KOLEJ DISTED-STAMFORD NEWS
30 May 2009

Lesson in making pasta

SMK Convent Pulau Tikus Tourism Club members had an exciting time learning about pasta making and table ethics. 

“This is an interesting and useful learning experience for the students. Besides cooking skills, they also learn about dining etiquette,” said the club’s teacher advisor Pauline Chin Yoon Lin. 

“The event is part of the club’s activities to expose the members to practical aspects of hotel management including food and beverage,” she said. 

SMK Convent Pulau Tikus Tourism Club members taking a lesson in making pasta sauce at DISTED. With them is the club's advisor Pauline Chin Yoon Lin (second from right).

Club vice-president Teoh Bee Hong said: “We chose pasta making as our culinary lesson as pasta is very popular with young people. Pasta is also a main menu in the restaurants of all leading hotels.”

“This training is a learning adventure for us which also gives us the opportunity to foster teamwork and co-operation,” said the Form 4 student. 

“It’s a good de-stressing activity too as we’ve just finished our mid-year exam,” Teoh said. 

Chef Yew Seong Lip showing the SMK Convent Pulau Tikus Tourism Club members how to make pasta dough. Looking on is DISTED School of Hospitality Management head Susie Khoo (right).

Having an exciting hands-on experience in making pasta dough are SMK Convent Pulau Tikus Tourism Club members (from left) Nor Syahirah Amani Idris, club vice-president Teoh Bee Hong and Michelle Teoh Bee Kah.

DISTED School of Hospitality Management head Susie Khoo and chef Yew Seong Lip conducted the practical learning on making fresh egg pasta and napolitana sauce. 

“Pasta is the Italian word for ‘dough’. There’re approximately 350 different shapes of pasta with 700 names for them,” Susie told the 20 participants. 

She introduced to them the proper equipment and utensils used for pasta such as dough scraper, pasta machine, rolling pin and pasta serving fork, and the decorum in eating pasta. 

“The students can put the cooking experience and dining etiquette into practice at home and at dining functions,” Susie added.

Enjoying their self-cooked fresh egg pasta at DISTED are SMK Convent Pulau Tikus Tourism Club members (from left) Navenia Nishel, Saranyah Nachiappen, Michelle Teoh Bee Kah and club vice-president Teoh Bee Hong.

Learning to make pasta are (from left) Lee Sue Ann, Vanessa Khoo Young May and Selina Loh Xin Ci, who are members of the SMK Convent Pulau Tikus Tourism Club.