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President's Message |
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Interview |
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Tourism College |
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Professional and Continuing Education School |
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Alumni |
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Student Activities |
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Welcome |
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President's Message |
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| Macao's First Bachelor Degree Programme in Culinary Arts Management |
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Indulgence and immersion in the local culinary culture are perhaps the most tantalising experiences of a tourist when travelling to a destination. Macao has always been known to provide a wide choice of culinary samples from different origins. Of these, Macanese food is easily one of the favourites among tourists and locals alike. It carries not only a tradition of creative cooking practices with exotic ingredients, but also reflects Macao’s rich history of cultural exchange between the east and west, mutual respect of diversity and appreciation of the best from different worlds.
To pass on this great food legacy and to meet increasing demand for culinary professionals in the growing tourism and hospitality industry, IFT offers Macao’s first bachelor degree programme in Culinary Arts Management in September 2011. To our delight, we have received seven times more applications than we can accept into the programme. We are confident that from these applicants, we will be able to select high caliber candidates to carry on the tradition and become capable members of the industry.
The programme offers a good balance in practice and theory on food preparation, cooking, safety and nutrition. It also imparts managerial knowledge in restaurant service, design, menu development, kitchen management, finance, marketing and human resources deployment. With continued support from the industry, we are optimistic that the programme will turn out competent cooks and chefs, restaurant supervisors and managers, food critics and writers, and culinary instructors, among other career possibilities in the fast-growing tourism and hospitality industry of Macao. |
Fanny Vong, PhD
President
旅遊學院將於2011/12學年開辦全澳首個廚藝管理學士學位課程。課程着重理論與實踐並重，內容除了學習食物烹調、食品安全、營養學等知識外，還教授餐廳及服務設計、菜單及食譜設計、廚房管理、企業營運、市場推廣及人力資源管理等專業管理知識。 |
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Interview |
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| Executive Chef Chris Chan Enthusiastic about "Blood Cooking" Culinary Art |
Chris Chan is the first Macao-born Executive Chef in charge of an entire property, the Altira, here in Macao. This has proven to be a responsibility, an opportunity and a distinction worthy of note. His firm resolution to uphold traditional “blood cooking” in Macao carries a history of family culinary tradition coupled with his determination to assist young bloods of today to accept the challenges and the benefits resulting from a hard-day’s-work in the kitchen, and to appreciate this cooking style.
T: Chris, thank you for taking time out from your busy schedule to meet today. I don’t wish to keep you too long, so, let’s jump right into it: As a child, born in Macao, where did you grow up?
C: I was born in Macao, in Coloane; it’s still an outstanding place, growing up in Hong Kong. My father had worked in some of the Hong Kong hotels and in Macao. Three of my brothers work in kitchens as chefs. Two are still in Hong Kong, and have their own restaurants; and two of us in Macao. Seems everybody is in the kitchen. My father first joined a kitchen when he was 14, now he’s 86. In my memory, he’s very demanding, sometimes picky. If I cut an orange for him into four slices, he would say, “Oh, C’mon, if I’m the guest, how can I eat this?” |
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Around 1970, he came back to Macao and worked at the Military Headquarters at Macao and Coloane, he’s the one who cooked for the governor, mainly Portuguese cuisine; he’d learned the Portuguese cuisine in the army at the age of 14, at that time he ate his cooking with the army sometimes. That’s where he shaped the original taste of blood cooking! This is Macanese family-style cuisine that is created from the spirit of the chefs.
T: If you could say a time when you first became interested in becoming a chef, when would you say that was?
C: I think it’s from my blood, since I was born! My mother was a chef as well, she worked in a school at Coloane daily providing around 300 packs for the students. We were a poor family; everybody needed to help each other, I worked after school in her kitchen.
I moved back to Hong Kong for studies at 12. I was growing from my Hong Kong experiences, but culturally-wise it’s different between Hong Kong and Macao - two small islands but very different. In Hong Kong, it’s more aggressive and exciting. Everything - work is the same, even the night entertainment is the same. I was crossing back and forth, but mostly I stayed in Hong Kong more than 20 years.
T: So were you happy to have more aggressiveness and more entertainment in Hong Kong?
