust defects. The training further enhanced students’ creativity, presentation skills, teamwork, time management, and technical competency in bakery and pastry arts.

The session proved highly informative and beneficial for aspiring culinary and hospitality professionals. By the end of the training, students gained practical expertise in international bread production and developed a deeper understanding of global bakery traditions and professional baking standards. The event concluded successfully with active participation and appreciation from students and faculty members for the enriching learning experience.