Culinary Arts Students Shine at Feast of Fortune
A Chinese-Themed Festival Showcasing Skills and Creativity
Students of the Culinary Arts Study Program at Politeknik Pariwisata Makassar proudly demonstrated their expertise and creative spirit through a vibrant Chinese-themed festival titled Feast of Fortune. Organized as part of the Final Semester Examination, this collaborative event brought together students from Semester 4 A and Semester 2 A, integrating multiple courses including Oriental Cooking Techniques, Advanced Bread and Pastry, Nutrition Application, Culinary Entrepreneurship, Hospitality Marketing, and Food Decoration Art.
The event was officially opened by the Director of Politeknik Pariwisata Makassar, Dr. H. Herry Rachmat Widjaja, MM.Par., CHE., CDM-FL, and attended by the Head of Department, Head of Study Program, faculty members, staff, and the students’ families, who came to support and appreciate the students’ achievements.
In his opening remarks, Dr. Herry Rachmat Widjaja praised the students’ dedication and innovative approach. “Feast of Fortune is clear proof that our Culinary Arts students not only master cooking techniques but also integrate nutritional science, decoration skills, marketing strategies, and entrepreneurial insight into every detail of their work. This sets our graduates apart — they are ready for the industry, highly creative, and solution-oriented,” he remarked.
Staying true to its Chinese festival theme, the entire event layout and decor featured traditional Chinese motifs, all meticulously designed and handcrafted by the students themselves. From entrance arches adorned with red lanterns and paper fans to table settings embellished with Chinese calligraphy and festive symbols, every detail reflected the theme and enhanced the authentic dining experience for guests.
The culinary offerings were equally impressive. The Main Course lineup featured highlights such as Tom Yum Soup, Assorted Sushi (Nigiri: Tamago, Shrimp; Maki Sushi: Crab Stick, Chicken Chashu), Assorted Dumplings (Siomay, Gyoza, Xiao Lao Bao, Hakau), Oriental Fried Rice, and flavorful dressings like Chili Oil, Mentai, Ponzu, and Wasabi Mayo.
For the B2L Course, guests enjoyed a complete tasting journey starting with Pearl Ball with Hoisin Sauce as an appetizer, Wonton Soup, Roll Chicken Cantonese as the main course, and a sweet ending with a Strawberry Éclair. The TDL dessert station was a crowd favorite, offering Strawberry Pannacotta, Goji Berry Jelly, Chocolate Brownies, Unbaked Mango Cheesecake, Lemon Meringue Pie, and Strawberry Éclair.
Beyond the culinary presentations, students displayed innovative products from their Nutrition Application course, highlighting how nutrition knowledge can elevate menu development for health-conscious dining. A pitching session under the Culinary Entrepreneurship course allowed students to present their business ideas, demonstrating their ability to think commercially and market their culinary innovations effectively.
Through Feast of Fortune, Culinary Arts students proved that they are not only skilled in the kitchen but also capable of conceptualizing and executing an entire themed event — from recipe design and product research to layout planning, decoration, and business pitching. This festival reaffirmed Politeknik Pariwisata Makassar’s commitment to producing graduates who are well-rounded, creative, and fully prepared to thrive in the dynamic hospitality industry.