On May 10, a group of four Food & Beverage Management students, led by assistant professor Mr. Jay Hsu visited Sichuan Tourism University (STU) and conducted an experiential learning exchange with the STU students. On the morning of May 11, our FHTM students attended class with the STU culinary arts students and learnt some Sichuan local Chinese cuisine, including stir fried shredded pork with celtuce and fried Chinese chives pocket. In the afternoon, one of our students, Calvin Lam, demonstrated the hot appetizer named “Seared Scallops with Kaffir, lime and spinach purée passion fruit fluid gel and glazed elfin rainbow carrot” which he won the third place in SFH culinary Challenge in Seoul, Korea, 2018. Assistant Professor Mr. Jay Hsu also hosted a talk on the topic of “Food and Beverage Culture of Macau” for the STU students.
This experiential learning exchange was sponsored by both Sichuan Tourism University and Macao Foundation.
Students learnt Sichuan local cuisine with STU students
Calvin Lam demonstrated a hot appetizer to STU students
Assistant Professor Mr. Jay Hsu hosted a seminar on the topic of “Food and Beverage Culture of Macau” to STU students
