Nourishing Body, Mind, And Tradition: Department of Community Science, IIMT University’s Unique Take On Summer Coolers
When the sun starts to sizzle above Meerut’s bustling campus, IIMT University’s Department of Community Science and School of Hotel Management, Catering & Tourism burst into refreshing action. This year’s Student Training Programme (STP) was more than just a summer event—it became a celebration of India’s vibrant beverage heritage, healthy living, teamwork, and budding hospitality talent.
Let me take you on a journey through this special event, where lemons were squeezed not just for flavour but for learning, and mangoes were more than fruit—they were the seeds for new ideas and friendships.
Setting the Scene: Summer, Students & Something Special
As I enter the spacious food production lab, there’s an undeniable buzz in the air. You don’t just hear laughter—you hear blenders whirring, juice tumbling into glasses, and the delightful clink of ice cubes. Rows of students in crisp aprons gather around stainless steel tables, ready to turn familiar fruits into wellness-packed, Instagram-worthy coolers.
The goal? To master not only recipes, but the science, culture, and creativity that turns a drink into an experience.
Why Refreshing Summer Coolers?
- Beating the heat with health: Summer is tough on the body, and dehydration is a real risk. Our STP put a spotlight on drinks that cool down, hydrate, and nourish from the inside out.
- Preserving food wisdom: Mango punch, tangy lemonade, and sweet rose sharbat aren’t passing trends. They’re part of India’s living culinary DNA.
- Fostering new skills: Each recipe was a hands-on classroom, blending science with artistry and teamwork.
Three Signature Coolers, Countless Lessons
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Lemonade: The Zest for Life
Nothing says summer like a glass of chilled lemonade, but here, students squeezed more than lemons—they tapped into nutritional facts, balanced tart with sweet, and even swapped refined sugars with local honey and jaggery. Sprigs of mint and basil made each glass unique, and the pride in those shimmering lemony drinks was palpable.
Learning highlight: Vitamin C, immunity-boosting tips, and how to rim a glass like a pro.
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Mango Punch: Sunshine in a Glass
As the nation’s favourite fruit, mango became a playground for creativity. Teams experimented with coconut water, a dash of yogurt, or a sprinkle of cardamom. Some adventurous souls even stirred in chia seeds for a “superfood” twist. Every sip told a tale of tradition meeting tomorrow.
Learning highlight: Avoiding fruit waste, making purees, and balancing flavors for all taste buds.
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Rose Sharbat: A Touch of Tradition
Rose petals wafted a heady fragrance across the workspace. Making rose syrup from scratch, students became artisans, blending petal essence, a hint of lemon, and just enough sweetness to refresh without overpowering. The result? A pink-tinted elixir with antioxidant powers and roots in ancient Indian kitchens.
Learning highlight: Food chemistry, edible garnishing, and the cultural magic of rose-flavoured memories.
Not Just Drinks: A Lesson in Life and Leadership
What sets the STP apart isn’t just the recipes—it’s the spirit. Students rotated roles, practiced safe kitchen habits, and critiqued each other’s creations in a supportive, lively environment. This is where budding nutritionists, future hotel managers, and chefs in training learned the value of listening, experimenting, and leading.
As a guest, I watched shy first-years beam with pride when their mango punch got a thumbs up from faculty. Senior students coached juniors, sharing memories of their own kitchen blunders (who knew you could add too much mint?!).
A Taste of the Future: Linking Learning and Careers
This training isn’t an isolated event; it flowed naturally into the curriculum of IIMT University’s top hospitality and nutrition programs. If you’re looking to study in one of the best hotel management colleges in India or the hotel management colleges in Delhi NCR, experiences like these set IIMT apart.
Students from programs such as:
- B.Sc. Foods & Nutrition
- B.Sc. Food Science, Nutrition & Dietetics
- M.Sc. Food Science, Nutrition and Dietetics
- M.Sc. Food and Nutrition
…all brought classroom knowledge to life in the lab—diving deep into food science, and emerging as real ambassadors of healthy change.
Whether you dream of running a five-star kitchen, advising on public health, or innovating for India’s growing food industry, learning by doing makes the difference. And IIMT, also counted among the top 10 private hotel management colleges in India, embeds such practical, joyful training in every step.
Snapshots and Smiles
If only I could show you the joyful chaos—rows of lemon halves, sticky hands, mangoes being lovingly peeled, and faces lit up as coolers were poured. Students posed with trays of drinks, backgrounds studded with edible flowers and fragrant mint. Glasses glistened under the lab’s lights, each one a little work of art.
Imagine:
- Students squeezing lemons in unison, giggling as they compete for “zestiest drink.”
- A cluster of friends clustering around a blender: “More mango!” “A bit of jaggery!” “Stir, stir, stir!”
- Teachers’ sampling, smiling, offering a tip or a high-five.
Beyond the Glass: Key Takeaways
This event wasn’t just about “making something to drink.” Students walked away with:
- A deeper respect for food traditions and their health benefits.
- Practical skills—presentation, safe food practices, and teamwork.
- Confidence to innovate and advocate for healthy habits in their communities.
And, judging by the lively tasting event at the end—where students explained their choices, swapped serving ideas, and shared nutrition tips—they gained a real appetite for building brighter, healthier futures.
Try It at Home!
Lemonade: Squeeze fresh lemons, add honey or jaggery, throw in chopped mint, and top with a pinch of black salt for that North Indian flair.
Mango Punch:
- Puree ripe mangoes, blend with coconut water, a hint of cardamom, and stir through soaked chia for a healthful twist.
Rose Sharbat:
- Mix homemade rose syrup with chilled water, a little lemon, and garnish with fresh edible petals for a touch of festivity.
Make each your own—summer is a canvas, and every cooler is a brushstroke.
In Their Words: Faculty Reflections
One Faculty Member summed it up well:
“Our students are learning to nourish others—and themselves. Today, it’s a glass of sharbat. Tomorrow, it’s a career making the nation healthier.”
Final Sip: Cheers to Learning and Living Well
If you ever wondered about the heart of hospitality education in India, it’s much more than textbooks and tests. It’s shared effort, laughter, heritage, and the simple pleasure of creating something good for others.
From cooling drinks to connections that go beyond the classroom, this STP proved the best lessons aren’t always found in books—they’re found in shared kitchens, among friends who are thirsty to learn, and in every glass that brings a smile.
Here’s to IIMT University, and to all those who believe healthy can be delightful, beautiful, and rooted in tradition. Cheers to many more summers—and leaders—well nourished!
All stories, images, and recipes are based on true experiences during IIMT University’s STP 2024 and celebrate both tradition and transformation in the world of food science and hospitality education. This blog is original and written personally for this occasion.
Written By: ARUSHI
Department of Home Science/Community Science, SOHMCT