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2006 Graduates15BA (Hons) in Hotel, Catering and TourismManagement (Tourism) 2006BA (Hons) in Hotel, Catering and TourismManagement (Hotel) (Part-time) 2006BA (Hons) in Hotel and CateringManagement (Part-time) 2006Higher Diploma in Hotel, Catering and TourismManagement (Hotel) 2006Higher Diploma in Hotel, Catering and TourismManagement (Catering) 2006Higher Diploma in Hotel, Catering and TourismManagement (Tourism) 2006Higher Diploma in Hotel, Catering and TourismManagement (Part-time) 2006School of Hotel and Tourism Management
16Student SuccessStudents Cook SmartFirst year students Bonnie Tang Lai Mei and KarenTam Wai Yu were awarded the second runner-upprize in the China Light and Power (CLP) Eat Smart forTotal Health recipe design and cooking competition inNovember. The pair are studying for the SHTM’s HigherDiploma in Hotel Management and aspire to work inthe food and beverage sector of the hospitalityindustry.Bean Curd ParcelIngredientsBonnie (left)and KarenCLP held the competition to raise awareness amongstthe younger generation of the health needs of theelderly, while also educating them about theimportance of healthy eating. The tertiary section ofthe competition featured twenty teams from threeuniversities that were given strict instructions to createa nutritious meal suitable for the elderly.The preparation and cooking time was limited to just20 minutes, with food enthusiast Karen Tam creating asteamed bean curd dish. “The competition showed usthe importance of thorough and strategic thinking. Werealised that we needed to think of every eventualityand prepare for them well, particularly given thelimited time frame,” says Bonnie Tang.The pair, friends since secondary school, were verypleased with their success given that they overran theirallocated time. “We went over by ten minutes, so wereinitially very anxious because we knew marks would bededucted from our final score for this,” explains MsTang.But the success of the recipe managed to offset thathitch. Both were elated to have gained one of the topthree slots in the competition. “We were so surprisedto have come this far. We really didn’t expect it,” saysMs Tam.8 pieces of seasoned fried bean curd skin(“abura-age” – Japanese fried tofu)3 egg whites20 g finely diced carrots20 g finely diced green pepper20 g corn kernel20 g chopped shiitake mushrooms150 ml chicken stockMethodSoak the bean curd skin in hot water for 30minutes to reduce its natural sweetness.Mix the egg whites with the chicken stock using a1:1.5 ratio. Pour the blended mixture onto a 6 or7 inch aluminium plate and steam for 10 minutes.Add the carrot, mushrooms, green pepper andcorn. Steam until consolidated into one piece.Remove the bean curd skin from the waterand lightly press with kitchen paper toremove excess liquid.Scoop the steamed egg white mixtureinto the open end of the bean curdskin. Fold the open end to close thepocket and shape into small parcels.The pair’s recipe is for a tasty and easy to prepare dish.HORIZONS
Page 2: 1Over 45 academic staff members fro
Page 5 and 6: 4MilestoneDr Lui’s donation to th
Page 7 and 8: 6Third China Tourism ForumOn stage
Page 9 and 10: 8Teaching Excellence Award 2006Mult
Page 11 and 12: 10Mainland Programmesgive insights
Page 13 and 14: Seminar onChina Hotel & TourismNew
Page 15: 142006 GraduatesMSc/PgD in Hotel an
Page 19 and 20: 18SHTM NewsIn BriefHCIMA Accreditat
Page 21 and 22: 20SHTM NewsNew ArrivalsDr Jinsoo Le
Page 23 and 24: 22Professor for a DaySpeaker Title
Page 25 and 26: 24Learning Experiencesthe Bahamas.
Page 27 and 28: 26Student ExchangeThe hardest adjus
Page 29 and 30: 28Elite of the EliteHighest Achieve
Page 31 and 32: 30Alumni AssociationAlumniAssociati
Page 33 and 34: 32Students’ AssociationInstilling

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