WRITINGS FOR CULINARY
沙巴体育: On January 17, 2017 the Department of Culinary Arts, WGSHA, 沙巴体育 has organized the lecture under the guidance of Principal Prof. Parvadhavardhini G on “Writing for Culinary“ by Mrs. Kavitha Nagasampige, renowned speaker and Assistant Professor (Senior Scale) School of Communication 沙巴体育 Academy of Higher Education, former journalist in Deccan Herald & Vijaya Times.
January 17, 2017
The Vice Principal Chef. K Thiru. Mr. Valsaraj, Chef. Vasanthan and faculty coordinator of the guest talk Mr. Raghavendra, students of PG Diploma in Culinary Arts and internship students of MSc HTM were present.
Mrs. Kavitha has enlightened the students about the emerging trends in culinary writing, such as food journalism, food blogging, writing for press/media and food reviews.
These days “Rising consciousness about healthy lifestyle among the people has given a boost to this aspect of wring. She has focused on the discussion including how the food writing is evolved, need for writing, guidelines to keep in mind while doing culinary writing, ethical writing and attracting readers by adding colors and catchy substance to the work.
At the end of session, students have felicited Mrs. Kavitha for encouraging the minds to drive through the new paths in culinary world. The session has ended on the positive note and enlightened the students of DOCA.
Students in action
Report prepared by : Smita Mayekar, Ashmita Mukherjee
Photography : Harshith Poojary
EMCEE : Prathik Kumar
Welcome note : Nivedita Chengappa
Introducing the guest : Monil Kheecha
Thank you note & Recap : Divya Kamdar, Taran Nagpal, Devendra Saini
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