By UOW Malaysia 

In September 2024, students from Shoyo High School and Foon Yew High School experienced two remarkable events that highlighted the importance of mobility and creativity in education.

First, eight Shoyo High School students from Japan participated in an enriching mobility program themed “Taste of Malaysia.” Guided by Chef Eddie, they engaged in a hands-on cooking session where they learned to make traditional Malaysian snacks: cucur udang (prawn fritters) and pisang goreng (banana fritters). This interactive workshop not only improved their culinary skills but also deepened their appreciation for Malaysia’s vibrant food culture. As the students mixed batter and fried their creations, they shared stories from their own culinary traditions, fostering cultural exchange and building lasting friendships. The successful program culminated in a delightful tasting of their snacks, with many expressing excitements about recreating the dishes at home.

Just a few days later, within the same week, a group of 60 Foon Yew High School students from Johor Bahru, organised by Link Ink Edu, embarked on an engaging campus tour of UOW Malaysia. The day was a blend of exploration and creativity, with students learning about academic programmes and campus life. The highlight was an interactive cupcake-making workshop led by Chef Alex. Students enthusiastically embraced the opportunity to express their creativity, learning essential baking and decorating techniques. Laughter and collaboration filled the room as they crafted their unique treats, further enhancing their bonds and passion for baking.

Both events exemplified the power of educational experiences that promote mobility and creativity. The Shoyo High School program enriched cultural understanding, while the Foon Yew High School visit fostered teamwork and excitement for future culinary endeavours.