SEGi recently brought the heat into the classroom through an immersive culinary demonstration led by Chef Muzamir of the Kuching Chef Association, under its “Industry into Classroom” initiative. The session, held as part of the Culinary Cooking Technique subject, allowed students to gain real-world insights directly from an industry professional — a key step in preparing them for the highly competitive hospitality landscape.
With over a decade of professional experience and currently serving at Raia Hotel and Convention Centre Kuching, Chef Muzamir inspired eight culinary students with a hands-on demo featuring Fresh Tagliatelle Pasta, Creamy Mushroom Pasta, and Slow-Braised Beef Tagliatelle. His guidance provided students with more than just recipes — it was a deep dive into the discipline, creativity, and precision required in a real kitchen. According to the Malaysian Department of Statistics, the country’s food and beverage services industry employed over 1.2 million people in 2022, highlighting the vast career opportunities in this growing sector.
The session was designed to bridge the gap between theory and practice. Students were encouraged to ask questions, seek advice, and reflect on their own culinary aspirations. The interaction focused on both techniques and professional growth, as Chef Muzamir shared tips on entering culinary competitions — a proven pathway to skill-building and national exposure. Research shows that experiential learning can improve knowledge retention by up to 75%, making sessions like this essential in modern vocational education.
Following the demonstration, students broke into groups to recreate the dishes, applying the techniques they had just learned. As they plated their final creations, Chef Muzamir moved through the kitchen offering personal feedback and practical improvements, reinforcing SEGi’s belief that mastery comes through doing — not just watching. The feedback session, focused on taste, presentation, and execution, was particularly valuable in building students’ confidence and readiness for real service environments.
This initiative is part of SEGi College Sarawak’s wider commitment to connecting students with industry mentors and creating meaningful learning experiences that go beyond textbooks. As demand grows for talent in hospitality and food services both locally and globally, education must evolve to be more hands-on, relevant, and forward-thinking. Equipping students with direct industry insights not only enhances their employability but also instils a deeper sense of purpose and professionalism.
By embedding these experiences into the classroom, SEGi empowers students to become innovative, job-ready graduates who can thrive in fast-paced work environments. The goal is not just to produce competent chefs, but to cultivate creative thinkers and confident professionals who are ready to meet the needs of a dynamic global industry.
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