C: Yes, I started to work at the age of 16 at my brother’s restaurant and was going regularly to Hong Kong, working in the restaurants and luxury clubs and hotels.
Around 1990 I was excited to have a chance to go to Europe. But before that in Hong Kong I had more than eight years’ time in two jobs. In the day time I worked in the kitchen, in the night time I worked in the pastry and bakery, during eight years I worked almost 20 hours per day. Why did I do that? When I was around 18, one of my oldest masters explained to me, “Hey Chris, you should look at the same age as you, not only in culinary field, but all around in the market, that is your competitor. Try to go with them and achieve your goal.” After that, I thought I needed to learn more, that’s why I was eight years, non-stop working.
We are a culinary family team; so, I needed to learn something more as told by my father and my brothers. That’s why I tried to catch as much as possible. During eight years I worked almost 20 hours per day. And even when I was on vacation, I was helping my brothers or some friends with their restaurants. It was getting very tough, but it was a very nice experience.
T: Why do you say that?
C: Something you can’t imagine if you complete it, if you achieve your goal.
When I started to work in Macao I was at the Hyatt Regency, then moved to Mandarin Oriental Macao. Mandarin gave me a lot of exposure working in Finland, Japan, Vietnam, Singapore, Taiwan, Hainan Island, Nanjing and Hong Kong everywhere. I was the one representing Macao, always travelling with the governor and the tourism group, doing some promotion.
I remember when I worked with Okura, a promotion in Japan, at the time I think I was 28, I met a Grand Chef in Japan Okura, he was Managing Director of Okura Group, he said, “Chris, cooking has life: a culture.”
My father told me when we were young, “If you can make one dish outstanding, the rest you can manage easier, because you really can touch what you cook.” That’s why the full spirit of blood cooking is my first mission.
Everybody working in the kitchen catches the cooking spirit; it’s in the blood, from the cooking. That’s why with the kids sometimes now, we’ll cook together and share the experience. What is the taste they like; what is the taste I like? What do I feel when I’m cooking. And if I’m the guest what my expectation is as well; in blood cooking you can feel the chef’s preferences. That is most exciting!
I always say to my kids, “Can you cook something nice for me? I don’t care what you cook, vegetarian, pasta or whatever,” but when I’m tasting it, I know what he thinks. It’s true. When he’s getting tired I can taste it from his dish. It’s like, which cuisine do you think is most preferable? My mother; she used her heart to cook. It’s in the blood.
T: So how did all of this lead up to your involvement in the handover dinner in 1999?
C: I was working in western kitchen at the Mandarin then I had a chance to join with the organising committee as Mandarin is one of the official hotels. We had meeting together on what to present that night for dinner. We had this discussion about half a year before the handover. After the discussion the Director says to me, “hey Chris, I’m gonna give you a chance to take care of the kitchen part. You handle it.”
And I said, “C’mon, you’re kidding.” I’m thinking: all other hotels’ representatives are Executive Chef or even higher position, while I’m just an Executive Sous Chef at that time. I was very nervous but of course tried my best, we brainstormed and tasted all the dishes and everyone chose my choices, which is the main course for the handover night!
At that time, Mandarin is the one hotel that’s handling most catering events around Macao. So during these 15 years all Macao key events, I’m involved in 80 percent of them; all the presidents’ visits to Macao; mostly I would handle. Not too bad. I think many people in Macao knew and can feel I use my heart to cook; cooking-wise, we never compare to others, no strongest or weakest; just you use your heart to cook with team spirit.
T: One last question. If you could give advice to youngsters on what to do to become a chef, what would you say to them?
C: Can they accept challenges? The first 10 years they can learn a lot, but not deep enough. Starting after 20 years, when they see the same dishes and they will think in a different way, more elegant, more in details and cultural. Very different. Right now, we look at the dishes, sometimes I would like to taste the spirit, not the flavour. The flavour I know; for the presentation, good is enough; but taste-wise the spirit is the most important part.
