A guest lecture was held by the two founders of award-winning Macau Kitchen Restaurant in Edinburgh, Scotland, United Kingdom. The audience learnt from Head Chef Kei de Freitas and Restaurant Manager Hoeyyn Ngu about menu design and how it plays a role in smooth restaurant operations both front and back of house to ensure guest satisfaction and therefore attract return patronage. Fourth-year students of the Bachelor of Science in Culinary Arts Management programme were able to consolidate the theoretical concepts learnt in Menu and Recipe Development course led by Dr Christy Ng, Academic Coordinator of Culinary Arts Management programme. The audience included postgraduate students and faculty members interested in culinary arts and gastronomy research. Macau Kitchen is an independent business focusing on Macanese and Malaccan Portuguese cuisine, following the Portuguese along then Asia spice route. It has recently received a Rosette from the AA guide for culinary excellence.
The School of Hospitality Management at IFTM is home to the Bachelor of Science in Culinary Arts Management degree programme, with an annual intake of 48 students delivered in English as the medium of instruction. The culinary team for the degree programme consists of six exceptional specialists with strong industry links, providing students an exceptional learning experience, grooming tomorrow’s chefs to meet the demands of the industry.
