By Chef Nur Adilah Zulkiply, School of Hospitality, INTI International College Penang
This project focused on providing students with practical exposure to culinary and food and beverage (F&B) operations. By actively involving students in preparing and serving food to real customers, the aim was to enhance their learning beyond the confines of the classroom. To facilitate this experiential learning, a collaboration was established with G Hotel, where students had the opportunity to learn from expert project for a period of three weeks of class schedule.
During the attachment, the participating students were divided into two departments: the kitchen department and the service department. The kitchen department offered students hands-on experience in food preparation, cooking techniques, and kitchen management. Under the guidance of professional chefs, students had the chance to work in a real kitchen environment, learning various culinary skills such as knife handling, ingredient preparation, cooking methods, and food presentation.
On the other hand, the service department focused on providing students with practical exposure to front-of-house operations. Students were trained in customer service, table setup, order taking, serving etiquette, and dealing with customer inquiries and feedback. This department aimed to enhance the students’ communication skills, problem-solving abilities, and overall understanding of the F&B service industry.
Throughout the three-week duration of the attachment, students had the opportunity to apply the theoretical knowledge gained in their culinary and F&B operation classes. They worked alongside industry professionals, gaining valuable insights into the day-to-day operations of a hotel’s F&B department. This hands-on experience allowed students to understand the challenges, demands, and intricacies involved in running a successful culinary and F&B operation.
Overall, this project was designed to bridge the gap between theory and practice by immersing students in a real-world culinary and F&B operation setting. The experience at G Hotel allowed them to develop essential skills, expand their knowledge, and gain confidence in their abilities, preparing them for future careers in the hospitality industry.