(From left) UCSI’s Faculty of Hospitality and Tourism Management dean, Assoc Prof Dr Li Jianyao; UCSI Group advisor, visiting professor and China Europe Hotel Management Education Group president, Prof Dr Li Li

KUALA LUMPUR: The Higher Education and International Development of Asian Culinary Arts forum was recently held in Malaysia, co-organised by UCSI University’s (UCSI) Faculty of Hospitality and Tourism Management and China Europe Hotel Management Education Group. 

The objective of the forum was to establish a platform for Asian culinary arts education, to promote an Asian culinary culture that is interactive and collaborative and to nurture quality talents and professionals for the field. With the increasing prominence of China, there is also a high demand for more culinary professionals who specialise in Chinese cuisine. 

Held in UCSI, the prestigious event was attended by industry-acclaimed professionals, such as Lu Yonghua, special advisor to the World Association of Chinese Cuisine (WACC) and former Chinese ambassador to Austria; Mu Dongliang, deputy secretary general of WACC; Prof Dr Li Li, UCSI Group advisor and visiting professor and president of the China Europe Hotel Management Education Group. 

The other attendees included Senior Prof Dato’ Dr Khalid Yusoff, UCSI’s vice-chancellor and president; Dato’ Peter Ng, UCSI Group founder and chairman; Assoc Prof Dr Li Jianyao, dean of UCSI’s Faculty of Hospitality and Tourism Management; and Prof Dr Teoh Kok Soo, deputy vice-chancellor of Academic Affairs and Support. 

In line with the forum’s aim to promote Asian culinary arts education through an internationalised education module, UCSI also discussed a potential partnership with WACC and the establishment of an Institute of Asian Culinary Arts in UCSI. 

“A collaboration with WACC, which is ratified by the Chinese government to promote Chinese cuisine globally, will give our students an edge as they pursue a culinary education with an Asian focus,” said Assoc Prof Dr Li. 

This emphasis on providing students with useful industry experience sets UCSI apart and it has been selected as the leader of the Malaysia Centre for Tourism and Hospitality Education (MyCenTHE). In this role, UCSI has tapped by the Malaysian government to reshape the tourism and hospitality industry through education in Entry Point Project 10 (EPP10) of the Education National Key Economic Area (NKEA). 

WACC special advisor and former Chinese ambassador to Austria, Lu Yonghua introduced the overview of WACC. During his session, he also analysed the strengths of both parties and how both parties can complement each other through the sharing of resources. Lu also extended an invitation to UCSI to visit China to increase mutual understanding. 

During their visit to Malaysia, Lu and Mu also met with Malaysia Oversea Restaurant Enterprise chairman and vice-president of WACC, Yu Soo Chye; Selangor & Federal Territory Ku Su Shin Choong Hung Restaurant Association representative and WACC Deputy General Secretary, Xu Jinfang.