Channelling expertise to students
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 http://www.tarc.edu.my 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.