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The School of Hospitality, Tourism and Events students enrolled in the 'Event Sponsorship and Funding' module were treated to an enriching guest speaker session featuring Ms. Dee Dee Quah, Founder and Director of Medical Conference Partners, who is an experienced professional organizer based in Kuala Lumpur. With a remarkable 15-year tenure at Medical Conference Partners and a concurrent role as an Adjunct Professor at the School of Hospitality, Tourism and Events, Taylor’s University, Dee Dee brought a wealth of practical insights to Taylor's students.


The session proved to be invaluable as Ms. Dee Dee delved into the importance of event sponsorship, drawing from her extensive experiences in organizing conferences, exhibitions, and more. In addressing sponsorship trends in 2024, she highlighted the evolving landscape, emphasizing the growing significance of purpose-driven partnerships and discussed how sponsors are increasingly aligning with events that resonate with their values and objectives, creating mutually beneficial relationships that extend beyond the event’s duration.

Through compelling case studies, she illustrated the strategic nuances involved in preparing sponsorship prospectus documents, emphasizing the need for meticulous planning and customization to attract and retain sponsors effectively. As students engaged in the discourse, the session not only provided theoretical knowledge but also tangible, real-world applications, making the learning experience both enjoyable and directly relevant to their academic pursuits in event sponsorship and funding. Ms. Dee Dee’s insights served as a reference for students to recognize sponsorship not merely as a financial transaction, but as a dynamic and strategic collaboration that can significantly shape the success and sustainability of future events.

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The recent Industry Expert session on Food Safety System and Product Flow, featuring Mr. Kelvin Ng, the Director of BGR FoodTalks Sdn. Bhd., provided a valuable learning experience for 30 final year Bachelor of Culinary Management students engaged in the Culinary Product Development module. Hosted by the Module Leader - Chef Nadzri Mohd Alim on May 8, 2024, this event delivered invaluable insights into the practical implementation of food safety systems and the efficient management of food product flow within culinary operations.

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Mr. Kelvin's expertise provided essential knowledge for students' future endeavors, particularly in comprehending food safety regulations and optimizing operational efficiency. Focused on the cook-freeze system utilized at Tiffin® Living Lab on campus, his session resonated strongly with students, offering tangible insights applicable to their professional trajectories. By highlighting key regulations such as Hazard Analysis and Critical Control Points (HACCP), Mr. Kelvin underscored the proactive approach necessary for identifying and mitigating potential risks throughout the food production process, ensuring the highest standards of food safety in their future endeavors.


This session served as a bridge between theoretical concepts and real-world applications, providing students with a contextual understanding through case studies and practical examples. By showcasing how food safety systems are implemented, and product flow is managed in culinary businesses like Tiffin, students gained a deeper appreciation for the nuances of industry practices. Such collaboration with industry experts enhanced the university's reputation as a center for practical, industry-relevant education, reaffirming its commitment to equipping students with the skills and knowledge needed to thrive in the competitive culinary landscape.

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This session exemplified the university's dedication to fostering experiential learning opportunities that bridge the gap between academia and industry. By facilitating interactions with industry leaders like Mr. Kelvin, the university demonstrated its commitment to preparing students for success in their professional journeys.


On May 7, 2024, 25 students from Taylor’s Culinary Institute’s Diploma in Hotel Management programme and the members of Taylor’s Wine and Dine Club had the exclusive opportunity to participate in a captivating "Sake Appreciation" workshop. The session was conducted by Koichiro Tamura, the Senior Managing Director and 16th generation of brewer from the renowned Hikami Sake Brewery.


Steeped in a legacy dating back to the early 1700s, Hikami Sake Brewery stands as a beacon of excellence in Japan's sake brewing tradition. Notably, the brewery made a groundbreaking discovery in the 1960s with the introduction of a Non-Foaming Yeast strain, revolutionizing Japanese sake production techniques. Their flagship sake, 'Tamahagane,' has clinched the prestigious Japan Sake Awards Gold Prize for an unprecedented five consecutive years and secured the esteemed International Wine Challenge trophy.

The "Sake Appreciation" workshop unfolded over 1.5 enriching hours, commencing with a comprehensive 45-minute theoretical session where participants delved into the intricate details of sake production, exploring the key ingredients and the meticulous techniques essential for crafting exceptional sake. Participants then enjoyed a 45-minute interactive tasting session, savoring three distinct and popular sake varieties curated by Hikami Sake Brewery.


The culminating Q&A segment provided a platform for participants to engage with Mr. Tamura, expressing their profound enthusiasm and curiosity. Through this immersive experience, attendees gained a deep appreciation for the dedication and craftsmanship underlying the creation of such refined and premium products. This enlightening event showcased the dedication involved in creating premium sake and took place at the Wine Lab of Taylor’s Culinary Institute.

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Taylor’s Culinary Institute, in collaboration with Taylor’s Wine & Dine Club and generously sponsored by our esteemed educational partner, Mr. Thomas TC Ling of Entwine Consultancy, fervently championed the experiential learning beyond conventional classroom boundaries. This initiative aimed to foster holistic development and a deeper understanding of the culinary arts through practical and hands-on experiences.

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