In the first week of February, the Culinary facility department organised co-curricular activities for the students of Class 6. The students had  hands-on practice on basic baking and dessert making. The learning outcome that the students benefitted from are Creaming, folding, baking. They also had basic understanding of some leavening agents, the art of making short bread, cupcakes, serradura and above all had the opportunity to  learn to pipe and decorate cupcakes.