Wei-cheng Chong, a student from the Department of Hospitality Management, STUST, recently won two silver awards in the 2022 TCAC Taiwan International Culinary Challenge, organized by Worldchefs and the Chinese Cereal Industry Technology Research Institute and the 2022 Yushiu Cup Taiwan Wheat Flour Baking Competition. Jia-yu Ni won the Mousse Cake Silver Award in the 2022 Lu Yu Cup Hakka Tea Drinking and Tea Food Cooking Competition (college group), held by Hongguo Delin University of Science and Technology. The department's achievement in competitions and teaching effectiveness have been well recognized by all walks of life.

【Wei-cheng Chong from the Department of Hospitality Management, STUST, won the Silver Award of the 2022 TCAC Taiwan International Cooking and Food Challenge Art Bread.】

The Department of Hospitality Management, STUST, has been deeply involved in the field of baking for many years. The baking players have been outstanding since the establishment of the department. Recently, Wei-cheng Chong and Jia-yu Ni won awards under the guidance of Prof. Cheng-sheng Lin. Wei-cheng Chong, who participated in the TCAC competition for the first time this year, was favored by the judges with his work of artistic bread "Natural" and won the Silver Award. The theme of this competition is to create ideas around the jungle and nature, and the work incorporates the endangered Rafflesia, hidden rivers in the jungle, and various insects to remind people of protecting the beautiful nature at all times. It symbolizes the coexistence of nature and ecological balance. The flowers add to the embellishment, making the overall work come alive; while the theme of Yushiu Cup's work incorporates Taiwan's tea ceremony culture and local fruit ingredients, emphasizing Taiwan's human touch and enthusiasm. It won unanimous praises from the judges in terms of taste design and level. Wei-cheng Chong, a contestant from the Department of Hospitality Management, STUST, said that the resources of the school and the guidance of Prof. Cheng-sheng Lin's rich professional experience were the key to breaking through the bottleneck. He presented the best state of his work within a short period of time. When he encountered setbacks, he was accompanied and guided by his advisor, so that he could always maintain a good attitude to face the competition. After this competition, Chong found that he still have a lot of room for improvement. He is now looking forward to more dazzling performances and more beautiful works in the future.

【The work "Nature" by Wei-cheng Chong from the Department of Hospitality Management, STUST, won the Silver Award of TCAC Taiwan International Cooking and Food Challenge Art Bread.】

In addition, Jia-yu Ni, a sophomore from the Department of Hospitality Management, STUST, won an Excellent Work Award in bread making in the National Skills Competition in her first year at STUST. It was not easy in such a dynamic competition. She had to complete the eight-inch mousse cake with Hakka elements within 75 minutes. It was a very challenging baking competition for students. In her work “Orange,” Hakka ingredients—kumquat and Leicha—with the sweet and sourness of kumquat, are combined with the unique aroma of Leicha and the fragrance of vanilla custard. The cake at the bottom is moist and sweet, and the overall taste is sweet and sour. She won unanimous praises from the judges after the tasting.

【Wei-cheng Chong from the Department of Hospitality Management, STUST, was taking a photo with his work in the 2022 Yushiu Cup Taiwan Wheat Flour Baking Competition (College Group).】

President Deng-maw Lu of STUST said that the school has made great efforts in the process of cultivating students' skills and occupations. It has exhausted the resources and strength of the whole department to guide students to participate in various professional competitions, and also selected cultivated students to go to Australia to obtain catering licenses. The school's long-term training in catering technology provides a practice venue for catering majors. The most important contribution comes from teachers of the school, while the department always gives its greatest help and solutions to students during their practice. The fine tradition of STUST and the combination of teachers, studies and technology has been passed on through experience sharing, laying a good foundation for students' future employment.

【The work “Orange” of Jia-yu Ni from the Department of Hospitality Management, STUST, for the 2022 Lu Yu Cup Hakka Tea Drinking and Tea Meal Cooking Competition (College Group).】

【The Mousse Cake of Jia-yu Ni from the Department of Hospitality Management, STUST, won the Silver Award (College Group) of the 2022 Lu Yu Cup Hakka Tea Drinking and Tea Meal Cooking Competition.】

【The baking team of the Department of Hospitality Management, STUST, was practicing for competitions.】