Jalandhar, December 5
CT Institute of Hospitality Management (CTIHM), Shahpur Campus, celebrated the traditional cake mixing ceremony with great enthusiasm and festive spirit. The institute follows this age-old culinary tradition every year to give students hands-on exposure to classical bakery practices that are an integral part of the global hospitality industry. The ceremony not only marks the onset of the Christmas season but also reflects CTIHM’s commitment to preserving culinary heritage while training students in authentic, industry-relevant techniques.
As part of the ceremony, students, along with faculty members, prepared the special Christmas cake mix combining almonds, cashews, walnuts, candied ginger, prunes, raisins, tutti-frutti, and glazed cherries. These ingredients were blended and soaked in wine, brandy, and rum for a fortnight. The rich mixture will later be used to bake traditional Christmas plum cakes, symbolising the joy and warmth associated with the birth of Lord Jesus Christ. The décor and ambience reflected a vibrant Christmas theme, adding to the festive cheer.
The ceremony—an annual ritual at CTIHM—marks the beginning of Christmas cake preparations ahead of Christmas. Divoy Chhabra, Principal, CTIHM, addressed the students, highlighting the significance of the cake mixing tradition and its relevance in the hospitality sector. He emphasized how such hands-on activities help students become industry-ready professionals.
On this occasion, Dr. Manbir Singh, Managing Director, and Tanika Channi, Joint Managing Director, CT Group, motivated the students to continue nurturing their talents by participating in such interactive and skill-enhancing events. He encouraged them to keep strengthening their expertise to become future leaders in the hotel industry.
Adding his thoughts, Dr Manbir Singh shared, “Cake mixing is more than a festive ritual—it is a celebration of teamwork, creativity, and craftsmanship. CTIHM has always focused on blending tradition with innovation, and ceremonies like these help students learn the importance of precision, patience, and passion in professional hospitality. I am proud to see our students embracing such experiences with dedication and joy.”
