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HOTELIER
NEWSLETTER
SCHOOL OF HOSPITALITY AND TOURISM
TAYLOR’S COLLEGE SCHOOL OF HOSPITALITY AND TOURISM
volume 3
Cooking to Victory
The talented duo of Tiong Jia Hui, 17, and Wu Shin Yin, 17,
from SMK Damansara Utama cooked their way to first place in
the first ever Taylor’s Culinary Challenge 2008.
(continue to page 2)
s 2008
PP9896/02/2009 (020982)
Cover Story
Team Angel 1’s first dish, Grilled Chicken with
Baked Potato
(continued from cover)
Jia Hui and Shin Yin (Team Angel 1)
won RM500 cash prize, medals,
certificates and an International
Certification in Patisserie course worth
RM3,100. They also received RM1,000
and a challenge trophy for their school.
The top six teams with TCHT staff
a Certificate in Cake Decorating course
worth RM850 and RM300 for the
school.
Chef Federico commented: “Overall,
the participants performed well and I
was pleasantly surprised at the quality
of food produced by these teenagers. I
encourage them to continue pursuing
their interest in this field.”
“We’re very happy as we tried our best
to win. We complement each other’s
strengths as I’m good at food
presentation, while my partner is skillful
in cooking,” said Jia Hui.
Second place went to Team White
Merlot from SMJK Katholik, which took
home RM300 cash prize, medals,
certificates, a Certificate in Cake
Decorating course worth RM850 and
RM500 for the school. Finishing in third
place was Team Samad A from SMK Sultan
Abdul Samad, PJ. The prizes were
RM100 cash prize, medals, certificates,
The participating schools were SMJK
Katholik, SMJK Kwang Hua (Klang),
SMK Bandar Utama 4, SMK Damansara
Jaya, SMK Damansara Utama, SMK
Subang Jaya, SMK Sultan Abdul Samad,
SMK USJ 8 and SMK USJ 12.
The White Merlot Team made up of Tan Der
Ching (left) and Wong Choon Lim (right) from
SMJK Katholik, PJ, in action
Organised recently by Taylor’s College,
School of Hospitality & Tourism (TCHT),
the culinary challenge saw 29 teams
from nine secondary schools around
the Klang Valley battle for the
championship. Only the top six teams
made it into the final round of
competition.
For the challenge, contestants were
required to prepare a main course for
four persons within the time limit of 90
minutes. The dish had to be complete
with a portion of starch and vegetables
as well as include the surprise
ingredient given to them, which was
chicken in the first round of competition
and fish in the final round.
2
Jia Hui shows her talent for food
presentation
The illustrious panel of judges included
Chef
Federico
Michieletto, Vice
President of Chef Association of
Malaysia (CAM), Chef Chong Wei Tzeh,
Chef Frederic Cerchi, Chef Rex Lee,
Chef Patrick Siau and Chef Vincent Tan
from TCHT.
Contestants were judged on the
following criteria: presentation and
showmanship, taste, use of ingredients,
hygiene and cleanliness and their ability
to work within the imposed time limit.
Taste test by (from l-r) Chef Federico, Chef Rex
and Chef Chong
Contestants enjoy a pastry demonstration after the
first round of competition
Collaborations
The Celestial Dragon
The outstanding chefs (from l-r) Chef Wong, Chef Patrick,
Chef Norizzan, Chef Bala and Chef Zulkifly
Culinary arts students keep busy in the kitchen
Taylor’s Talents Shine at Swiss-Garden Hotel
Twenty culinary arts and hospitality
management students from TCHT
became full-time workers for a night
when they assisted in managing a
special dinner service at the Flavours
Restaurant in Swiss-Garden Hotel
Kuala Lumpur.
Roasted Lamb
The hands-on opportunity was made
possible for the students thanks to a
one-of-a-kind collaboration between
Swiss-Garden Hotel and TCHT in
running a joint food promotion themed
A World of Flavors in the Heart of the
City for 180 guests.
TCHT’s Chef Bala Murali, Chef
Norizzan Ramudin and Chef Patrick
Siau
worked
together
with
Swiss-Garden Hotel’s Chef Wong Yean
Loong and Chef Zulkifly Mohamad
Fairuz to create the delectable
eight-course affair that celebrated
cuisine, promoted talented local chefs
and gave students valuable industry
exposure. Assisting the chefs in the
kitchen were the culinary arts students.
