REPORT ON

EXPERIENTIAL LEARNING

College of Community Science

B.Sc Food & Nutrition
Batch 2016-2020

SUBMITTED BY: NAVPREET KAUR

L-2016-HSC-32-BND

SUBMITTED TO: DR. HARPREET KAUR

DR. JASWINDER BRAR
 REPORT ON EXPERIENTIAL LEARNING
(JAN 09, 2020 – FEB 07, 2020)

TABLE OF CONTENTS:

1. Introduction to Project

2. Products Prepared

3. Execution and Management

4. Sales Record

5. Consumer and Market Preference

6. Experience and Learning

 INTRODUCTION

As we enter into the final semester of our graduation, we are expected to explore the diverse
genres of skills we contain in the field of food and nutrition. Development of new foods,
management of professional kitchen, promotion and marketing are the other areas that are yet to
be tried. Under this course of experiential learning we assume to understand, study and analyze the
same.

In order to inculcate, develop and nurture these abilities, we, during the previous month, i.e. Jan
09,2020 – Feb 07, 2020, worked together to gain experience in the management of production in
large scale.

Under our first project our class was divided into four groups, each of 11 members. All four groups
were assigned with different products and the products chosen for our project were selected based
on the seasonal demands as well as the consumer age groups and their preference.

Group Product assigned

1 a) Alsi Pinni
b) Gluten free pinni
2 a) Multigrain Pinni
b) Til Pinni
3 a) Multigrain Biscuits
4 a) Sandwich – Farm Fresh
Flamingo
b) Bread roll – Giga bites

Further on, within our groups there was division of work according to the skills one masters.

I. Under production duties were categorized into-

 Measuring
 Cooking
 Roasting
 Tray preparation and cutting
 Utensil washing and cleaning

II. Under sales and marketing, duties were rotated within the members of a group on daily
basis. Each day three students per group had to promote all the products and execute sales.
 PRODUCTS PREPARED

I. MULTIGRAIN PINNI –

 Ingredients
Ingredient Amount
1. Wheat flour 400 g
2. Bajra 400 g
3. Barley 600 g
4. Roasted channa 600 g
5. Flax seeds / Alsi 200 g
6. Powdered Jaggery / Shakkar 1.2 kg
7. Ghee 1.4 kg

 Method of Preparation
1. Take all the flours in separate kadhai , i.e. wheat flour, bajra and barley, and roast them in
ghee until their color changes to a more warmer tone and they start releasing cooked
aromas.
2. In a separate pan, roast flax seeds to the point they exhibit their typical roasted flavor and
after they have cooled off, grind them to powder.
3. In a grinder, take roasted channa without their peal and grind them to powder. (Besan can
be used as substitute also)
4. Once all the flours are roasted, mix them all in a bigger kadhai on low flame. To them add
powdered roasted channa and mix well.
5. Later add the powdered flax seeds.
6. Turn the flame off and add shakkar to the mixture.
7. Mix well all the ingredients to avoid lumps and patches.
8. Once the mixture has been efficiently mixed, transfer it into large rectangular baking trays.
9. Press the material hard and cut the pieces into dimensions of approx. 6cm* 3cm* 2cm.
10. Take the pieces out after the mixture has cooled off sufficiently to avoid breakage.

 Packaging
For packaging in paper box, line the box with butter paper to avoid it from getting greased
and for packaging in plastic box, directly transfer the product into it.

 Production

For every 1 lot –

Weight of Ingredients used 2 kg
Weight of product formed 4.250 kg
Weight per box 250 g
Total no. of boxes prepared 17
II. TIL PINNI –

 Ingredients
Ingredient Amount
1. Wheat flour 1 kg
2. Ghee 1 kg
3. Sesame seeds 500 g
4. Roasted channa 1 kg
5. Shakkar 1 kg

 Method of Preparation
1. Take ghee in a kadhai and warm it.
2. Add wheat flour to the ghee and roast the flour until it starts turning brown.
3. In an another kadhai, roast sesame seeds until their color changes slightly and start
exhibiting their typical flavor.
4. Grind the roasted channa until powdered.
5. Once the wheat flour is roasted, add powdered roasted channa to it. Mix very well.
6. Later on, add roasted sesame seeds to the mixture at low flame and mix.
7. Turn the flame off before adding shakkar to the mixture.
8. The mixture needs to be thoroughly stirred and mixed to avoid localized accumulation of
shakkar.
9. Transfer the mixture into large rectangular baking trays and press the material.
10. Cut the pieces into dimensions of approx. 6cm* 3cm* 2cm.
11. Take the pieces out after the mixture has cooled off sufficiently to avoid breakage.