Tom Wilhelm
Chief Editor
陳玉雄 - 首位土生土長的澳門人出任本澳大型酒店新濠峰的行政總廚，管理酒店所有餐廳的廚房運作。他與生俱來對傳統烹飪的堅持源自廚師世家，亦希望薪火相傳，提攜新一代迎接挑戰，從辛勞的廚房生涯活出精彩！ |
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Tourism College |
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Book/Book Chapter Publication |
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du Cros, H. and Ong, C. E. (2010) |
Drive Tourism in China. In Prideaux, B. and Carson, D. (eds.) Drive Tourism: Trends and Emerging Markets. |
London: Routledge |
Papers Published in Journal |
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Name of Journal and Book Chapter
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Ong, C. E (2010) |
Book Review of 'The Heritage-Scape: UNESCO, World Heritage, and Tourism' by A. Di Giovine, Publisher: Lexington Books, 2008. |
Journal of Heritage Tourism, 5: 3, 245 — 246 |
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Tourism College |
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Strawberry Picking in Zhongshan |
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A very rewarding day!
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On Saturday, 8 January, under the umbrella of the Macau Slow Food Association, about 20 members of the IFT faculty travelled to Zhuhai and Zhongshan to take full advantage of the strawberry growing season. Upon arrival at the strawberry farm, we were given baskets to start exploring the fields. Large strawberries were reserved for eating either on-the-spot or later in transit back to Macao, and smaller ones were used to make jam.
A total of 32 kg was collected in about 75 minutes under the watchful and participating eyes of some of our faculty’s children. The weather was very supportive with bright sunshine and warmth. Looks like everyone enjoyed the outing! The Macau Slow Food Association was established in 2010, grouping IFT students and faculty members. It is establishing strong links with environmentalists and Macao food & beverage professionals and currently has about 90 members. Please contact the undersigned at Baudouin@ift.edu.mo should you wish to participate in future activities sourcing fruits and vegetables across the border. |
澳門慢食協會成員於1月8日組織約20名旅遊學院教職員及家屬一同前往中山田園採摘草莓，體驗接觸大自然的樂趣。澳門慢食協會於2010年成立，由旅遊學院的教職員及學生組成，目前約有90名成員，致力推廣慢食文化。若閣下有興趣參加此類型活動，歡迎電郵 baudouin@ift.edu.mo 查詢。
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Professional and Continuing Education School |
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Felix Tang, an IFT student who graduated in 2006 from the Diploma Programme in Pastry and Bakery, has recently started up his own pastry and bakery shop, “Felix’s Cheese Taste.” In less than two months, the shop has become the talk of the town. We went to talk to him about the recipe of his success.
When we met Felix, a former computer programmer, we immediately saw happiness, satisfaction and enthusiasm in his eyes; but during the conversation, he also recalled many difficulties and setbacks that he encountered during the six months of pre-opening preparation work.
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Felix encountered all difficulties to make his dream comes true |
Upon completion of the theory courses at IFT, Felix opted to take practical classes at IFT and conduct his industry internship at the same time. He decided to do his internship at the five-star Mandarin Oriental Hotel which has contributed a lot to his learning and has proven extremely beneficial to his career today. It was during this internship programme that he became aware of the tough life of the pastry and bakery chef, which initially discouraged him from following this career path. "I had never imagined that this job could be so exhausting and require so much physical labour. I questioned myself if it would be worthwhile to leave my stable job and take the risk of running my own business. When I thought about this, many unfavourable factors came to mind, telling me not to go ahead," said Felix.
Having put his bakery dream aside for a few years, Felix enjoyed making desserts for his family and friends on special occasions. “I thought I had already given up my dream to be a pastry and bakery chef, but after my friends and family kept telling me again and again how they enjoyed every bite of happiness I brought to them, I started to change my mind.”
Last summer, Felix started to delve into all available ingredients in the local market and spent three months developing and testing new recipes. He felt very proud and delighted about having created his own distinctive style of products in a short period of time, but he did not imagine the scale of challenges ahead of him. He encountered the first challenge when the construction work on his shop started. "The building is rather old and I had to rewire all electric cables for the power supply of my equipment; but to do so, I had to ask the neighbours to allow us to conduct the rewiring work inside their apartments. I was just in a fluster when I learned about this as I didn't believe they would let me in."