'UANAJA#HOCOLATE#AKE
1UAD3TARTER
“The atmosphere in the kitchen was
stressful and exciting at the same time,”
said Diploma in Culinary Arts student
Goh Han Nern. I was responsible for
preparing the garnishing for some of
the dishes and it was very challenging
working on 180 plates at the same
time. I had to work fast and ensure that
I did a good job.”
Out in the restaurant, the hospitality
students kept busy with setting up the
restaurant and entertaining the guests
under the guidance of Swiss Garden
Hotel’s restaurant staff.
Guests were given a special surprise
during the night when Chef Patrick left
the kitchen to give a sugar-art
demonstration in the restaurant. He
showed them how he created his
masterpiece, The Celestial Dragon.
TCHT chefs prepared the following
dishes:
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Cherry Tomatoes with Chicken Jerk
Meat and Basil, Watermelon with
Coriander Pesto and Laksa Noodles
with Tomyam Seaweed
s 3CALLOP$UMPLINGSIN4OMATO
Consomme
s &IVE3PICED"RAISED#HICKEN4HIGH
with Asparagus and Baby Carrots
s 0AN&RIED$UCK"REASTWITH
Peppercorns and Braised Daikon
s 2OASTED,AMBFLAVOUREDWITH9OGHURT
and Cumin
s 'UANAJA#HOCOLATE#AKEWITH,YCHEE
Foam
3
Achievements
Showing Their Prowess
in Pastry Making
Three students and a chef lecturer from TCHT brought
glory to the college when they bagged six awards in the
bi-annual MIBC (Malaysia International Bakery &
Confectionary) 2008 Challenge.
Bachelor of Hospitality & Tourism Management student
Wong May Ki was one of the competition’s top young
stars. She emerged as Most Outstanding Apprentice for
attaining the highest points in the Apprentice
Competition, which covered three challenges: Dress the
Cake, Making Chocolate Praline and Hot Dessert. In the
individual Hot Dessert Practical, May Ki won a silver
medal for her creative Chocolate Banana Soufflé with
Sarawak Pineapple Chutney and Raspberry Coulis.
“I was quite nervous during the
competition because I wasn’t familiar
with the kitchen equipment provided,
but I stayed focused on all tasks,” May Ki
said. “It’s an honour to be named the best
apprentice.”
Fellow coursemate Ammie Khoo Suu
Yeen brought more joy to the TCHT team
when she secured two bronze medals.
The first came in the Hot Dessert
Practical, where she whipped up the
Tarte Tatin served with Apple Espuma,
Raspberry Coulis and Gooseberry. She
won the second medal in the Pastry
The Bird of Paradise
Showpiece category for her fairy-tale
inspired sugar sculpture called The
Enchanted.
“The second medal was a real surprise as
it was my first time making a sugar
sculpture for a competition. Furthermore,
I had to compete against professionals
from the industry!” said Ammie.
Soon Pau Voon had practiced earnestly
for over a month to perfect his Valrhona
Chocolate Lava Cake with Confit Tomato
and Anglaise Foam for the Hot Dessert
Practical. His hard work paid off when he
won a bronze medal for his
mouth-watering creation.
The students’ mentor Chef Patrick Siau
also shined in the competition by
amazing the judges with his impressive
sugar sculpture called The Bird of
Paradise. The masterpiece – a phoenix
May Ki receives the Most Outstanding
Apprentice award
4
Chef Patrick focuses on
perfecting his sculpture
The winners (from l-r) Chef Patrick, Ammie,
May Ki, Pau Voon
fused together with western elements –
won Chef Patrick a silver medal.
For the Hot Dessert Practical, contestants
had one hour to prepare a hot dessert for
four persons using chocolate or any other
pastry ingredient. In the Pastry
Showpiece, contestants were required to
create and display a sculpture made from
sugar, chocolate, marzipan or any other
edible material. Participants were judged
by a team of recognised local and
international industry experts.
The MIBC Challenge 2008 was held in
conjunction with the three-day MIBC
2008 Exhibition at the Mid Valley
Exhibition Centre in July.
Achievements
(L-R) Shane, Cassandra and Benjamin
review their dishes
The Arrosto d’Angenello Con Polenta
Masters of Italian Cuisine
Diploma in Culinary Arts
students
Benjamin Tan,
Cassandra Law and Shane
Tan from TCHT combined
their skills and talents to win
first place in the inaugural
Taste of Italy Cooking
Competition 2008.
