By Maria Patricia Bayot
Faculty members from the College of Hospitality Management (CHM) strengthen global hospitality education through a five-day Culinary Arts and Halal Practices training at Sunway University, Malaysia from May 19–23, 2026, enhancing competencies in culinary innovation, halal standards, and international best practices.
Three faculty members from the College of Hospitality Management (CHM) successfully completed a five-day international training program on Culinary Arts and Halal Practices at Sunway University in Petaling Jaya, Kuala Lumpur, Malaysia, from May 19–23, 2026.
Representing Central Philippine University were Assoc. Prof. Armando Hisuan Jr., Asst. Prof. Maria Patricia Bayot, and Asst. Prof. Mary Grace Bernabe. The delegation was warmly welcomed by Daniel Chong Ka Leong and Joaquim Dias Soeiro.
The training combined theoretical discussions with immersive hands-on experiences led by distinguished faculty members and industry practitioners. Through advanced culinary workshops, participants gained valuable insights into Malaysia’s rich culinary heritage, distinctive flavor profiles, and contemporary culinary techniques. The CHM faculty also observed laboratory classes and explored best practices that may be adapted to strengthen hospitality education and support future specialization programs in Culinary Arts and Halal Studies.
A key highlight of the program was the opportunity to observe and participate in collaborative culinary and food and beverage operations. Participants witnessed students managing a full dinner service for guests, showcasing industry-standard practices in food preparation, service excellence, and restaurant operations. The faculty also benchmarked operations at Athanor, Sunway University’s training restaurant, and learned about industry partnerships that enhance student learning and professional development.
The program concluded with a comprehensive Halal training session facilitated by certified Halal Assessor Dr. Siti ‘Atikah Rusli. The session emphasized the growing significance of halal practices in the global tourism and hospitality industry and highlighted the importance of inclusivity, cultural awareness, and diversity in hospitality education. As part of the training, the participants also visited the operational halal kitchen of Sunway Resort Hotel, where they observed firsthand how halal standards are implemented and maintained throughout hotel kitchen operations.
Beyond culinary and halal training, the experience provided valuable perspectives on international best practices and reinforced the importance of preparing future hospitality professionals for an increasingly global and diverse industry. The knowledge and insights gained from the program will contribute to the continued enhancement of CHM’s academic offerings and strengthen its commitment to producing globally competitive graduates.