Hospitality and Culinary Bootcamps – Supplementary Learning Tool

The School of Hospitality and Service Management recently organised a series of hospitality and culinary bootcamps which act as a supplementary learning tool for students to enhance their subject-related practical skills. The bootcamps are part of the School’s commitment to further enhance the necessary hands-on skills of students in addition to routine teaching and learning. Launched in 2021 and resumed in 2022, these academic bootcamps are delivered by dedicated academic staff who are specialised in their respective subject area. Students who attend these bootcamps could also increase their confidence while performing the particular skill, allowing them to achieve their academic goals.

At the recent June-July bootcamp sessions, close to 80 students registered for this supplementary programme, and was supported by seven lecturers including Chef Chong Wei Tzeh, Ms Karen Lui Koon Ling, Chef Kiong Lian Chai, Ms Lum Merry, Ms Rita Lo, Chef Yee Suet Rene and Mr Zulfikry Basar. As there was training of practical skills, the bootcamps are held on-campus at the respective laboratories and practical kitchens.

Prof Marcus Stephenson, the Dean of the School of Hospitality and Service Management mentioned that “It is the School’s utmost commitment to enhance the learning experiences of our students, especially in preparing them to enter the hospitality and service industries. We hope that our students have benefitted tremendously from this programme.”