Kejayaan di Culinary World Cup 2014, luxembourg

Faculty of Hotel and
Tourism Management
September-December
2014
HotNewz Bulletin
Editorial
PATRONS
Ybhg. Assoc. Prof. Dr. Abdol
Samad Nawi
Assoc. Prof. Dr Azemi Che
Hamid
ADVISOR
Harnizam Zahari
CHIEF EDITOR
Wan Nazriah Wan Nawawi
EDITORS
Azlina Samsudin
Haslina Che Ngah
Malissasahila Abdul Manap
REVIEWER
Rahman Abdullah
LAYOUT & GRAPHIC
Azahar Adzmy
Assalamualaikum to all
HotNewz Readers,
Alhamdulillah, praise to Allah
for this last issue of 2014. For
this issue, we present the readers
with the great article from current
events and programs performed
by FPHP. In addition, enjoy
in reading the informative and
cheerful experience articles wrote
by our supportive authors. We as
the editorial team take this
opportunity to thank all the
contributors for their support.
Kejayaan di
Culinary World Cup
2014, Luxembourg
Oleh : Razman Rahman & Wan Nazriah Wan Nawawi
Tanggal 18 November 2014, satu kontinjen
yang disertai oleh seramai 16 orang yang
terdiri daripada gabungan pelajar Diploma
Seni Kulinari UiTM Terengganu, Profesional
Chefs (Alumni UiTM dan industri) serta
pensyarah dari UiTM Terengganu dan UiTM
Shah Alam telah berangkat ke Frankfurt,
Germany menerusi Lapangan Terbang
Antarabangsa Kuala Lumpur (KLIA) seterusnya
menaiki bas ke Hosingen, Luxembourg.
Sebagai universiti pertama dari Malaysia
yang menyertai Culinary World Cup, kontinjen
UiTM telah berjaya merangkul pingat emas
bagi kategori Regional Team sekaligus berjaya
menduduki tempat ketiga terbaik dunia
selepas dua pasukan antarabangsa iaitu dari
Sweden dan Switzerland.
Segala pengalaman pahit manis dan perit getir
diakhiri dengan kejayaan sekaligus telah mencipta
satu sejarah baru bagi UiTM khususnya UiTM
Terengganu. Tepat jam 6.45 pagi pada 29 November
2014, kontinjen UiTM telah selamat mendarat di
Lapangan Terbang Antarabangsa Kuala Lumpur
(KLIA) dengan menaiki penerbangan Malaysia
Airlines (MAS) dari Frankfurt Germany. Syukur
ke hadrat ilahi Allah yang Maha Esa, perjalanan
kontinjen UiTM ke pertandingan (CWC) Culinary
World Cup ke-12 di Luxembourg telah selamat
pergi dan kembali dengan membawa kejayaan.
Semoga kejayaan ini menjadi satu permulaan yang
sangat baik untuk UiTM mengorak langkah ke arah
yang lebih baik di masa hadapan.
Any materials for publication
are welcome and send to us
through:
[email protected]
1
My Pride: Malaysia’s
World Heritage Site
By : Sulaiha Mohd Isa, Zatul Iffah Mohd Fuza & Ramha Rozaili Ramli
T
he World Heritage Convention, now known as a World Heritage Site, was designed to provide a way for international
cooperation to keep cultural or natural places of ‘outstanding universal value’ so that future generation may enjoy them
as we do now. It is administered by the United Nations Educational, Scientific and Cultural Organizations (UNESCO) (Philips,
2014). Cultural and natural heritage are irreplaceable sources of life and inspiration. World Heritage is exceptional in its universal
nature. Heritage sites belong to all people of the world, irrespective of the territory on which they are located (UNESCO, 2014).
W
hen the site is listed, tourism and global recognition are assured and give tourists the expectation that visiting the site will be a
unique experience and at the same time provides the tourism industry with an easily promoted and almost fail-proof destination
(IUCN, 2011). To be included on the World Heritage List, sites must be of outstanding universal value and meet at least one of ten
selection criteria. The criteria are regularly revised by the Committee to reflect the evolution of the World Heritage concept itself.