Fortunately, due to his perseverance and after several attempts to convince his neighbours, Felix was finally able to get their agreement and the problem was eventually solved. However, his troubles did not end there. Another challenge arose just one week before the opening of the shop when problems with the thermal stability of the baking equipment were found. As the ingredients he used required extremely accurate temperatures, any slight difference would greatly affect the quality of the final product. For this reason, he had no other choice but to look for new equipment, and the opening of the shop was therefore postponed. “I have learned a lot in these few months. In order to run a shop, you need to learn how to create your own unique products, consider your risk tolerance, have sufficient knowledge of daily operations and be able to solve unexpected problems. I am very grateful that I have got many friends giving me helping hands along the way so I was able to achieve my dream. I am a lucky guy and I hope that I can disseminate my luck and bliss to my customers with my products.”
Felix is indeed a lucky guy. He is expecting to recover all his investments in about two months of business and start making real profits after that. Good job, Felix!
PACES
2006年麵包及西餅製作文憑畢業校友鄧永強先生暢談新店開業感想，盼與同儕後進分享點滴經驗。 |
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Courses and Seminars Offered by PACES |
Please click here for details.
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IFT’s New Publication - Events of Macao |
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Macao, as an international destination, has been attracting more and more tourists in recent years. One of the major reasons causing this increase is the high quality of annual events, festivals and celebrations organised or supported by the Government. From dynamic to static ones, they invite visitors to join the city in its revelry. If you want to know more about these exciting annual events, the third book in the Macao Cultural Tourism Series, Events of Macao, should be your choice. The book, written by Dr. Yan Io, introduces the major cultural and sport events held in Macao in terms of their past and present development as well as their significant impacts on the living culture and the spiritual life of local people. It is now available at our library, and can be purchased at the Pousada de Mong-Há, several local bookstores, or through amazon.com. |
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PACES
由旅遊學院講師姚敏如博士編著的澳門文化旅遊叢書系列之三《澳門盛事之旅》經已出版。此書旨在讓讀者更深入認識澳門的節慶盛事，以及其歷史意義和發展。
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New International Qualifications |
The Hotel and Tourism industry is one of the major pillars of our economy. In order to support the rapid growth of this hospitality industry and provide students with intellectual training as foundation for further studies and their long-term career development, PACES has been devoted to offering relevant and globally recognised qualifications. In the second half of the year, we will launch a series of professional hospitality certificate courses with the American Hotel & Lodging Educational Institute (AHLEI), including Leadership and Management in the Hospitality Industry, Training and Development for the Hospitality Industry, Management of Food and Beverage Operations and Supervision in the Hospitality Industry. AHLEI is a non-profit educational sector of the American Hotel & Lodging Association, representing the key standard in hospitality education and development. Its professional certification is considered a symbol of expertise and achievement. If you want to enhance your professional development and gain an industry-recognised credential, don’t miss this opportunity. |
今年下半年專業及延續教育學校將推出美國酒店業協會教育學院專業課程，藉此提升本地從業員本身的知識和技巧水平，有利日後晉升。
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Alumni |
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Good News for IFT Alumni - Scholarship Opportunities for Master’s Programme |
To support IFT alumni who wish to pursue a master’s degree, the Institute is pleased to offer three Mr. & Mrs. Partick Huen Scholarship awards, each valued at MOP40,000.
General criteria for scholarships:
- Applicants, after being accepted by a master’s programme, should submit an application within one year after graduation from IFT’s bachelor degree programme.
- Applicants must have achieved a minimum cumulative GPA of 3.0 within their IFT bachelor degree programme.
- Applicants must not have already secured a similar scholarship for the same programme. A declaration stating this must be attached to the application form.
- The scholarships are distributed in two installments, the first 50% will be given at the commencement of the programme, and the rest will be received upon completion of the master’s programme. If the applicant fails to complete the programme, s/he will be disqualified from receiving the second installment.
We hereby would like to inform you that IFT successfully brought in University of Nevada Las Vegas’ “Master of Hospitality Administration - Executive Programme” as of last August. The first intake kicked off with ten bright candidates of which six are IFT alums. More information can be found at http://www.unlv.edu.sg/macao/. Starting with this coming May 2011 intake, the tuition fee will be significantly reduced to MOP121,500 with generous scholarships offered by University of Navada Las Vagas. Admission enquiries can be addressed to admissions@unlv.edu.sg. |
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Thank You Dinner for IFT Alumni |
It's always good visiting alma mater recalling the sweet memories
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To express the sincere appreciation to our alumni who devoted their time participating in the 15th anniversary video shooting, IFT hosted a thank-you dinner on 26 January at our IFT Educational Restaurant. We all had a wonderful night with lots of laughter and sharing.
