Kamaxi College participates in Carmel Beats 2026 through MoU with FIERCE Kitchens

ACTIVITY REPORT

Objective(s) of the Activity:

• To strengthen institutional collaboration through the effective implementation of the MoU and provide students and chefs of Kamaxi College with a platform to facilitate industry-oriented learning in real-time food preparation, service, and customer interaction.
• To enhance culinary, operational, and entrepreneurial skills in a commercial food service environment.

Activity Overview:

FIERCE Kitchens is the only Culinary Incubation Center in India, with its office located at Kamaxi College, Verna. Through the Memorandum of Understanding between FIERCE Kitchens and the PG Department of Food Technology, students of Kamaxi College were provided opportunities to showcase and enhance their culinary skills.

The event Carmel Beats was organized on 28 January 2026 by Carmel College. Dr. Maria Cordeiro, faculty member of the PG Department of Food Technology, invited Kamaxi College to participate in the event by setting up a food stall. Students and chefs from Kamaxi College were actively engaged, intending to provide experiential, industry-oriented learning opportunities. Through this program, participants gained hands-on exposure to menu planning, food preparation, hygiene and safety practices, customer service, and stall management in a real-time commercial setting. The collaboration facilitated practical skill development, professional interaction, and an understanding of the operational and entrepreneurial aspects of the food service industry, thereby enhancing students’ readiness for professional practice.

Outcomes of the Activity:

1. Participants demonstrated the ability to apply culinary and food production skills in a real-time commercial food service environment.
2. Participants gained practical experience in menu planning, food preparation, hygiene and food safety practices, and stall operations.
3. Participants developed customer interaction, teamwork, and communication skills through direct engagement with the public.
4. The event enhanced the understanding of entrepreneurial and operational aspects of the food service industry.
5. The collaboration strengthened industry–academia linkage and supported experiential, industry-oriented learning, contributing to professional readiness.