At the end of 2004, World Heritage sites were selected on the basis of six cultural and four natural criteria. The criteria are as follows;
1.
To represent a masterpiece of human creative genius,
2.
To exhibit an important interchange of human values, over a span of time or within a cultural area of the world, on
developments in architecture or technology, monumental arts, town-planning or landscape design,
3.
To bear a unique or at least exceptional testimony to a cultural tradition or to a civilization which is living or which
has disappeared,
4.
To be an outstanding example of a type of building, architectural or technological ensemble or landscape which
illustrates a significant stage in human history,
5.
To be an outstanding example of a traditional human settlement, land-use, or sea-use, which is representative of a
cultural (or cultures), or human interaction with the environment especially when it has become vulnerable under
the impact of irreversible change,
6.
To be directly or tangibly associated with the events or living tradition, with ideas, or with beliefs, with artistic, and
literary works of outstanding universal significance, (The Committee considers that this criterion should preferably
be used in conjunction with other criteria.)
7.
To contain superlative natural phenomena or areas of exceptional natural beauty and aesthetic importance,
8.
To be outstanding examples representing major stages of earth’s history, including the record of life, significant
on-going geological processes in the development of landforms, or significant geomorphic or physiographic
features,
9.
To be outstanding examples representing major stages of earth’s history, including the record of life, significant
on-going ecological and biological processes in the evolution and development of terrestrial, fresh water, coastal
and marine ecosystem and communities of plants and animals and,
10. To contain the most important and significant natural habitats for in-situ conservation of biological diversity,
including those containing threatened species of outstanding universal value from the point of view of science or
conservation. (UNESCO, 2014)
D
id you know that Malaysia has four World Heritage Sites? Our land is blessed with two unique natural wonders, namely Gunung
Mulu National Park and Kinabalu Park, and other two cultural sites, the Historic Cities of the Straits of Malacca and Lenggong Valley.
2
Gunung Mulu National Park
L
isted in 2000, it is located in Sarawak and contains high biodiversity
and unique tropical karst features. Within the 52,864-ha park, there are
17 vegetation zones, 3500 species of vascular plants, 109 palm species,
2377m-high sandstone pinnacle, 295km of explored caves, and a 600m
by 415m and the 80m high cave chamber, the largest in the world.
Kinabalu Park
A
lso listed in 2000, this park is located in the State of Sabah. Being dominated
by a 4095m Mount Kinabalu and designated as a Centre of Plant Diversity
for Southeast Asia, it has an extremely wide range of habitats, including tropical
lowland, hill rainforest, tropical mountain forest, sub-alpine forest and scrubs.
Melaka and George Town, Historic
Cities of the Straits of Malacca
L
isted in 2008, the influences of Asia and Europe developed over
500 years of trading and cultural exchanges have endowed these
towns with a specific multicultural heritage. The early stages of Melaka
history (originating in the 15th-century Malay sultanate, and the
Portuguese and Dutch periods in the 16th century) are still represented
in its government buildings, churches, squares and fortifications.
While George Town’s residential and commercial buildings represents
the townscape of the British era in the end of the 18th century.
Archaeological Heritage of the Lenggong
Valley
T
he latest to be listed in year 2012, with a span close
to 2 million years, it records the largest presence of
early man in a single locality and the oldest outside the
African continent. Featuring an open-air and cave sites,
the number of sites found suggests the presence of a
fairly large, semi-sedentary population with cultural
remains from the Paleolithic, Neolithic and Metal ages.
