Students and alumni from the Master of Food Studies shared their learning experiences and discussed about how they were leveraging on their learning for career progression during the Webinar "Keep Educating Yourself (KEY): A Dialogue on Food Studies". The webinar was held on 25th November 2020, Wednesday as an initiative of the School of Food Studies and Gastronomy.
Dr. Elise Mognard, Programme Director for Postgraduate in Food Studies at Taylor’s University, set the scene with an overview of food studies and the potential career pathways in this field. Mr. Shazrizal Zul Mukhshar, student of Master of Food Studies shared about his decision to resume his studies in Master’s in Food Studies after graduating with the Bachelor Degree in Culinary Management at Taylor’s University and his venture into the fine dining profession as a line chef overseas and locally. He then reflected on the pros and cons of the shift to borderless learning during these pandemic times.
Ms. Cheng Jee Yean, who just graduated with the Master of Food Studies after obtaining a Bachelor of Hospitality Management at Taylor’s University, concurred with her insights. She elaborated on her learning experience throughout her research project and how it prepared her for her current responsibilities as Operation cum Marketing Executive at Souliquid.
Finally, Mr. Kremlasen Naidoo, an alumnus of the Master of Food Studies who is currently studying for a PhD at Taylor’s University posited his views on the interests and benefits of undertaking a postgraduate journey in Food Studies in this current climate. He further testified about his immersion into a research team and global academic network facilitated by the collaboration between Taylor’s Toulouse University Center and the CNRS International Associated Laboratory (LIA-CNRS) “Food Cultures and Health”.
Overall, the dialogue demonstrated one of the avenues for career and academic progression after a degree in culinary and hospitality management in which Food Studies offers opportunities to widen perspectives on food and understand its intertwinement with everyday life. By developing and strengthening skills transferable to the industrial and societal settings, postgraduate programmes in Food Studies become a stepping-stone for career progression towards managerial and research positions.
The webinar was moderated by the Head of School, Puan Siti Ramadhaniatun Ismail, while technical assistance was provided by Dr. Kuan Yau Hoong. The dialogue attracted approximately 100 attendees, involving academicians and students from the ASEAN region as well as participants from the industry.
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