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Alumni Affairs, Registry
學院為感謝校友參與拍攝15週年慶祝短片 – 我們的驕傲，於1月26日在學院教學餐廳舉行感謝晚宴。
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Student Activities |
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The Institute opened its doors wider than usual on 5 March, a pleasant Saturday this year, to over 800 prospective students, parents, alumni and the general public to experience what it’s like to be a student here. Open Day has traditionally been coordinated, operated and hosted by the second year Tourism Event Management students and assisted by first year schoolmates. Our guests had much fun in practical classes ranging from tidying beds and role-playing front desk operations to having a go at the laundry room machinery, preparing and savouring a variety of delicacies like pastries, pasteis de bacalhau and crêpes suzette, not to mention tasting wines, too! Excited guests also visited other facilities like the library, classrooms, lecture theatres and sports courts where they learnt more about our six bachelor degree programmes, courses from PACES and CEDP, the Student Union and their activities. Also highlighted was our international exposure, which we’re famous for. Guests also met current students and lecturers, enjoyed a musical performance by our students, and conversed with our alumni, who gladly came back to share their IFT experience with our guests.
Special thanks to our alumni for their contributions (not in order of graduation!): Sharon Ieong, Raine Ho, Athena Wong, Paulo Cheong, Dicky Lei, Patrick Chao, Vic Lam and Lourence Ho.
Dino Couto |
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Students proud to show their creativities to visitors |
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Visitors were amazed with the year one student's demonstration |
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由本學院旅遊會展及節目管理二年級同學負責及一年級同學協助舉辦的開放日於3月5日舉行，讓800多名參加者體驗了旅院的校園生活。當日的實踐課程示範和角色扮演、學院設施參觀、美食製作分享及品嚐美酒等活動，得到參加者的踴躍參與。而特別環節是本學院學生的才藝表演及校友分享會。 |
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Welcoming Programme to Exchange Students in 2nd Semester of 2010/11 |
IFT has welcomed a total of 22 new exchange students who journeyed to Macao from Mainland China, Austria, Denmark, Finland, Portugal, South Korea, Sweden, The Netherlands and the USA for exchange programmes. To better integrate their studies at IFT and their life in Macao, a Welcoming Programme Week was arranged in early February.
Anyone who travels to or lives in Macao should not miss the delicious and unique Macanese cuisine – a blend of Portuguese and Chinese culinary flavour – which cannot be found elsewhere in the world. Therefore, a specially arranged activity during the week was “Chef for a Day,” where these exchange students and other IFT students prepared some Macanese dishes with the assistance of our chefs. A whole-day city tour completed the week, allowing them to have a snapshot of Macao.
IFT continues to receive exchange students from our overseas partner institutions. For more information, please contact our Technical and Academic Support Division at office@ift.edu.mo.Technical and Academic Support Division |
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Taking a group photo before on board the dragon boat! |
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One of the best way to learn the culture is from cooking |
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22名分別來自內地、奧地利、丹麥、芬蘭、葡國、南韓、瑞典、荷蘭及美國的交換生參加了學院安排之交換生迎新活動。如欲查詢交換生課程詳情，請與技術暨學術輔助部國際事務辦公室聯絡，電子郵件 office@ift.edu.mo。 |
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From February to May 2011, the second year Tourism Event Management students of class E2A will explore new ground within the context of the Catering Management for Events Course. The objectives of Macao Terra Madre 2011 are to design, plan and implement a Taste Education Programme destined for secondary school students in Macao. The aim is to rediscover basic tastes of local foods and beverages that may have been adulterated over the years either because of ignorance or simply lack of practice.