References:
United Nation Educational, Scientific, and Cultural Organization (UNESCO), http://whc.unesco.org/, retrieved on 25 November 2014
Philips, S., (2014) Explainer: Why is World Heritage important? Article at http://www.abc.net.au/environment/articles/2014/02/07/3939538.
htm, retrieved on 25 November 2014
Borges, .M.A., Carbone, G., Bushell, R., Jaeger, T. (2011) Sustainable tourism and natural World Heritage. January 2011. http://cmsdata.iucn.
org/downloads/sustainable_tourism_and_natural_world_heritage_report.pdf retrieved on 25 November 2014
3
SAND CASTLE HOTEL
By: Salwa Zakaria, Aimi Mahirah Zulkarnain, Nur Amira Osman, Nur Ismahani Mahmod,
Nurainul Yakin Chelah & Haslina Che Ngah
Remember the day when you build the sand
castle, did you ever imagine staying in it? Here,
The Weymouth Sands Hotel, Dorset, Britain will
make your child’s dream come true. As clarified
by Staff, 2008, this beach side hotel happened to
be the world’s first sandcastle hotel built up on an
English beach. Built on Weymouth Beach, Dorset,
Britain on 23rd July 2008, it is ideally situated on
the gently curving arc of sand in Weymouth Bay.
The idea of building this unique hotel was owned
by LateRooms, a UK website.
Being commissioned by the UK websites,
LateRooms.com, Mark Anderson, the sand master,
has acted as the brain behind this extreme project.
Along with the assistance of a team of six sand
sculptors, it took on average 12-14 hours a day
for a total of seven days to complete this project.
To add on, the 50 square meters with almost 4
meters high fantastic sandcastle hotel was built
from 1,000 tons of sand. For sure, it needs a very
highly skillful sculptor with lots of dedications
and efforts of each of the sculptors.
Next, this giant sandcastle may look interesting to
visit, but be aware! Despite of the unique structure
of the hotel, it is built with limited facilities and
amenities for guests. Simply equipped with bed,
tableside, cushion and all of basic facilities made
hundred percent from sand. No toilets and no
showers. The sandcastle hotel does not have any
sewage system. As for it, it is either you hold it in or
you head down to the water. Not to forget about
the limited rooms that the sandcastle hotel offered. They offered you three options of
rooms which are one double room, two single beds room and family room. Plus the
roofless structure will give you the chance to star-gaze at night in the clear sky. But do
not forget to forecast the weather or you will just need to find another place to stay. As
there are only a limited number of rooms, you have to book the room in advance. Talking
about you being inside a giant sandcastle hotel which was built from 100 per cents of
pure sand, you will be surrounded by the sand from your tip to your toes.
However, this sandcastle hotel, built right on the beach, it just can’t escape its own
risks such as the tides and waves including the rain. Well, every cloud has a silver lining.
Similarly goes to Weymouth Sands Hotel, even though they face lots of natural risks,
they promised you with the best and unique experiences especially in waking you up
in the morning. One thing that you should bear in mind is the no need for an alarm
clock to ring you up! Enough with the bright sun and the sound of the sea waves to
wake you up. Otherwise, the water due to low or high tides will do the trick. The bright
sun will be just perfect for your sun bathing along
with the calmness by listening to the sound of the
sea waves. Not to forget the star above you at night.
What a fantastic stay!
All in all, still thinking that this giant hand-made
sandcastle project is crazy? Well, it is do-able! It
seems like building an ice castle in a dessert, on a
very hot temperature. Lots of risks to be confronted,
but they pay you back with an unforgettable
experienced of living the whole day with sand
including the affordable rate for everyone. It is just
a perfect holiday!
References:
http://nov711.wordpress.com
4
KE KRABI KE KITE??
Oleh: Wan Nor Bayah Wan kamarudin, Malina Hanum Mohd Kamal,
Noristisarah Abd Shattar & Amanina Mat Ghani
Krabi merupakan salah satu destinasi pelancongan yang terletak di persisiran Kepulauan Andaman, Thailand yang menjadi destinasi pilihan
percutian bagi individu yang meminati aktiviti rekreasi dan pantai. Percutian selama empat hari tiga malam bermula 23 Oktober sehingga
26 Oktober 2014 menjanjikan satu pengalaman yang tidak dapat dilupakan. Kepelbagaian aktiviti dan tempat yang menarik untuk dilawati,
menjadi faktor tarikan kami ke sana.