(L-R) Benjamin, Cassandra and Shane show
off their awards
“It was the first time joining a culinary
competition for all three of us so we
didn’t expect to win!” said team leader
Cassandra. “It’s a great feeling to be
recognised for giving our best and we
would like to thank our chef lecturers
and Chef Claudio Giovanni from
Allegro Café for their guidance in
preparing for this competition.”
Organised by the Italian
Trade
Commission
in
Malaysia, the competition
saw four teams from TCHT,
Legend International College,
Nilai International University
College and Sunway International
College gunning for the championship.
The panel of judges for the competition
were Dr. Gianpaolo Neri, First Secretary
of the Embassy of Italy in Malaysia, Chef
Federico Michielleto, Vice President of
Chef Association of Malaysia (CAM),
Chef Daniele Sarno from Il Tempio
Restaurant and Chef Bonaventura
Mansi from Hilton Hotel Kuala Lumpur.
Each team was made up of three The judging criteria included creation
students. In four hours, they were of concept, cleanliness, taste and
required to whip up a set of authentic texture, presentation and professionalism.
Italian dishes, namely ravioli, risotto,
roast lamb and tiramisu for five people. The Taste of Italy Competition 2008 was
They had to develop original recipes held at TCHT in conjunction with the
using traditional Italian ingredients and Italian Festival from May to July.
create dishes that retained the
authenticity of Italian cuisine.
The Taylor’s trio wowed the judges with
their palette of creative and tasty dishes,
such as Ravioli Con Ricotta E Spinacci
(ravioli made from fresh egg pasta
dough with ricotta spinach cheese and
Italian tomato sauce) and Arrosto
d ’ Angenello Con Polenta (roasted lamb
rack with polenta in parmesan tower,
roasted garlic and cherry tomatoes). For
their win, the students received
RM2,000 cash prize, a trophy and
certificates.
Cassandra prepares the parmesan tower for
the main course
Chef Federico reviews the TCHT’s team’s progress
5
Industry Professionals Speak
TCHT students were able to expand their minds and understand the happenings in the real world thanks to several
experienced professionals from various sectors of the hospitality and tourism industry. They visited the campus to share their
knowledge and expertise as well as motivated students to pursue excellence.
Ms. Lynne Chee
Country Director of Human Resources Malaysia
Mr. Lim Choong Sean
Director of Finance and Operations
Marriott Hotels Group
s(IGHLIGHTEDTHEDIVERSEANDEXCITINGCAREER
opportunities available in the hospitality industry,
ranging from culinary arts to communications
s%XPLAINEDTHEWORKINGENVIRONMENTATTHEHOTEL
and the type of employees they hire
Ms. Tracy Khee
Director of Marketing & Communications
YTL Hotels & Properties Sdn Bhd
s$ISCUSSEDTHEROLESANDRESPONSIBILITIESOFPUBLIC
relations in managing the reputation of a hotel
s'AVETIPSONHOWTOGENERATEPOSITIVEPUBLICITYAND
media coverage, such as through organising events
Mr. Michael Lee
Outlet Manager, Pacifica Bar & Grill Restaurant
Mandarin Oriental KL
s3HAREDABOUTCREATIVEBARDESIGNSWORLDWIDE
s3HOWCASEDDIFFERENTBRANDSOFALCOHOLANDTHEIR
characteristics
s%XPLAINEDCAREEROPPORTUNITIESINTHEBARINDUSTRY
and rewards of working in a bar
Ms. Pelita Lim
Freelance Food Stylist
s$ESCRIBEDTHEJOBOFAFOODSTYLIST
s%XPLAINEDTECHNIQUESUSEDBYFOODSTYLISTSTOCREATE
prepare and present a picture perfect dish for the
camera
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COMPANIESSUCHAS-C$ONALDSAND+&#
Academic
Frying the Perfect Fries
Potatoes are one of the world’s most widely consumed crops. One very popular
way of cooking potatoes is by frying it.
A group of 70 TCHT Diploma in Culinary Arts students got a chance to educate
themselves on how to make the best fries at a seminar on Fry Purchasing and
Preparation by two representatives from the United States Potato Board.
Mr. Jeffrey Lim, Manager for Training and Market Development, and Mr. Richard
Liew, Director for Trade Promotions, addressed various topics like
proper storage, frying techniques, oil quality for frying and using a
proper fryer.
