The 7th Culinary Competition organized by the Faculty of Hospitality and Tourism Management (F.H.T.M.) was held on May 7th, 2023 at Culinary Lab O202. This was a group competition which attracted 12 students and total 6 teams from Food and Beverage Management program. Chef Yves Duron and Chef Florita Alves from the Faculty of Hospitality and Tourism Management and Chef Daniel Lai, Manager of Wynn F&B Academy (Culinary) were invited as judges for this competition. Dr. Brenda Yang, Program Director of F.H.T.M, Prof. Pai Chen Kuo and Instructor Mary Ote attended this competition. This student activity was sponsored by Bank of China Macau.
Group Photo
Each team were required to serve appetizer within one hour and main course within another 30 minutes. In the end, the team with Huang Ji dong and Ng Hang Kit has got the first place and the team with Fong Keng Wo and Kuo Wai Un has got the second place and the tram with Wang Yu Kai and Tam Man Hong has got the third place.
Dedicated Contestants
The evaluation criteria included hygiene, ingredients using ability, taste and plating. Finally, the champion went to Huang Ji Dong and Ng Hang Kit with the appetizer named Gambas Al Ajillo (Shrimp) and the main course named Pan Seared Chicken Breast with Truffle Cream Sauce and Roasted Vegetables. The culinary competition enriched the students’ learning experiences and enhanced their professional skills, which would certainly be a great treasure for their future careers.
General Comments from Judges
The First Place The Second Place The Third Place
