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Harkening The Call: Pik Shin, Kok Teng and Anand

Many KDU students have ascribed their wealth of experiences to the wonderful camaraderie of friends and lecturers at college. Many have travelled far and wide and along the way, they have made more friends, and garnered more experiences. Yet, somehow, something harkens them back to KDU.

As part of the KDU Alumni now, we begin today, with Pik Shin, Kok Teng and Anand, who are eager to share with us why they chose to work at KDU College. This is the first part of a few series of “Harkening the Call”.

Pik Shin, Kok Teng and Anand

Pik Shin and Kok Teng were both students in the Diploma in Hotel & Tourism Management. They then continued with their degree programmes in hospitality. As Kok Teng went on to Johnson & Wales University in Rhodes Island, USA, Pik Shin and Anand transferred to Switzerland and enjoyed the peace and tranquility of the Swiss mountain air. With clanging cow bells still ringing in their ears, Anand and Pik Shin knew the bells toll for them to return to KDU College.

A good study programmer, the admiration they had for the lecturers and the values they had learned at KDU, have left indelible imprints on their minds. As the young and energetic staff of the School of Hospitality, Tourism & Culinary Arts, they are eager to impart their knowledge as lecturers.

Building a network

Pik Shin shares: “Studying in KDU marks my first collection of experiences in the Hospitality industry. The various activities organised by the SHTCA student council, the Grapevine, were always challenging yet interesting. That’s where I built my network of friends including lecturers, who have now become my colleagues. In joining the teaching force of my alma mater, my passion is to contribute positively to a student’s experiences and inspire them – just like the way my lecturers had inspired me.”

Education, fun and friends...

“KDU College has always been a place where education, fun and friends are found in abundance. From my first day till this very moment, I have been nurtured by every experience. My leadership skills have been enhanced by the trust placed upon me.” Kok Teng further declares, “It is with pride that I carry the title, ‘KDU Alumni’.”

“As a freshman, venturing into the realms of hospitality and tourism, KDU College was the limelight for me. The teaching and learning strategies I absorbed through KDU College (SHTCA) had enhanced and guided me to be competitively serving the world of hospitality and tourism with loads of pride and honor. My passion towards teaching has driven me back to my KDU family.

It is my goal to shape and develop future hoteliers. I hold great pride in being part of this KDU (SHTCA) family as “this journey with KDU College is a pathway with no end,” Anand shares.
 

Twittered...

  • 07/31/2010 - 11:33 Buah keluak actually smells like hot mocha when cooking in butter .... http://bit.ly/crNH6F
  • 07/31/2010 - 11:09 Black nuts or buah keluak getting ready to be made into powder for this Monday's photoshoot with the star.
  • 07/30/2010 - 19:03 Kenneth and I are cooking at bakita, changkat... Come out down...
  • 07/28/2010 - 18:49 The Grill Room at Mandarin Oriental is looking for a commis 1 ASAP. Any CULA 4 or 5 interested? Message me.
  • 07/28/2010 - 17:06 black sesame I/c with caramelized banana, passion fruit cracker and kemang

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