Through a short video on Fry Preparation, students were also able
to understand how to make the perfect fries as well as common
mistakes to avoid, such as allowing fries to thaw at room
temperature and using used oil to fry the potatoes.
Mr. Liew delivers
his presentation
“I never knew that there are so many things to learn about
potatoes. The insights I’ve gained from this seminar will definitely
help me to cook tastier French fries from now on,” said student Lim
Kee Shen.
Before the seminar ended, students were treated to a delicious
spread of potato wedges, straight cut fries and tater tots courtesy of
the US Potato Board.
Students help themselves to some tater tots
Gain the Edge in Culinology
In an effort to keep academic staff abreast of
new trends and developments in the culinary
world, TCHT invited Mr. Michael Cheng,
Associate Professor and Culinologist from
Southwest Minnesota State University, USA,
on campus to share about culinology and the
value of being certified.
Culinology - an approach to food that blends culinary arts and food science to
make food taste better – is growing steadily around the world as the food industry
becomes more complex.
Mr. Cheng encouraged TCHT chef lecturers who are interested to broaden their
perspective in food preparation and excel in the practice of Culinology to pursue
a Research Chefs Association (RCA) certification as either a research chef (CRC) or
culinary scientist (CCS).
He explained that CRCs and CCSs are highly regarded in the industry and sought
after by food companies as they are masters of both culinary arts and food science
as well as possess the expertise to develop new products and guide innovation in
the industry.
Headquartered in Atlanta, USA, RCA was established in 1996 and has become the
premier source of culinary and technical information for the food industry.
7
Students Go on
Professional Visits
To expose students to actual realities of various sectors in the hospitality industry,
several TCHT lecturers took their Diploma in Hospitality Management students on
interesting field trips to successful organisations.
Guinness Anchor
Berhad
Students toured the
huge facility, saw how
beers are brewed and
were treated to a
sampling session.
Kuala Lumpur Convention Centre
The main purpose of the visit was to
understand the recycling efforts of a large
company.
Tasting Room, Bangsar
Mr. Ronald Khoo, Tasting Room
Founder, shared with students
about the art of wine harmony
and pairing. They also had a
chance to taste some quality
wines.
The Westin Kuala Lumpur
Participating in the Experience
Westin programme, students got
to see for themselves the
management and operations of
a 5-star hotel.
8
Hi5 Breadtown Factory
The visit enabled students to
learn about the evolution of
bread and how it is mass
produced.
Internship
Building Experience on
German Soil
Twenty-year old TCHT student Nur
Qurratu’ Aini bt. Ahmad Bistamin
recently completed an internship that
would turn most students green with
envy.
She added that the work experience
also taught her how to be creative in
marketing the resort to potential
customers and catering to all the
different needs and demands of guests.
For four months, she worked in sales
and marketing at the Ferienpark
Oberwiesenthal, a holiday resort
located in the popular health and
winter sports resort of Oberwiesenthal
in Germany’s Ore Mountains.
One of the most memorable parts of her
internship was assisting in organising a
large and festive event at the resort in
conjunction with the Euro 2008
Championship. An area of the resort
was turned into a mini stadium, where
guests could gather to watch the
football matches on large screens, cheer
on their favourite team and enjoy good
food and drinks.
“It was the best experience of my life
and thanks to my time there, I’m now
fluent in German,” said Qurratu’, who
is a final-year Diploma in Tourism
Management student.
She had the honour of being the resort’s
first-ever foreign intern and during her
stint there, she took on many
responsibilities. Her main task was to
promote the resort and its services and
she accomplished it through various
means, including travelling across
Germany and neighbouring countries
to
give
presentations,
updating
marketing collaterals and completing
an English translation for the resort’s
Website.
“I worked in a very fun and friendly
environment and over the four months,
I got to learn how a ski resort operates.
My mind expanded as I immersed
myself fully into a different culture,
mingled with so many interesting
people and explored the world first
hand,” Qurratu’ explained.
“After each game, we would have a flag
ceremony to raise the flag and play the
national anthem of the winning team’s
country. I was responsible for making
sure the flags were ready as well as
raising each flag during the ceremony,”
Qurratu’ said. “It was amazing to be in
the midst of the football fever,
especially when Team Germany was in
action!”
She advises fellow students to spread
their wings overseas if given the
chance. “Take a risk to leave your
comfort zone. The experience will
change your life.”
