Cuisine and Culture: School of Hospitality and Service Management (SHSM)'s Student Field Work at Melaka

With the easing of COVID-19 restrictions, students are allowed to participate in educational trip with the aim of enriching their learning experience. Led by Ms Anisha Chai, a group of 23 students who have enrolled for the subject Cuisine and Culture of Malaysia, have the opportunity to visit the historic city of Melaka from 10th to 12th June. During this three-day trip, students are required to conduct field work for their group project in Peranakan food culture.   

In addition to the field work assignments, students also have the opportunities to sample Peranakan cuisines, visit the Baba & Nyonya Heritage Museum and other touristic activities. Through this experiential learning, students have acquired a better understanding of the Peranakan culture as well as how destinations use food heritage as tourism product and the challenges in preserving the culture.   

“By engaging in experiential learning through this kind of trip allows students to actively learn through exploration, discovery, and reflection.  It also encourages the students to be curious, creative and independent,” said Ms Anisha Chai, the subject lecturer.