An orientation programme of Zaika – The Cookery Club, managed by Department of Home Science was organised on 3 September 2026 at 12:00 P.M. in Room No. 35 Patna Women’s College (Autonomous) for the newly enrolled members of the club. The programme was conducted under the guidance of Ms. Vishnu Priya, Assistant Professor, Department of Home Science and Club Coordinator, with the objective of familiarising students with the club’s vision, activities, organisational structure and future opportunities.
The session introduced students to the journey of club since its inception in 2024, reflecting its growing popularity and active student participation. The students were acquainted with the club’s core philosophy of nurturing culinary creativity while promoting nutrition, healthy food practices, cultural appreciation and sustainability.
A presentation on the club’s previous activities was also made, highlighting its diverse range of academic, culinary and creative engagements. The club has also conducted culinary demonstrations, Quiz and nutrition awareness activities.
The students were further introduced to the organisational structure of the club, including the positions of President, Vice President and Treasurer. It was explained that these leadership positions provide members with opportunities to develop responsibility, teamwork, communication and organisational skills.
The orientation also highlighted the importance of hygiene and safety during culinary activities. Members were informed about appropriate participation guidelines and the use of essential protective measures such as aprons, head covers and hand gloves during cooking competitions and practical activities.
The upcoming major activity, scheduled for 7th October, was introduced to the members providing students with an opportunity to demonstrate their culinary creativity while applying principles of nutrition and healthy food choices.
The future roadmap of Zaika- The Cooker Club was also presented, including themed cooking challenges, development of a community cookbook, collaborations with local farms and organic producers, culinary mentorship programmes, and virtual cooking and nutrition workshops. These initiatives aim to expand the club beyond conventional culinary activities and provide students with opportunities for experiential learning, innovation and community engagement.
The orientation concluded with an interaction with the newly joined members. The programme successfully provided students with an understanding of the club’s journey, activities, expectations and future prospects.