Penerbangan dari Kuala Lumpur International Airport (KLIA2) ke Lapangan Terbang Antarabangsa Krabi memakan masa selama 1 jam 30
minit. Setibanya kami di sana, kami terus ke hotel menaiki teksi dengan kos 600 bhat (RM60). Somkiet Buri Resort and Spa menjadi pilihan
penginapan kami, yang terletak kira-kira 5 minit perjalanan ke Aonang Beach yang merupakan tempat tarikan utama di Krabi.
Hari Kedua
Selesai bersarapan, kami meneruskan langkah
menerokai Krabi dengan mengikuti aktiviti ‘water
rafting’. Kos untuk Pakej ‘water rafting’ mencecah
1000-1200bhat (RM100- 120) seorang. Pakej ini
merangkumi pengangkutan, makanan tengahari
dan aktiviti seperti ‘flying fox’, All-terrain Vehicle
(ATV) termasuk ‘water rafting’. Kesemua aktiviti ini
mengambil masa selama 6 hingga 8 jam bergantung
kepada cuaca dan juga jurulatih. Aktiviti di malam
hari pula, kami begitu teruja untuk meninjau
keadaan pasar malam yang terletak di pusat bandar
Krabi. Pelbagai barangan cenderahati dan makanan
tempatan boleh didapati di sini dengan harga yang
berpatutan.
Hari ketiga
Program untuk hari ketiga bermula pada pukul 8.00
pagi waktu tempatan di mana kami mengambil
pakej melawat empat buah pulau, antaranya ‘Chicken
Island’, ‘Tupa Island’, ‘Toba Island’, dan ‘Phranang
Cave’ dengan menaiki bot laju. Kos keseluruhan
pakej ini antara 600-800Bhat (RM60-80) seorang,
termasuk pengangkutan, makan tengahari, dan
alatan snorkeling. Selepas aktiviti melawat pulau
berakhir pada pukul 3.00 petang waktu tempatan,
kami meneruskan aktiviti menikmati pemandangan
matahari terbenam di Pantai Ao Nang.
Hari Keempat
Hari terakhir di Krabi, kami bertolak ke lapangan terbang pada pukul 5.00 pagi
waktu tempatan memandangkan penerbangan kami seawal 7.30 pagi waktu
tempatan.
Antara tips-tips menarik yang boleh dijadikan panduan adalah seperti berikut :
•
Tiket Kapal Terbang
Banyak pilihan yang ditawarkan oleh AirAsia atau MAS terutama sekali tiket
promosi. Bagi sesiapa yang kurang berminat mencari promosi-promosi murah,
AirAsiaGo menawarkan pakej promosi tiket penerbangan dan penginapan
sekaligus.
•
Hotel
Tidak susah untuk mencari tempat penginapan di Krabi, memandangkan banyak
hotel-hotel murah di sana, tetapi pastikan anda menempah dahulu hotel yang
ingin didiami.
•
Makanan
Terdapat pelbagai makanan yang patut dicuba sepanjang anda di Krabi, antaranya
PhadThai, Pancake, Som tham, pelbagai pilihan Tom Yam, ayam goreng pasar
malam, jus-jus segar dan makanan jalanan yang halal.
•
Aktiviti
Antara aktiviti yang menarik patut dilakukan sepanjang anda di Krabi, termasuk
‘Island Hopping’, ‘Water Rafting’,’ Jungle Trekking’, urutan Thai, membeli belah dan
bersiar-siar menikmati pemandangan luarbiasanya.
5
Lost and
found in Hotel
By: Nurfarahin Ghazali, Patihah Md Ali, Muhammad Harman Ahmad,
Siti Hasmah Ramli, Nur Fazira Mohd Zaulkepli & Haslina Che Ngah
Lost and found department provides care, restitution, sale and destruction of unclaimed, lost, or abandoned property. The goal of
this department is to ensure all lost items are returned to their owner in a timely and efficient manner. Lost and found exists in many
organizations like airline services, hotels, universities, shopping complexes and so on.
