In order to further enhance students’ experiential learning of culinary arts and broaden their understanding of catering business, nine selected students from the Bachelor of Food and Beverage Management Program (BFBM) of the Faculty of Hospitality and Tourism Management (FHTM) attended a three-day French desserts and hand-made chocolate class in Hong Kong Choco Koo Cooking Studio with Chef Koo from January 11 to 13, 2016.
During these three days course, students have learned three types of desserts mixed with modern technology, traditional crafts and two types of delicate handmade chocolate. In the process of studying, students completely experienced an entire process from preparation to sales. Students also learned about the history of traditional French dessert but also new creative ones by using state of the art modern equipment. This trip to Hong Kong has been beneficial for student learning. By involving in the real experience, students have a better and deeper understanding of knowledge of their University program and have the ability to put them into practice. Such teaching model is closely related to the society and better equips with students’ potentials and competitive in the job market.