9
Students @ Work
Hospitality Students Give Back
A one-day Children’s Community
Project organised recently by 94
students of the Diploma in Culinary
Arts,
Diploma
in
Hospitality
Management and Diploma in Tourism
Management programmes at TCHT
brought smiles and laughter to 35
underprivileged
children
from
El-Shaddai Home based in Old Klang
Road, Kuala Lumpur and Pusat
Penjagaan Kanak-Kanak Cacat Taman
Megah (PPKKCTM).
The programme exposed the children to
the world of hospitality. Chef Patma Ghani
Majid and TCHT’s culinary arts students
got hands-on with the children in a fun
baking class. They created cupcakes
and chocolate chip cookies and
designed mini figures from sugar icing.
TCHT students assist the kids in making their
name tags
“I’m very happy to be here. I had a lot of
fun making my very first teddy bear
from sugar and decorating my
cupcake,” said Foong Yit Kin, 12 from
PPKKCTM.
Diploma in Culinary Arts student
Theinarashu Venu said it was a
rewarding experience to interact with
the children and pass along some of her
knowledge and skills.
After a hearty lunch prepared by the
students, the children proceeded to
F&B class, where they learned how to
manage a fine dining restaurant with
assistance from TCHT’s hospitality
management students. The session in
L’escoffier Restaurant enabled the
children to learn the various food and
beverages duties, such as greeting
guests, arranging cutleries, folding
napkins and setting up tables.
The kids enjoy the baking session with TCHT students
TCHT’s tourism management students
then entertained the children with
various fun games and activities like
musical chairs and the Ping Pong Ball
challenge. The children also embarked
on a tour around the college campus,
which provided them with a glimpse of
a college student’s life.
Games time
Planting the Seed of Hope
Global warming is today a major environmental concern, causing havoc to global
climate. One solution to tackle climate change and warming is reforestation.
To do their part in protecting the earth, a group of determined final-year Bachelor
of Tourism Management and Engineering students from TCHT embarked on a
one-month environmental campaign in collaboration with R.E.A.C.H (Regional
Environmental Awareness Cameron Highlands).
The highlight of the campaign was the tree re-planting project called Planting the
Seed of Hope in Cameron Highlands. They spent 2D/1N there to plant trees in
areas that have suffered due to urban development and illegal logging.
The students listen to a briefing on tree planting activities
Ms. Carol Lawrence, R.E.A.C.H Consultant praised the students for their efforts
and enthusiasm. “We need more vibrant young people like them to spread
awareness about the effects of global warming and take action to care for the
environment.”
According to Josephine Kuay, the project’s Vice President, the idea for their
campaign was a result of learning about sustainable tourism. “As tourism students
and future professionals in the industry, we have the responsibility to protect the
environment and encourage others to do so as well.”
Other activities held during the students’ campaign were a recycling drive and
screening of a short clip of the award-winning documentary An Inconvenient
Truth.
10
Students @ Work
Wowing Guests
Diploma in Hospitality Management and Culinary Arts students from Batch 26
recently joined forces to create an unforgettable dining experience for guests at
two of their food promotions.
The Four Seasons Airways team
Coquille Salad
Boarding Four Seasons
The 100-plus guests were welcomed
into a restaurant that was transformed
into a first-class airline cabin with four
distinct sections – spring, summer,
autumn and winter. A team of smartly
dressed cabin crew was also on hand to
serve the guests.
In line with the dinner’s theme, the
students developed a creative menu of
food and drinks that celebrated each
season. Among them were: Coquille
Salad (seared scallop and Swiss brown
mushroom served with salad in savoury
tuile basket) for autumn and Sakura
Bloom (red snapper tempura and
fennel salad) for spring. The unique
mocktails on offer were August Fall,
Tropical Blush, Blooming Buds and
Frost Bite.
In-flight entertainment for the night
included a sizzling Latin dance
performance by three Taylor’s students
and a hilarious cross-dressing dance
by four guys in the team.
The entertaining
cross-dressing dancers
Noix Glace dessert
representing winter
“We chose to simulate a flying
restaurant for our event because we
want our guests to experience an
unusual dining atmosphere,” said
Restaurant Manager Sim Sui Yee. “We
Culinary arts students manage the food in the
kitchen
were able to do a good job because we
worked well together as a team.”
Rockers Night
It was a perfect opportunity for the
students and their 86 guests to rock their
socks off at the Rockers Night dinner.