In hotel, lost and found department is Housekeeping Department responsibility because the room attendant as this department made the
most contact with guests while cleaning the room. As an honest employee, they must return the property back to the owner and report
to their immediate supervisor for further action. However, the procedure and policy of lost and found varies in every hotel establishment.
Normally, 3 star hotel and above may have lost and found policy.
One of them is Emirates Concorde Hotel in Deira Dubai United Arab Emirates. There are 6 steps of lost and found policy of this hotel. (1)
All items found are endorsed and logged in the “Lost & Found” section of the Housekeeping Department and kept available for police
inspection at any time. (2) Items such as air tickets, cheques, credit card and passports should be handed over to the Front Office Manager
or the Duty Manager immediately after it has been logged for records. (3) A guest or visitor enquiring about the lost item should provide
proper identification before the item is returned. (4) All found items are to be labelled and kept in sealed envelopes and will be kept in
storage for 3 months. (5) After 3 months, all unclaimed lost and found items whether valuable or non-valuable will be returned to the
nearest police station. (6) In case a guest or visitor enquires about a lost item which has been handed over to the Police, the hotel will
contact the concerned police station and refer to the police receipt regarding the item if it still claimable or if it has already been auctioned
for charity.
Moreover, lost and found items are classified into 3 categories such as valuable items, non-valuable items and perishable items. All these
items will be recorded in a lost and found register. The register is different in every hotel but the basic information includes date found,
room number or area found, description and condition of item, name of finder and so on.
Example of lost and found register
In conclusion, all the lost and found articles must be handled with care and safety. Honesty is a very important element for housekeeping
staff because they come into contact with guest valuable items. Every staff in housekeeping department should have good personal
attributes to ensure guest satisfaction and create a return guest to the hotel.
References:
1-
Raghubalan, G., and Raghubalan, S., 2009, Hotel Housekeeping Operations and Management, 2nd edition, Oxford University Press.
2-
http://setupmyhotel.com
6
PROGRAM
COOKING WITH
A PROFESSIONAL
CHEF
Oleh: Siti Nurhanifah Sulong
M
enyedari kepentingan memantapkan kemahiran dalam
bidang masakan, satu program pemantapan kemahiran COOKING WITH A PROFESSIONAL CHEF telah diadakan pada 8 dan
9 Februari 2014 bertempat di Dapur Blok 15 dan Dewan Cemara.
Program yang berlangsung selama 2 hari ini telah diisi dengan
demonstrasi masakan dan ceramah oleh dua orang wakil dari
Malaysia National Team, iaitu Eksekutif Chef MAS Awana Services,
Chef Norhilme Kamaruddin dan Sous Chef, Hotel Le Meridien,
Chef Sazli Nazim. Kedua-dua pakar masakan yang berpengalaman
ini sudi berkongsi kemahiran dan tips bidang masakan mereka
bersama para pensyarah dan pelajar. Diharapkan program seperti
ini, dapat diteruskan pada masa akan datang bagi mengukuhkan
hubungan dengan industri luar disamping perkongsian idea
dan tips masakan yang boleh digunakan oleh pensyarah
dan pelajar dalam memantapkan kemahiran yang sedia ada.
16 Oktober 2014 merupakan detik yang bersejarah kepada Fakulti
Pengurusan Hotel dan Pelancongan (FPHP) kerana kejayaan
cemerlang yang diraih di International Invention, Innovation
and Design (ICON 2014). ICON ini telah dianjurkan oleh UiTM
(Terengganu) bertujuan mengetengahkan hasil-hasil inovasi
dari para pensyarah, organisasi luar dan pelajar. 10 produk telah
dipertandingkan melibatkan pensyarah, gabungan pensyarah
fakulti lain dan pelajar fakulti ini. Tahniah diucapkan kepada
pensyarah dan pelajar yang berjaya mendapat pingat emas
dalam pertandingan ini dan diharapkan kejayaan ini berterusan
untuk menaikkan lagi nama FPHP diperingkat nasional dan
antarabangsa.
