KDU Penang’s culinary team showcase talent in Bali |

KDU Penang’s culinary team showcase talent in Bali

It was another pride and joy for KDU’s School of Hospitality, Tourism and Culinary Arts (SHTCA) as lecturers and students bagged 23 prizes at the recent Bali Salon Culinaire 2014 organised in conjunction with Food, Hotel and Tourism Bali 2014.

More significantly, the team’s triumph with 2 Gold Medals, 2 Silver Medals, 3 Bronze Medals and 16 Diplomas at this international challenge is once again a testament of SHTCA for producing students with outstanding culinary skills, creativity and presentation skills. 
“This was the first international competition that so many of our final year students participated together. It was truly an amazing experience for them.” said Ms Cindy Loh, Academic Department Head of SHTCA.

“It is always good exposure for both lecturers and students to compete in an event with international standards and requirements. It proved to be an eye opener and gave our students the necessary experience to take part in more international events in the future.” Loh added.

Chef Muhamad Faizal, lecturer of SHTCA who is also the team leader of this competition said that the students’ successes have reflected KDU’s commitment to provide quality education and a strong foundation in culinary arts.


“We competed with participants from Korea, Thailand, Taiwan, Vietnam and Indonesia, and I was really amazed that our team actually came home with 23 prizes. It clearly shows that our students are well-prepared and are on par with the rest in the industry.” said Faizal.


One of the final year students of IMI Diploma in Professional Chef Training, Mr Waymann Cheong who won 1 Gold Medal and 2 Diplomas at the competition said that he began his preparation some 6 weeks before the competition.


“This was my first time participating in an international competition and it was a great experience for me to have faced unexpected challenges as the organiser changed some rules and regulations just 2 days before the competition. However, we managed it as we were trained to be unruffled in all situations and to be flexible and creative!” Cheong expounded.


“I am also glad to have the opportunity to meet up with young chefs from different countries, to share ideas and information about the culinary industry in their home countries.” said Cheong who enjoys exploring traditional cooking of other countries.


The overjoyed Cheong then thanked his lecturers, who guided him, and taught him professionally and passionately about culinary arts. He also complimented KDU’s learning facilities. “The school is furnished with RM6 Million worth of learning facilities in equivalent to professional commercial kitchens and F&B outlets. This helps to ensure that we are familiar with industry standard tools, and are equipped with practical knowledge and skills to remain competitive and marketable in the future. “

With many hands-on experiences and exposure gained throughout their studies with KDU Penang, its graduates have been sought after by employers, with them being made chef de cuisine, executive sous chefs, general managers, entrepreneurs, award winning chefs and baristas as well as hospitality educators. KDU Penang graduates achieve 90% employability upon graduation. For three consecutive years, its graduates Ng Yee Thien, Khor Ying Jia and Vince Tan Zhi Hong were awarded ‘Most Promising Young Chef of the Year’ in 2011, 2012 and 2013 respectively.

Have a passion in cooking or interested to pursue a career in Culinary Arts? Embark on your foundation with KDU Penang, the pioneer in culinary education, affiliated with IMI University Centre Switzerland, International Culinary Institute Switzerland and Chef Academy Italy. For more information, please call 04-238 6368 or visit www.kdupg.edu.my.