The scene was set in the restaurant with
dark drapes, glow sticks, musical
instruments, posters of rock bands and
people dressed like rock stars.
The five-course meal included Dark
Phoenix’s Garden (spring chicken
roulade stuffed with dried fruits) and
Armageddon (creamy potato soup
seasoned with thyme oil). Guests were
also treated to some entertainment,
such as a live band, beat-boxing and a
rocker-style catwalk show by the best
dressed finalists. F&B Lecturer Mr. Alex
Sanmugam was voted as the winner of
the contest by guests.
Students ready
to party
“It was a great learning experience to
manage a restaurant on our own and we
Best dressed rocker
enjoyed using this event as a stage to
showcase our skills and talents,” said
Restaurant Manager Paul Tam.
It was a fun evening all around for the
guests and kudos to the organisers for
delivering a wild, rocking event.
11
CPE
Professionals at Work:
Baking the Perfect Bread
The 18 participants who graduated from
TCHT’s International Certification in
Bread Making no longer need to buy
bread as they now have the knowledge
and skills to bake their own.
Through observation and hands-on
activity over the two-day course,
participants learned about different
ingredients used in bread making,
techniques in hand-mixing, machinemixing, kneading and fermentation, the
straight dough method and dough
strengthening.
They also discovered the art and
science of ingredient manipulation to
produce the best, most tasty bread.
They were able to bake a wide variety
of breads from different countries,
ranging from Pain Viennoise to Grissini
Sticks and Ciabatta under the guidance
of experienced, award-winning Chef
Tan Kean Buan.
Ms. Wan Zuraidah Hanum, an
accountant, said the course has given
her confidence in baking. “Before this,
I had a fear of baking because
whenever I tried it, I usually failed.
Thanks to my husband who saw an
advertisement for this course and
encouraged me to join, my baking skills
have improved tremendously!” she
added.
Chef Tan gives a demo
Fellow coursemate Ms. Ong Lee Lai, a
music
teacher
from
Sekolah
Kebangsaan SS19 said, “I always
wanted to make my own fresh bread,
Chef Tan guides his students
but never knew where to start. Now I’m
happy that I can treat my family and
friends to different kinds of bread by
just following the steps, tips and advice
given by Chef Tan.”
The International Certification in Bread
Making is conducted during the
weekend. Participants enjoy their own
ingredients and unlimited usage of
kitchen equipment and utensils. Upon
successful completion of the course,
participants receive a certificate from
Taylor’s.
Mind Map Workshop:
Tapping the Power of the Brain
In meeting the challenges of today’s fast paced world, working professionals need
to think fast and be creative to stay ahead of the game.
To uncover the potential of their brains, 23 participants joined the two-day Mind
Map, Quick Thinking & Creativity workshop held at TCHT. Originated in the late
1960s by Mr. Tony Buzan, Mind Map is a powerful graphic technique that
harnesses the full range of cortical skills – word, image, number, logic, rhythm,
colour and spatial awareness.
Leading the Mind Map workshop was Mr. KC Liew, a license Buzan instructor,
who has taught mind mapping to thousands of individuals around the world.
Amongst the topics covered during the workshop were: Understanding the
Brain and its Capacities, Developing New Thinking Habits, Improving
Memory and Mind Mapping as a Thinking Tool.
Rather than combing through thick handouts, participants were given
coloured pens, highlighters and art paper to transform their thoughts and
ideas into creative mind maps.
“This is my first time participating in this workshop and I thoroughly
benefited from it. Now I can effectively utilise mind mapping techniques
to brainstorm for my organisation business strategy,” said Mr. Louis
Chong, Executive Director of Ogawa World Berhad.
12
Mr. Liew clarifies a point with a student
CPE
Making Waves in
Maldives
TCHT soared to new heights when 24 hoteliers from Maldives successfully
graduated under the school’s Executive Diploma in Hotel Management
programme – marking Taylor’s first overseas graduation ceremony.
The proud graduates who are currently managers at Villa Hotels & Resorts
properties received their scrolls from Dato’ Loy Teik Ngan, Managing
Director of Taylor’s Education Group. Witnessing the auspicious event was
Dr. Mahmood Shaougee, Honorable Minister of Tourism and Civil
Aviation; Mr. Qasim Ibrahim, Honorable Minister of Finance and
Chairman of Villa Shipping & Trading Company; and Mr. Abdul Rasheed
Hussain, Minister of Higher Education, Employment and Labour.