PRODUK
SONGKET TRAVEL ORGANIZER
(SOTRA)
STORAGE CABINET
PINGAT
EMAS
GANGSA
BANANA PEEL CRACKERS
PERAK
CHARANTIA GUAVA TEA
PERAK
SUNNAH BAR
PERAK
SATAY PATTY
GANGSA
NAM NAM JUICE
PERAK
THE TARIK ICECREAM
EMAS
CASSAVA FRITTERS
EMAS
MALAYSIAN ONIGIRI
EMAS
ULAM RAVIOLI
EMAS
Oleh:
Siti Nurhanifah Sulong,
Siti Aisah Abas &
Siti Nor Fadillah Ahmad
Shariff
7
LAWATAN SAMBIL BELAJAR
ORGANISASI LUAR
Oleh: Siti Nurhanifah Sulong, Siti Aisah Abas, Siti Zafaliani Mohamad Ali &
Noraida Abd Karim
6 dan 14 November 2014
F
akulti
Pengurusan
Hotel
dan
Pelancongan (FPHP) telah menerima
kunjungan pelajar dari Fakulti Keusahawanan
dan Perniagaan(FKP) ,Universiti Malaysia
Kelantan
(UMK).
Program
lawatan
sambil belajar ini bertujuan memberi
pendedahan kepada pelajar tentang
ekosistem keusahawanan sebagai salah
satu cabang ilmu melalui pembelajaran
tidak formal disamping memperluas
dan
mempertingkatkan
penglibatan
para pelajar khususnya dalam bidang
keusahawanan dan perniagaan. Lawatan
ini melibatkan seramai 95 orang pelajar
termasuk pensyarah pengiring. Mereka
dibawa melawat persekitaran hotel dan
telah diberikan penerangan tentang operasi
hotel. Kemudian, mereka dibawa melawat
bilik-bilik hotel , housekeeping, restoran
dan dewan-dewan bankuet. Selepas itu,
rombongan pelajar telah dibawa melawat
sekitar kelas amali dapur dimana mereka
telah berpeluang melihat perjalanan kelas
pelajar Ijazah dan demonstrasi masakan
oleh pensyarah-pensyarah Seni Kulinari.
17 November 2014
P
ada 17 November 2014, Persatuan Pandu
Puteri Malaysia Daerah Dungun telah
mengadakan lawatan sambil belajar ke FPHP
yang disertai seramai 20 orang termasuk 10
orang guru pengiring. Program ini diadakan
sebagai pendedahan awal kepada ahli-ahli
Pandu Puteri mengenai kerjaya yang mereka
boleh ceburi setelah tamat persekolahan kelak
selari dengan hasrat kerajaan melahirkan lebih
ramai tenaga mahir menjelang 2020 nanti.
Mereka dibawa melawat sekitar hotel dan diberi
penerangan tentang operasi hotel. Selepas
itu mereka didedahkan dengan demonstrasi
masakan oleh pensyarah Seni Kulinari.
8
PROGRAM THEME TABLE SETTING
Oleh: Haslina Che Ngah
P
ada 19 September 2014 bertempat di Dewan Bidara,
Hotel UiTM Dungun, Terengganu telah diadakan
satu sesi penilaian tugasan iaitu “Theme Table Setting”
yang telah diberikan kepada para pelajar semester 2
Diploma Pengurusan Hotel. Tugasan ini merupakan
sebahagian daripada penilaian bagi kod kursus HTH
138 (Food and Beverage Service 1) dengan nilai markah
sebanyak 10 peratus. Pensyarah yang terlibat bagi kursus
ini ialah Cik Azlina Samsudin, En. Mohd Fazli Musa, En.
Mohd Hazrin Iman Noorkhizan dan En. Nazaruddin
Derani, dengan 6 kumpulan pelajar; A, B, C, D, E dan F.
