VISITORS nibbled on dim sum and sipped kung fu tea made and served with a professional flair by students of Haking Wong Technical Institute at this year's open day.
The occasion featured the work of all departments in the institute, with special attention to the new course on Restaurant and Catering Operation (Chinese Cuisine) of the Hotel-keeping and Tourism Studies Department, and courses in Marine Engineering and Fabrication.
''The purpose of the open day is to introduce our institute and its courses to students, parents and employers,'' said principal James H. L. Kung. ''Employers are welcome to give us their opinions on our syllabus and provide us information about new technology.'' Students had set up interesting displays reflecting their various courses and subjects, and gave demonstrations in workshops, classrooms and in the main hall.
Those following the Chinese cuisine course invited guests to take tea and dim sum in the Chinese kitchen. They also showed their skills in folding serviettes and decorating dishes with ''carrot flowers''.
''It's not difficult at all, once you get the hang of it,'' said one of the students.
Also on display in the kitchen was a huge butter carving, prepared by Hotel Cookery (Chinese Style) students in order to practise ice-carving.
