Can cooking a simple meal spark a wave of community warmth? Our students just proved it can.
Guided by Ms Joyce WONG, Senior Lecturer of the Department of Hospitality and Business Management at THEi, four talented students from the Bachelor of Arts (Honours) in Culinary Arts and Management namely AU King Chung, Johnathan, YUNG Pak Yiu, Paco, LEE Pak Tak, Douglas and WEN Chi Yin, Fred successfully launched the “Farm to Table Little Pioneer” project.
Stepping up as mentors, four students empowered students with special educational needs through a series of three comprehensive experiential workshops. The journey began with a farm visit and menu planning, progressed to hands-on soft meal cooking, and culminated in transforming fresh hydroponic ingredients into IDDSI-standard “Care Food.” They used their professional culinary skills to develop soft meals for elderly individuals with swallowing difficulties. They served meals that are “nutritious, flavorful, and dignified,” creating a bridge of care between the youth and the elderly.
We are thrilled to share that the team has successfully made it to the Top 12 of the 2025/26 “CommunityQuest — VTC Community Engagement Award”! They are officially heading to the finals to compete for six major awards. Our sincere gratitude goes out to the strategic partners whose collaboration ensured the project’s successful execution:
- German Pool Hong Kong Limited
- The Hong Kong Council of Social Service (HKCSS) Care Food
- Baptist Oi Kwan Social Service — Tsing Yi Neighbourhood Elderly Centre
- Hong Chi Pinehill Integrated Vocational Training Centre
- Hydrogro Company Limited
- The Wellness Kitchen