 Packaging
For packaging in paper box, line the box with butter paper to avoid it from getting greased
and for packaging in plastic box, directly transfer the product into it.

 Production

For every 1 lot –

Weight of Ingredients used 1 kg
Weight of product formed 4.250 kg
Weight per box 250 g
Total no. of boxes prepared 17
 EXECUTION AND MANAGEMENT

1. All production students were to report at 9 am sharp.

2. After discussing the previous day sales and analyzing the requirement and demand of the
product, the amount of product to be made was decided.
- Usually our team prepared 1 lot each of Multigrain pinni and Til pinni in the first 2 weeks
- Later we prepared 2 lots of Multigrain pinnis which were further reduced to 1 lot till end
of our project.
- Til pinni was only prepared based on the orders received as it was less preferred to its
dry texture.

3. All the students were strictly advised to wear lab coats and hair nets to avoid any chances of
food contamination.

4. Students who washed utensils were also in charge of keeping equipment and the
preparation area clean.

5. Sales students arrived at 11 pm. They also executed packaging which included proper
measuring and handling of product as well as transporting products to the stalls, product
marketing, sales and counselling regarding the nutritional value of the product.

STALL LOCATIONS-

Monday Library
Tuesday Economics dept. / Agri roundabout
Wednesday Gate no. 1
Thursday Library
Friday Economics dept. / Agri roundabout
 SALES RECORD

Date Alsi pinni Multigrain pinni Til pinni Cookies Total sale
17/01 4 (Glutenfree) 1 6 0 Rs. 1100
20/01 2 2 2 0 Rs. 600
21/01 12 15 4 5 Rs.3350
22/01 9 11 2 8 Rs. 2600
23/01 26 2 11 11 Rs.4450
24/01 15 13 4 3 Rs. 3350
27/01 No sale (rain)
28/01 11 13 7 11 Rs. 1450
29/01 5 6 4 12 Rs. 2100
30/01 7 7 3 7 Rs. 2040
03/02 5 9 1 8 Rs.1900
04/02 7 0 4 8 Rs. 1500
06/02 14 7 7 7 Rs. 3150

Total sales by our team – Rs. 27,590

SALE TREND - JANUARY

30
26
25

20

15 15
15 13 13
12
11 11 11
10 9
7 7 7
6 6
5
5 4 4 4
3
2 2 2 2 2
1
0
0
17-Jan 20-Jan 21-Jan 22-Jan 23-Jan 24-Jan 28-Jan 29-Jan 30-Jan

ALSI MULTIGRAIN TIL

 SALE TREND - FEBUARY
16
14
14

12

10 9
8 7 7 7
6 5
4
4

2 1
0
0
3-Feb 4-Feb 6-Feb

ALSI MULTIGRAIN TIL

CONSUMER AND MARKET PREFERENCE

 According to the trends observed, it is evident that Alsi pinni was much preferred by and large
by both middle aged and young adults.
 Multigrain pinni was much more preferred than til pinni, firstly, due to being a new innovation
as well as being different from other conventional products that are made in this particular
season and, secondly, the inclusion of various flours, like of bajra and barley, made it much
more nutritious and healthier substitute to that of the conventional pinni.
 Til pinni, due to having a drier texture, had hard time retaining its shape and much more
wastage was observed when compared to the other two pinnis.
 Multigrain cookies were also were much liked by the students of the university.
 EXPERIENCE AND LEARNING

 During this project assigned to us, we learnt :

- Importance of teamwork
- Management of kitchen staff
- Functioning of a commercial kitchen
- Raw material purchasing
- Product preparation
- Product handling and packaging
- Entrepreneurship and business ideas
- Business management
- Market analysis
- Factors influencing consumer preference

‘LEARNING IS EXPERIENCE. EVERYTHING ELSE IS JUST INFORMATION’

-Albert Einstein