Learning in the Diploma in Culinary Arts goes beyond recipes and classrooms — it’s about testing skill, creativity, and resilience in real-world settings. Two aspiring chefs from SEGi College Penang, Dillan Dingh A/L Selinder Singh and Avinashmann A/L Supramianiam, embodied that spirit when they stepped into the national spotlight at the Battle of the Chef Pastry & Bakery 2025, held from 18–20 July 2025 at Sunshine Central Penang.
Guided by Chef Lecturer Nadiah Nabila Bt Ibrahim, the duo joined Malaysia’s brightest young pastry and bakery talents, taking on the demanding challenges of the Plated Dessert Modern Asian and Plated Dessert Modern Western categories.
Behind the scenes, the journey was filled with late-night practices, countless recipe trials, and painstaking plating rehearsals. Balancing academic commitments with intense preparation was no small feat, but perseverance and passion drove them forward.
That dedication paid off when Avinashmann clinched a Bronze Medal in Plated Dessert Modern Western, a proud achievement that highlighted his technical precision and creativity. For Dillan, the competition proved equally rewarding, building confidence, discipline, and artistry that will shape his culinary journey ahead.
Competitions like these are more than recognition; they are transformative platforms where SEGi students build resilience, sharpen innovation, and gain industry readiness. By stepping outside the classroom, they discover what it truly takes to thrive in a competitive field while turning passion into profession.
This milestone also reflects SEGi College Penang’s commitment to holistic education that connects theory with practice. It is aligned with the United Nations Sustainable Development Goals (SDGs):
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SDG 4: Quality Education – creating experiential opportunities that enhance learning beyond the classroom.
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SDG 8: Decent Work and Economic Growth – equipping students with the professional skills to excel in the global culinary industry.
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SDG 9: Industry, Innovation, and Infrastructure – inspiring creativity and innovation through modern interpretations of Asian and Western desserts.