S
elain itu, kesemua pelajar telah dibahagikan kepada
beberapa kumpulan yang terdiri daripada empat
orang pelajar bagi satu kumpulan. Kesemua kumpulan
pelajar tersebut perlu mendekorasi meja mereka dalam
masa satu jam mengikut tema pilihan dan kreativiti
masing-masing. Setelah itu, panel pensyarah yang
terlibat akan membuat penilaian ke atas hasil kerja
mereka berdasarkan skala pemarkahan yang telah
ditetapkan. Selain daripada tujuan permarkahan, tugasan
ini juga diberikan adalah untuk menguji kreativiti para
pelajar serta memastikan mereka dapat mengaplikasikan
ilmu dan pengetahuan yang telah mereka pelajari
secara teori. Hasil daripada tugasan ini, pelajar-pelajar
dapat menyerlahkan kreativiti dengan kepelbagaian
tema, antaranya “Black and White”, “Garden”, “Candy
Island”, “Pop Yeh Yeh”, “Haiwaiian”, “Bali”, “Love Story”,
“Luxury Vintage”, “Poker”, “Eastern Indian” dan lain-lain.
A
ntara hasil daripada tugasan pelajar yang telah siap untuk dinilai
oleh panel pensyarah.
9
RIUH RENDAH KACAU BUBUR
ASYURA
Oleh: Malissasahila Abdul Manap, Aniza Arifin, Siti Nurhanifah Sulong
& Mohd Faizal Jaafar
S
atu program yang
dinamakan
‘Riuh
Rendah Kacau Bubur
Asyura’ telah diadakan
di Dataran Seri Bangun,
Bandar Bukit Besi Dungun,
Terengganu bersempena
dengan
Maal
Hijrah
1436H. Program ini telah
berjaya melakarkan satu
sejarah kerana menjadi
penyediaan bubur asyura
terbanyak di Malaysia sekaligus telah dicatatkan di dalam Malaysia Book of Records (MBR). Program ini merupakan anjuran pihak KETENGAH
dan Pejabat DUN Bukit Besi. Selain itu, program ini juga melibatkan 25 buah Jawatankuasa Kemajuan dan Keselamatan Kampung (JKKK)
Dun Bukit Besi, para pegawai dan kakitangan serta anak-anak syarikat Ketengah. Program ini bertujuan untuk menggalakkan aktiviti
kemasyarakatan disamping menghayati perjuangan penghijrahan Rasulullah SWT. Seramai 3000 orang peserta yang terlibat dan sebanyak
210 kawah bubur asyura telah dihasilkan. Empat orang wakil daripada UiTM Terengganu yang terdiri daripada pensyarah Fakulti Pengurusan
Hotel dan Pelancongan (FPHP) telah dipilih untuk menjadi juri bagi program tersebut. Tahniah dan syabas diucapkan kepada wakil FPHP yang
telah terpilih untuk menjadi juri jemputan iaitu Puan Malissasahila, Puan Aniza, Encik Mohd Faizal dan Encik Zuhaimi. Diharap program yang
berbentuk kemasyarakatan seperti ini dapat diteruskan pada masa akan datang di tempat yang berlainan.
Program
Art of The Patisserie
P
ada 17 September 2014 telah berlangsung satu
pameran Art of The Patisserie bertempat di Dewan
Bidara, Hotel Uitm Dungun. Pameran ini dianjurkan
oleh FPHP dengan kerjasama D’Hoteliers. Hasil kreatif
pelajar-pelajar yang mengambil subjek HTC360,
Classical Pastry dipamerkan untuk menghargai hasil
seni pelajar terbabit. Pameran ini telah dirasmikan oleh
Timbalan Rektor Akademik, Profesor Madya Dr. Azemi
Che Hamid. Bertemakan kek perkahwinan, kek-kek ini
digubah dengan rapi menggunakan fondant dan royal
icing hasil tunjuk ajar pensyarah-pensyarah berkaliber
dalam bidang pastri. Selain pameran gubahan kek,
terdapat juga acara Cookies Monster dan acara
menghias kek cawan.
Oleh: Arma Mohd Faizal Abu Bakar,
Aniza Arifin, Mohd Izwan Mohd Zaki &
Siti Nurhanifah Sulong
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