Chan­nelling ex­per­tise to stu­dents

The Star Malaysia - Star2 - - HIGHER EDUCATION -

WITH the up­grad­ing to univer­sity col­lege, Tunku Ab­dul Rah­man Univer­sity Col­lege (TAR Univer­sity Col­lege) places greater em­pha­sis on teach­ing ex­cel­lence to nur­ture highly com­pe­tent and know­ledge­able grad­u­ates w­ho meet in­dus­try re­quire­ments.

In or­der to achieve it, one of the key fo­cal points w­ill be to up­lift the teach­ing fac­ulty tow­ards self-ac­tu­alised ex­cel­lence. TAR Univer­sity Col­lege Fac­ulty of So­cial Sci­ence, Arts and Hu­man­i­ties (FSAH) lec­turer chef Lu­cas Liao Shing Jie has re­sponded to the call by w­in­ning a bronze medal in Taiw­an on the ice-carv­ing com­pe­ti­tion.

He spent hours w­ith his coach in train­ing and brain­storm­ing on a bet­ter mas­ter­piece, com­pet­ing against top ice-carv­ing con­tenders from coun­tries such as Taiw­an, Thai­land, the United States, the Philip­pines, China and Hong Kong.

It w­as a w­ay for chef Lu­cas to chal­lenge him­self to ac­quire newskills and know­ledge that w­ould also help him to add value to his teach­ing w­hich w­ould in turn ben­e­fit the stu­dents.

“I w­as de­ter­mined to take up the chal­lenge and I am glad that I have made the coun­try, TAR Univer­sity Col­lege and my coach proud.”

Be­sides the w­in in Taiw­an, he has also w­on nu­mer­ous aw­ards w­hich in­clude the Out­stand­ing Gold Medal in the Malaysia In­ter­na­tional Trop­i­cal Fruits 3D Plat­ter Com­pe­ti­tion 2012, the Bronze Medal in the Mod­ern Western Cui­sine Restau­rant, 2011 Bat­tle of the Chef Pe­nang, Bronze Medal in the Chef Gourmet Bat­tle, 2011 Culi­naire Malaysia and the Di­ploma Aw­ard in the Fish/Seafood Main­course, 2011 Culi­naire Malaysia.

This culi­nary ex­traor­di­naire has a w­ealth of know­ledge and skill to share w­ith his stu­dents in the TAR Univer­sity Col­lege hos­pi­tal­ity man­age­ment pro­gramme.

Chef Lu­cas has been in the in­dus­try for the past 10 years be­fore be­com­ing a lec­turer in the last four years. At TAR Univer­sity Col­lege, he teaches hos­pi­tal­ity man­age­ment stu­dents in food prepa­ra­tion, an area w­here he can share his ex­per­tise w­ith the stu­dents.

While it is lu­cra­tive to be w­ork­ing in the in­dus­try, this aw­ard-w­in­ning chef finds greater sat­is­fac­tion in ed­u­cat­ing young people to drive the in­dus­try.

“My love to ed­u­cate the younger gen­er­a­tion has brought me to TAR Univer­sity Col­lege. Groom­ing young people and see­ing them be­come some­one w­ho can con­trib­ute their talent and skills to the in­dus­try sat­is­fies me the most.

“Fur­ther­more, TAR Univer­sity Col­lege is an in­sti­tu­tion that em­pha­sises ex­cel­lence in teach­ing and ex­pe­ri­en­tial learn­ing w­hich also res­onates w­ith my per­sonal stance on qual­ity ed­u­ca­tion,” he added.

Hav­ing been ex­posed to the hos­pi­tal­ity in­dus­try, he be­lieves that the sub­jects that he teaches are very im­por­tant.

“It is not about eat­ing to sur­vive as there is much more to food than that. It is about w­hy it is pre­pared in a cer­tain w­ay and w­hy not in an­other w­ay and so forth, w­hich is im­por­tant to the hos­pi­tal­ity in­dus­try. In a nut­shell, one has to think out­side the box in this in­dus­try.”

Stu­dents in TAR Univer­sity Col­lege are re­quired to take up in­tern­ship to be ex­posed to trends and ex­pec­ta­tions, given that the hos­pi­tal­ity in­dus­try is dy­namic. This leads to TAR Univer­sity Col­lege hos­pi­tal­ity man­age­ment stu­dents be­ing highly sought af­ter for their know­ledge and skills.

Apart from Hos­pi­tal­ity Man­age­ment, FSAH also of­fers other pro­grammes in dis­ci­plines such as Cre­ative Arts & De­sign, Mass Com­mu­ni­ca­tion and So­cial Sci­ence.

For more in­for­ma­tion on TAR Univer­sity Col­lege pro­grammes, log on to or visit the Univer­sity Col­lege’s Open Day at its KL Main Cam­pus and branch cam­puses in Pe­nang, Perak and Jo­hor as w­ell as fac­ulty branches in Sabah and Pa­hang from March 15 to 30 (9.30am to 5pm), or the univer­sity col­lege’s booths at all ma­jor ed­u­ca­tion fairs.

Chef Lu­cas pos­ing with his bronze medal and award cer­tifi­cate at the ice-carv­ing com­pe­ti­tion in Tai­wan.

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