Sixteen students from the Diploma in Culinary Arts programme at SEGi had the opportunity to gain firsthand industry experience through an educational visit to Raia Hotel and Convention Centre Kuching (RHCCK). Designed to deepen understanding of two core subjects — Meat and Seafood Identification and Butchery and Cuisine of Europe — the visit provided valuable exposure to real kitchen operations, fine dining standards, and professional culinary culture.
The session began with a warm welcome by RHCCK’s Executive Chef, Asfia Rizal, who introduced students to the hotel’s back-of-house systems and emphasised professionalism, teamwork, and service excellence — all essential traits for aspiring chefs. According to TalentCorp Malaysia, the hospitality sector remains one of the top five industries with the highest demand for skilled talent, reinforcing the need for programmes that link classroom learning with real-world preparation.
Guided by Sous Chef Gregory, the students toured key areas of the hotel kitchen, including the hot and cold sections, pastry room, and storage areas. The tour highlighted how hygiene, communication, and structured workflow are vital in maintaining efficiency and quality in high-pressure culinary environments. These practical insights strengthened students’ theoretical knowledge while preparing them for the expectations of modern hospitality workplaces.
The highlight of the visit was a live culinary demonstration by Chef Farhan, who showcased the techniques behind fish filleting and the preparation of a European-style Fish Chowder. His focus on precision, presentation, and flavour allowed students to observe fine-dining preparation in action, while his personal story and experience in culinary competitions inspired students to pursue excellence and seek out professional growth opportunities.
Throughout the session, students actively asked questions about technique, kitchen hierarchy, and career progression. This level of interaction not only built confidence but also underscored the importance of experiential learning in shaping adaptable, skilled graduates. Research shows that 70% of hospitality employers value candidates with hands-on experience over purely academic qualifications.
The visit reflects SEGi College Sarawak’s strong commitment to bridging the gap between education and employment through collaborative industry engagement. By bringing students into professional spaces, the institution ensures that learning is relevant, applied, and aligned with industry needs — a critical factor in boosting graduate employability and workforce readiness.
This event is organised in support of the following United Nations Sustainable Development Goals (SDG):
SDG 4 – Quality Education
SDG 8 – Decent Work and Economic Growth
SDG 17 – Partnerships for the Goals
