Taylor's School of Food Studies & Gastronomy (SFSG) organized a culinary workshop with 40 vocational culinary stream students from Sekolah Menengah Kebangsaan Subang Jaya. This workshop aimed to introduce students the professional way of culinary knowledge, techniques and cooking methods led by Chef Mohamad Zamri Bin Idris and few other Chefs from SFSG. The workshop also motivated and encouraged students to pursue their culinary interests while also experiencing university life at Taylor's University.
During the workshop, the student learned the preparation of Roulade Chicken Waldrof Salad and explored the plating design techniques. Students were allowed to present and garnish their dishes based on the guidelines. SFSG Chefs assisted and guided the students during the preparation and cooking process. At the end of the workshop, the Programme Director, Chef Shahril Nizam and Marketing Personnel provided a brief overview of the programmes offered by Taylor's SFSG.
This school-community event demonstrated Taylor's University's a strong relationship with the local community.