JOHOR BAHRU, Jul 4 — In a vibrant celebration of culture and community, the Student Experience Unit at UTM International successfully hosted the Traditional Malaysian Cuisine Programme. This engaging initiative offered international students a hands-on learning opportunity, allowing them to dive deep into Malaysia’s rich culinary heritage. By promoting inclusive, out-of-the-classroom education, the event strongly aligned with SDG 4 (Quality Education). The interactive cooking session served not only as a gastronomic adventure but also as a cultural bridge connecting diverse global communities within the Universiti Teknologi Malaysia (UTM) campus, echoing the inclusive spirit of SDG 10 (Reduced Inequalities).

Held at the UTM International building, the intimate yet lively programme welcomed nine enthusiastic international students. Eager to explore the unique flavours of their host country, the participants temporarily traded their textbooks for aprons. The session was expertly guided by Susilah Arumugam, Nurul ‘Ain Md Ali, and D. Dahyuna Mohd Yunus. Together, they led the students step-by-step in preparing three beloved local delicacies: the crispy and savoury Indian snack murukku, the sweet and spicy Malay popia sira (glazed spring rolls), and traditional savoury Chinese chicken dumplings.

Beyond merely following recipes, the international students were taken on a comprehensive cultural journey. Before the session, the instructors introduced the historical background of each cuisine. Students learned about essential local ingredients, traditional preparation methods, and the specific cooking techniques required to perfect each dish. The hands-on nature of the activities encouraged participants to interact, cooperate, and share the universal joy of communal food preparation in a relaxed, enjoyable environment.

The programme provided a highly meaningful platform for these global scholars to gain a profound appreciation of Malaysia’s multicultural food landscape. Through direct participation, the students discovered firsthand how food serves as a cornerstone of cultural identity and a powerful catalyst for social connection in Malaysia. Beyond acquiring new culinary skills, the event fostered genuine camaraderie, creating vital opportunities for the participants to network with one another and bond with UTM International staff. This seamless teamwork and cultural exchange directly supported SDG 17 (Partnerships for the Goals) by fostering global cooperation and building strong community ties.

The immersive experience culminated in a delightful communal tea-time session. Participants and staff gathered around a shared table to feast on the murukku, popia sira, and chicken dumplings they had laboriously prepared together. This shared meal was a fitting and joyous conclusion to the day, allowing everyone to savour the delicious results of their cross-cultural teamwork.

The programme concluded on a highly memorable note, leaving the students with new culinary abilities, enduring friendships, and a deepened respect for Malaysia’s diverse gastronomic heritage. Through enriching initiatives like this, UTM continues to champion global integration and student well-being, a core tenet of SDG 3 (Good Health and Well-being). By providing valuable, out-of-the-classroom experiences, UTM ensures that the educational journey of its international students is as culturally rewarding as it is academically excellent.

Authored by: Hemnaarth Tanakaran and Nabielah Mohd Farid