Dr. Mahmood Shaougee said, “We are grateful to Taylor’s for organising
this executive diploma programme here in Maldives and thus assisting us
to develop human resource capabilities. This is a commendable effort on
their part and I look forward to further collaborations with Taylor's.”
The graduation ceremony also saw Villa College and Taylor’s signing a
MoU to provide academic and professional programmes to people
working in various industries in Maldives.
Speaking at the graduation, Dato’ Loy said, “This programme has equipped
hoteliers from the various Villa properties with up-to-date knowledge and
skills, and a recognised qualification that will help them to enhance
productivity in their present jobs. Besides that, they are also well-prepared
to take on more challenging positions of a higher level in the near future.”
Ms. Anna Kueh, the TCHT lecturer who conducted the Rooms Division
Management module said that the staff were a joy to teach as they were
inquisitive, articulate and experienced in the hotel line.
The 14-month Executive Diploma in Hotel Management is a series of
theoretical modules and a Hotel Industry Project designed to relate to the
current management trends and address the issues facing today’s
competitive hospitality and tourism industry. The students were taught by
TCHT lecturers.
Dato’ Loy and Dr. Shaougee
sign the MoU
13
Campus Life
Fun and Thrills for
International Students
Through a weekend adventure camp in Pahang, 45
international students from Taylor’s College formed
close bonds of friendships, built up their soft skills and
enjoyed the beauty of Mother Nature.
The students, who hailed from over 10
countries, engaged in a series of fun
and challenging activities at the Dusun
Eco Resort in Bentong. Over two days,
their
physical
strength,
mental
capability, creative spirit and teamwork
were put to the test in several outdoor
and indoor challenges.
One major highlight was the obstacle
course, where students were required to
complete 12 tasks, ranging from
maneuvering a spider web to
performing a commando crawl.
“Some of the obstacles were difficult so
I had to think and utilise different
strategies to overcome them. I’m proud
that I was able to complete all tasks with
the support of my friends,” said
Diploma in Architectural Technology
student Maria Magdalena Geoffrey from
Tanzania.
Testing the raft
Navigating the Spider Web
Another interesting activity during the
camp was the night treasure hunt.
Divided into groups of four, the students
raced against time to complete a
number of games in order to reach the
final checkpoint and uncover a hidden
treasure. To finish the hunt, they had to
work together and think quickly on their
feet.
The final activity of the camp gave
students an opportunity to show off
their creativity and construction ability.
Using ropes, bamboos and empty
plastic canisters, they worked in teams
to build a raft and test its effectiveness
by racing it down a river. There were
cheers all around as all but one
survived the journey in one piece.
The adventure camp was jointly
organised by Taylor’s College Student
Services
Department
and
the
International Student Organisation with
the aim of building rapport among
students from different countries and
strengthening their soft skills.
Looking for clues
Sporting Spirit Alive at Carnival
The 4th MAPCU (Malaysian Association
of Private Colleges & Universities)
Sports Carnival 2008 was a hotly
contested affair and demonstrated the
rising standards of sports in Malaysian
private institutions.
Organised by Taylor’s College in
collaboration with MAPCU, the
five-day sports carnival themed Let’s
Have Fun featured eight events athletics, bowling, 3-on-3 basketball,
futsal (male and female), netball, road
relay and tennis. Sixteen institutions
participated in the carnival, which was
a new record since it was first
introduced.
The carnival was extra exciting as no
one team dominated and new teams
emerged as champions in the various
sports.
14
The Taylor’s team competed with spirit
and sportsmanship and achieved two
admirable feats. In futsal, the female
team fought their hearts out to finish
second overall despite being underdogs
in the tournament. In bowling, School
of Communication student Dionne Yeo
was a class above the rest as she
emerged as the Female Masters
Champion.
Mr. Murali Paramasivam, Organising
Chairman of the 4th MAPCU Sports
Carnival, said he was delighted with the
enthusiasm and competitive spirit
displayed by all teams.
“It was a successful event because all
the games were played at a high level
and students from the different
participating institutions were able to
mingle with one another,” he added.
Sponsors of the event included 7-Up
Revive, Malaysiakini, Malaysian Today,
Perodua, Sting, The Malay Mail and
Wilson.
Campus Life
Mind your English, Please
A series of fun and
educational activities took
place during Speak English
Week 2008 at TCHT.
