Cultural Kaleidoscope: Tourism Students Ascend to Cultural Attractions in Kuala Lumpur

Students enrolled in the Leisure Attraction Management and Destination Geography and Analysis modules of the Bachelor of International Tourism Management (BITM) programme recently participated in a study trip to selected attractions in Kuala Lumpur. This was the first time such a trip had been organized for both modules, aimed at providing experiential learning opportunities for first-semester students. Over 40 students took part in the trip, guided by their lecturers, Dr. Nagathisen Katahenggam and Mr. Nantha Gopal Muniandy.

The group departed from campus at 8 AM and began their adventure at Batu Caves, where they explored the coexistence of natural and cultural attractions. The students successfully climbed all the steps leading up to the caves, immersing themselves in the breathtaking surroundings. Next, they visited Thean Hou Temple, where many students experienced a Chinese temple for the first time. The significance of both the temple and Batu Caves as integral parts of Malaysia’s rich cultural tapestry was shared among the group.

The itinerary continued at Istana Negara, where the students gained insights into the Malaysian government system and discovered how royal palaces can also serve as tourist attractions. Following this, the group enjoyed a selection of Malaysian cuisine in Brickfields, learning about the nation’s rich food heritage and the role of gastronomy tourism, which has become a hallmark of Malaysian tourism.

The next stop was Central Market, where the students engaged in a Borneo festival, offering them a deeper introduction to the cultural heritage of Sabah and Sarawak. The trip concluded at Tugu Negara, a national monument honoring those who sacrificed their lives in Malaysia's fight for freedom, particularly during the Japanese occupation in World War II and the Malayan Emergency (1948–1960). Here, the students brainstormed ideas to enhance tourist engagement with this historically significant site. Overall, the study trip provided valuable exposure and enriching experiences for the new BITM students.

Cocoa Chronicles: Embark on a Sustainable Farm-to-Bar Chocolate Experience

The School of Food Studies and Gastronomy (SFSG) recently organized a field study trip to Lee’s Cocoa Farm in Kampung Batu Lapan, Tanjong Sepat, Selangor. The tour, themed "Embark on a Sustainable Farm-to-Bar Chocolate Experience," was designed for students in the Bachelor of Patisserie Arts and Bachelor of Culinary Management programmes, specifically focusing on the Chocolate & Confectionary and International Cuisine modules.

Lee’s Cocoa Farm, a notable example of sustainable farming, showcases the dedication of Mr. Lee to high-quality chocolate production. Starting in the 1970s, Lee worked on his family’s cocoa farm until economic challenges and the rise of oil palm cultivation forced a shift in crops. However, inspired by a visit to a cacao farm in Taiwan, Lee decided to revitalize the family’s old farm, converting 3.24 hectares of oil palm land back into cocoa cultivation. Despite setbacks like pest infestations, Lee successfully implemented organic farming methods and now grows a variety of crops, including vanilla and fruits, alongside his 2,000 cocoa trees.

The farm tour provided students with an enriching, hands-on learning experience. Activities included exploring the historical and cultural significance of cocoa, harvesting cocoa pods, and tasting fresh cocoa fruit. Students also gained insight into the crucial fermentation process, which is essential for flavor development, and learned how to differentiate between real and imitation chocolate. They toured the production line, witnessing firsthand how cocoa beans are transformed into chocolate bars, and sampled cocoa nibs to better understand their role and benefits in chocolate-making.

Overall, the Lee’s Cocoa Farm tour aligned perfectly with the educational objectives of the Bachelor of Patisserie Arts and Bachelor of Culinary Management programmes. It provided students with an immersive experience, deepening their understanding of the entire chocolate-making process while emphasizing the importance of sustainable farming practices. This field trip not only enhanced their technical knowledge but also sparked a deeper appreciation for the art and science behind chocolate production.

Behind the Luxury: An Insider’s Journey into Imperial Lexis Hotel Operations

Students from the Diploma in Hotel Management programme had valuable insights into the operations and structure of managing a luxury hotel. Mr. Kelvin Wong, the Operations Manager, Lexis Hotel Group and his team hosted the group. Following this, Mr. Khairul Mohamed, the Human Resources Manager, Imperial Lexis Kuala Lumpur presented the organizational structure of Lexis Hotel Group, including the prestigious Imperial Lexis Kuala Lumpur. He also provided a comprehensive overview of the hotel’s luxurious room types and suites, highlighting key features such as plush king-size beds and in-room pools. In addition, Mr. Khairul underscored Lexis Hotel's commitment to sustainability practices.

The visit commenced with a tour of the various guest rooms and suites, giving students a firsthand look at the luxurious accommodations the hotel offers. This included an in-depth exploration of the distinctive features that set Imperial Lexis apart, such as spacious layouts, plush king-size beds, and the private pools available in select rooms.

The tour continued through the hotel’s dining venues, with a special stop at the Satellite Restaurant & Bar, located on the 53rd floor, offering breathtaking views of the Petronas Twin Towers. Here, students enjoyed refreshing mocktails and participated in an interactive mixology session led by the restaurant’s skilled bartender.

The visit concluded with a group photo, marking the end of an educational and engaging experience for the students, leaving them with valuable insights into luxury hotel management.