Twenty-one students of SEGi taking the Diploma in Hotel Management and the Diploma in Culinary Arts recently ran a full fine-dining service for dinner guests as part of their practical exam. This was the first time that this dinner service was held during the month of Ramadan, taking place on 18 April 2023 at SEGi Sarawak Restaurant at the SEGi Branch Campus. The purpose of this dinner-service practical exam is to avail the students of knowledge and skills in the running of a restaurant.
The Hotel Management students have been taught about the setting up of a restaurant, various restaurant environments according to themes, how to communicate with guests, and how to run a professional fine-dining service. The Diploma in Culinary Art students have been taught multiple cooking skills, how to present food in a pleasing and professional way, and the proper presentation of food. From this dinner service, the students had the chance to develop additional skills in interpersonal communication, decision-making, creativity, and leadership.
The students each took a role either in the kitchen or the restaurant to fulfil both the exam and dinner service criteria. They also came up with an interesting restaurant theme in accordance with this semester’s mixture of French and Asian cuisine, and in celebration of Hari Raya, calling it Sungkei à la Fusion. They were was also given the opportunity to create their own menu and mocktail for this very special dinner.
Twelve guests of honour partook of this four-course meal. The hors d’œuvres was Ravioli du Dauphiné served with miso butter sauce, followed by Ying Yang Soupe served with breadsticks. The main course was Poulet Poêlé accompanied by a purée of French peas and sautéed vegetables served with béchamel and Korean barbeque sauce. Each guest had the pleasure of being served two desserts, the Calamasi Tart and the Kurma Tart, and a special mocktail, the Du Jour Paradis, followed by either coffee or tea.
The food preparation was a success, as was the dinner service. The students were exhilarated to have given this stellar performance, gaining the necessary knowledge, skills, and exposure on to provide professional fine-dining service in accordance with the correct standard operating procedures.
