A Taste of Knowledge: Exploring the World of Wine at The Wine Cartel

At SEGi College Sarawak, the concept of learning extends far beyond the confines of the traditional classroom setting, particularly for culinary arts students. It’s an acknowledgement that real education goes beyond textbooks and lectures. Instead, it delves into the realms of taste, smell, sight, sound, and touch, allowing students to experience and comprehend their subject matter truly. A recent field trip to The Wine Cartel in Kuching is a stellar example of how SEGi College Sarawak’s educational approach moulds students into well-rounded professionals.

This remarkable expedition to The Wine Cartel was not just a casual outing but a deliberate endeavour to immerse ourselves in the enchanting world of wine. Fifteen passionate culinary arts students and three dedicated tourism management students embarked on this enlightening adventure. It was a voyage into the fascinating universe of wine, an opportunity to transcend the boundaries of traditional education.

During our visit to The Wine Cartel, the students delved deep into the art of wine. This was different from your typical lecture on a chalkboard. Instead, we were surrounded by the aroma of well-aged wines, the sight of various types of wines neatly arranged throughout the establishment, the touch of finely crafted glassware, and, of course, discovered the delicate art of pairing wines with food, a skill that can turn an ordinary meal into a culinary masterpiece. This multi-sensory experience elevated our understanding of wine and the intricate world that surrounds it. Further, our focus during the trip was not just to skim the surface but to plunge headfirst into the depths of knowledge in this field.

The experience left an indelible mark on our hearts and minds. We now understand that wine is not just a beverage; it is an integral part of the culinary world. It has the power to elevate a dining experience from the mundane to the extraordinary. With this newfound understanding, we are better equipped to excel in the culinary and tourism industry.

What sets this educational trip apart is how seamlessly it is integrated into our coursework. Instead of feeling like an extracurricular activity, it was a crucial part of our education. It added a real-world dimension to our studies, making the theoretical aspects come to life. This practical exposure was invaluable, providing us with a well-rounded education beyond textbooks and lectures.

As culinary arts and tourism management students, our passion for our chosen fields was ignited during this trip. Armed with this newfound knowledge, we are more than just enthusiasts; we are budding professionals ready to embark on our careers. We eagerly anticipate the opportunity to apply what we’ve learned, creating unforgettable experiences for future guests and diners.

SEGi College Sarawak understands that true education cannot be confined within the walls of a classroom. It involves exploring, experiencing, and immersing oneself in the subject matter. For culinary arts students, this means delving into the world of taste, smell, sight, sound, and touch, exemplified by our recent adventure at The Wine Cartel. This journey has broadened our horizons, deepened our appreciation for the culinary arts, and ignited our passion for the tourism industry. As we step out into the professional world, we carry with us knowledge and a sensory-rich education beyond traditional learning.

About the Author:


Lecturer, School of Hospitality & Tourism Management, SEGi College Sarawak

Mohammad Immarul bin Sapiee, a seasoned culinary expert with a decade of experience in hotels and restaurants, is now sharing his extensive knowledge at SEGi College Sarawak. Starting as a skilled cook and kitchen manager, Immarul’s journey through the ever-evolving culinary world led him to a career in education, driven by an unwavering passion for the art of cooking. At SEGi College Sarawak, he passionately imparts his culinary wisdom to students, emphasising culinary mastery and cultural understanding of food. Beyond the classroom, Immarul actively participates in culinary events, staying current with emerging trends to nurture the next generation of exceptional chefs and hoteliers. His dedication to teaching and rich culinary background make him an invaluable asset at SEGi College Sarawak, where his mission is to empower students to embark on successful careers in the dynamic world of hospitality.




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