The winners of the sketch competition
By participating actively,
students got to enhance their
English language skills, both
verbal and written, as well as
understand the importance of
using
English
in
their
daily
communication.
The highlight of the campaign was a
sketch competition, where four groups
of students showed off their acting
skills. The theme was life in the
hospitality and tourism industry and
positive values that professionals must
display.
Acting skills on display
The four plays performed were: A Crazy
Valentine’s Day; Love, Honesty,
Loyalty; Malaysia ‘Truly’ Asia; and
Restaurant Episodes. Each group
entertained the audience with their
hilarious and heartwarming sketches,
which had everything from rock and roll
dancing to guys dressed up in women’s
clothing.
“By writing the dialogue for the play
and communicating with one another,
we learnt more about how to use
English correctly,” said Diploma in
Hospitality
Management
student
Tengku Ani Zahidah.
The winner of the competition was the
group that performed the sketch Love,
Honesty and Loyalty.
The other activities lined up during the
week to promote the use of English
included:
s-INI2EADERS4HEATREn3TUDENTSWERE
given scripts from famous English
plays and they had to mimic the
characters portrayed in the scripts.
s 3INGING AND 6OCABULARY "UILDING n
Students were asked to sing a few of
their favourite pop songs and explain
the meaning of vocabulary used in the
songs.
s0OSTER0RESENTATIONSn3TUDENTSHADTO
choose an inspiring quote and present
it creatively in a poster.
A Cake of Joy for Special Children
It may not have been a grand, expensive
gesture, but the efforts of a group of
TCHT Hotel Industry Apprenticeship
Scheme (HIAS) students and their
lecturers certainly touched the hearts of
some very special children.
The Taylor’s team supported the
birthday celebration for special students
of Sekolah Sri Kelana by baking a big
birthday cake and preparing a selection
of finger food. They also served the 70
children in attendance as well as
entertained and played games with
them. The children suffer from various
disabilities, such as Autism, Down’s
Syndrome and Speech Impairment.
“It took us almost four hours to prepare
this birthday cake, but I’m proud to
have been a part of this event along with
my HIAS students as we’re able to bring
laughter and joy to so many children,”
said TCHT Chef Azuralisda Mohd
Ghazali.
3EKOLAH 3RI +ELANAS 0RINCIPAL -RS
2OHAYAH -OHD 3ARIF THANKED THE
Taylor’s staff and students for giving the
students a special treat.
TCHT F&B Lecturer Ms. Zuratulraha
Jaafar said, “We plan on donating a
birthday cake for the event every year
from now onwards so that we can bring
smiles and laughter to the children.”
Singing together at the
party
Chef Azuralisda (left)
and her students work
on the birthday cake
15
Spotlight on Alumni
JAYSON WOO CHI ZEN
Dining Rooms Manager
Bankers Club
Programme of Study:
Diploma in Hotel Management
Year of Graduation:
1999
s 7HYDIDYOUCHOOSETOPURSUEACAREERINTHEHOSPITALITYTOURISM
INDUSTRY
I followed my passion and interest.
s 7HATDOYOUDOINYOURCURRENTPOSITION
I’m in charge of Food and Beverage operations and organising
events for Bankers Club customers. I’m also a magician who
performs for our dine-in customers.
s 7HATISYOURMOSTCHALLENGINGUNFORGETTABLEPROFESSIONALTASKTO
DATE
Performing my magic tricks in front of VVIP guests, such as members
of the Royal Family, the Prime Minister and many other prominent
corporate figures.
s 7HATAREYOUMOSTPROUDOFABOUTYOURCAREERSOFAR
I’m proud to have met and served so many high profile people. This
is not something many people get to do.
s 7HATISYOURMOTIVATIONFORGOINGTOWORKEVERYDAY
Other than the money factor, I always look forward to learning
something new.
s (OWDIDYOUREDUCATIONCONTRIBUTETOYOURSUCCESS
My education at Taylor’s helped me to build up my self confidence
especially through the practical lessons.
s 7HATWASWEREYOURMEMORABLEEXPERIENCESAT4AYLORS3CHOOLOF
(OSPITALITY4OURISM
The good friends I made. I still keep in touch with some of them
until today.
s $OYOUHAVEANYADVICETIPSWORDSOFWISDOMFORCURRENTSTUDENTS
“While a person hesitates because he feels inferior, the other person
makes mistakes and becomes superior.” Learn not to give up in life
so easily.
www.taylors.edu.my
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