In celebration of the United Nations’ World Pulses Day, the College of Tourism & Hotel Management (COTHM) hosted a vibrant and educational event that brought culinary creativity and sustainability to the forefront
Organized by COTHM’s Culinary Arts Department, the event aimed to raise awareness about the importance of pulses—such as lentils, beans, peas, and chickpeas—in achieving global nutrition and food security goals. The day’s highlight was the student culinary competition titled “Cooking with Pulses”, which drew participation from more than 40 aspiring chefs.
Students were challenged to design and prepare innovative pulse-based dishes that balanced flavor, nutrition, and presentation. The competition centered around the theme of Sustainable & Healthy Pulse-Based Cuisine, encouraging participants to reimagine traditional ingredients in modern, health-conscious ways.
Entries were judged based on:
- Creativity and innovation in recipe design
- Nutritional balance and thoughtful use of pulses
- Flavor and taste
- Presentation and plating
The event not only showcased the talents of COTHM’s culinary students but also served as a platform for promoting sustainable eating habits and the culinary potential of pulses as plant-based superfoods.
COTHM continues to align its educational and extracurricular initiatives with global movements, reinforcing its role as a leader in hospitality and culinary education in Pakistan.
