The Department of Hospitality Science, Milagres College, in association with the Internal Quality Assurance Cell (IQAC), organised an Italian Cuisine Workshop titled “Pasta & Beyond: An Italian Culinary Masterclass” on 1 October 2026 at the Training Restaurant. The workshop was an experiential, skill-oriented initiative that gave students practical exposure to Italian cuisine, fresh pasta preparation, classical pasta sauces, and professional culinary techniques.
Approximately 100 participants, including students and faculty members of Milagres College and participants from invited colleges, attended the programme. Students from different institutions participated, promoting academic interaction, knowledge sharing, and exposure to diverse learning experiences.
The resource person for the workshop was Chef Neil Rohan Fernandies, Demi Chef de Partie, Jumeirah Marsa Al Arab, Dubai, and an alumnus of the Department of Hospitality Science, Milagres College. With more than three years of professional experience, Chef Neil has developed expertise in Italian cuisine, pasta and hot starters. He began his career as a Commis Chef at Ristorante Loren and progressed through professional roles through his dedication and culinary skills. His current international experience provided students with valuable insights into professional kitchen operations and global hospitality standards.
The workshop commenced with an introduction to Italian cuisine, regional food cultures and the philosophy of using quality ingredients with simplicity. Participants were introduced to essential Italian ingredients, different types and shapes of pasta, fresh and dried pasta, egg and eggless pasta, pasta-to-sauce pairing and the concept of al dente cooking.
A major component of the workshop was the live demonstration of fresh pasta making. The resource person demonstrated the preparation of fresh pasta dough, including mixing, kneading, resting, rolling and shaping. Participants were introduced to the preparation of Tagliatelle, Pappardelle and Ravioli, with special emphasis on ravioli filling, sealing and shaping techniques.
The workshop also covered the preparation of three classical pasta sauces: Classic Tomato Sauce, Cacio e Pepe and Pesto Genovese. Participants learned about ingredient selection, preparation methods and appropriate sauce application. Professional pasta-finishing techniques were also demonstrated, including correct cooking time, salting of pasta water, testing for al dente, reserving pasta water and finishing pasta in the sauce. The importance of emulsification using pasta water was explained as an essential professional technique.
The workshop provided participants with valuable industry–academia interaction and enhanced their practical culinary knowledge, confidence and professional awareness. Students gained exposure to international culinary practices and career opportunities in specialised food production.
The programme contributed to experiential learning, skill development, industry exposure and quality enhancement in hospitality education, aligning with the objectives of IQAC.
The Department of Hospitality Science sincerely acknowledges the support of the Management, Principal, IQAC, resource person, faculty members, participating institutions and students for their contribution to the successful conduct of the workshop