With the help of various sponsoring bodies and companies, a combination of games, role plays, lectures and sensory evaluation practices will be delivered to six secondary schools in May. The students have the responsibility to design their programme, liaise with schools, seek sponsorships and deliver (themselves) interesting and motivating olfactory-based exercises. Part of the course evaluation will come from their audience, again a newly-found challenge to their creativity and innovation. Terra Madre is a sub-set of the international Slow Food movement, which seeks to build networks and relationships between food and beverage producers, chefs and students for a better understanding of the global food chain. Good luck to our students! |
Dr. Baudouin Neirynck and Marieta Wong
今年2月至5月期間，旅遊會展及節目管理二年級學生舉行2011年澳門Terra Madre活動，向澳門中學生推廣國際慢食運動，以建立食品與飲料、生產商、廚師及學生之間的網絡。
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IFT Student Exchange Experience During Fall 2010/11 |
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My awesome and unforgettable experience in my study life.
難忘奇遇的北歐學習之旅。
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It is a very valuable experience for life.
是擴闊視野的好選擇。
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at HAAGA-HELIA University of Applied Sciences, Finland
Katherine Wong Ka Fong黃嘉鳳
Year 2 Student, Tourism Event Management |
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at University of New Brunswick, Saint John, Canada
Celia Lai Si Wai黎思慧
Year 2 Student, Tourism Retail and Marketing Management |
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My exchange experience in The Netherlands makes me know more about the outside world and also myself; it helps me see clearly who I want to be in the future.
在荷蘭的交換經驗，讓我更清楚地認識自己。瞭解西方獨特的文化，讓我意識到自己與世界的差距，激勵我更加努力地向自己的目標前進。
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It's an irreplaceable experience and I have to live to believe how I have changed during this period.
可以參與交換生課程同時結識到一些新朋友，是人生的一種幸運。
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at Hanze University Groningen, University of Applied Sciences, The Netherlands
Eve Qian Ye錢曄
Year 2 Student, Hotel Management |
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at NHTV Breda University of Applied Sciences, The Netherlands
Emily Guan Yinling關隱綾
Year 2 Student, Hotel Management |
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Be grown up and mature in dealing with other people.
長大了及在與別人交流方面變得更成熟。
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Experience different cultures and find the best way to live your life.
親身體驗，探索適合自己的生活方式。
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at University of South Carolina, United States
Nardo Wong Chon Hang黃俊亨
Year 2 Student, Hotel Management |
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at IMC University of Applied Sciences Krems, Austria
Hazel Lei Sao Man李秀雯
Year 2 Student, Tourism Event Management |
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| We are pleased to introduce our new faculty members, joining IFT this academic year 2010/11: |
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Joseph Eric MASSEY joins us as an Assistant Professor teaching Organisational Behaviour and Consumer Behaviour. Eric earned his PhD from the University of Arizona, USA in 1997, an MA from Arizona in 1992, and a BA from the University of Oklahoma, USA in 1990. He started teaching at the University of Arizona and has taught university courses for nearly 20 years, primarily in integrated marketing communications. He also teaches leadership, organisation theory and research methodology courses. He has taught at the University of Arizona, Utah State University, the University of Texas-San Antonio, and Cal State Fullerton.
For the past 15 years Eric has been an organisational consultant, dealing with issues like crisis management, organisational change and organisational communication. He is a Senior Consultant at Corpen Communications, out of Calgary, Canada, specialising in crisis communication and media training. A new area of consulting and research is with expats, or expatriates, living outside their home country to work with multinational corporations. |
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LI Xiangping joins us as an Assistant Professor in Heritage Management. Xiangping received her PhD degree in Hospitality and Tourism Management from Virginia Polytechnic Institute and State University, USA. She did her dissertation on examining the influence of destination personality, self-concept, and self-congruence on tourist behaviour. During her study at and after she graduated from Virginia Tech, she taught several tourism and hospitality courses and published articles in peer-reviewed journals. |
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January
Raymond WONG Chi Wai as Instructor of Food and Beverage Department
February
Cynthia HOI Mio Lan as Assistente Técnica Administrativo of Food and Beverage Department
Eva LO Wai Man as Assistente Técnica Administrativo of Food and Beverage Department
March
Candy IEONG Sio Wa as Assistente Técnica Administrativo of Food and Beverage Department
歡迎以上6位於1-3月加入學院的新同事。
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