Third-year students of SEGi College Penang’s Diploma in Hotel Management and Diploma in Culinary Arts programmes organised a Ramadhan buffet on 6 and April 13 April 2022 at The Butler as a part of their banquet and restaurant management modules.
This is the first banquet event since before the COVID-19 pandemic. The objective of this Ramadhan buffet was to show the skills of the students in setting up events, providing service to the customers and to enhance teamwork among themselves.
On 6 April, the Ramadhan buffet was Malay cuisine, served from 7pm to 9pm. The range of delicacies included soto ayam with condiments for soup, tauhu sumbat, cucur udang with peanut sauce, white rice, ayam masak lemak cili api, ayam goreng berempah, telur kurma, acar jelatah, ulam- ulaman and sambal belacan, sago gula melaka, onde-onde, and mixed fruit. The beverages included sirap bandung and coffee and tea. Thirty-four guests attended the buffet, including students and their family and friends, and SEGi staff.
The Ramadhan buffet on 13 April served Indian Cuisine, and the dishes included rasam, onion pakor, vaade, white rice, chicken varuval, chicken 65, vegetable dalca, tofu sambal, stir-fried cabbage, papadom, kesari, bubur chacha, and mixed fruit. The beverages were mango tango and coffee and tea. A total of thirty-one guests were present.
Both events were great experiences for the students, giving context to their theoretical lessons.
