SHAPPADU MELA -Food Festival organized by ED Club in association with all departments, TKMMC

The Entrepreneurship Development Club of T.K.M.M. College, in collaboration with all academic departments, successfully organized a food fest titled ‘Shaappadu Mela’ on 28th May 2025 at the college auditorium.The event commenced with an inaugural function held at 11:00 AM in the college auditorium. The fest was officially inaugurated by Mrs. Hemambika S., Food and Safety Officer, Haripad Circle. The symbolic first sale at each food stall, set up by the various departments, was conducted by Dr. Rajeev P. R., Principal, along with Mrs. Nisha T. V., E.D. Club Convenor (Assistant Professor of Commerce), and Mrs. Savitha E. V. (Assistant Professor of Chemistry), Club Member.A key highlight of the event was the Food Safety Awareness Session led by the chief guest,which provided valuable insights to the student participants on hygienic food preparation and consumer safety standards. 

The students took a leading role in the entire programme. Under the guidance of the faculty, student leaders and volunteers from each department coordinated the planning, preparation, and presentation of a variety of traditional and innovative food items. Their enthusiastic participation and entrepreneurial spirit were clearly evident in the creativity of the food stalls and the professionalism in their approach.

The involvement of faculty members and non-teaching staff was equally commendable. Their support in managing logistics, ensuring discipline, and facilitating smooth conduct contributed greatly to the overall success of the fest. Cultural programmes, including traditional dance performances by students, added colour and vibrancy to the event, making it not just a culinary experience but also a celebration of talent and teamwork. The fest thus emerged as a holistic platform for experiential learning, integrating entrepreneurship, collaboration, creativity, and cultural expression. It provided students with a valuable opportunity to develop practical skills in food business management and public interaction.