From a culinary expert in the United States years ago to leading the Culinary Arts Management Programme at UTM, Dr. Christy Ng champions a learning journey that blends culinary technique with business acumen. Her mission at the University is to cultivate future professionals who innovate, honour Macao’s heritage, and stay ahead of global trends in a rapidly evolving industry.
As Coordinator of the Culinary Arts Management Programme at UTM, she leads other team members in overseeing the programme’s curriculum development, industry collaborations, student engagement, and research initiatives.
In her perspective, the programme is designed to integrate theoretical knowledge with practical expertise, equipping students with both culinary techniques and management principles. This dual focus enables graduates to not only master the art of cooking but also lead and innovate within the business side of the culinary industry.
“The programme strives to empower students and contribute to the culinary excellence of Macao and beyond,” she said.
Students benefit from extensive hands-on training in UTM’s state-of-the-art educational kitchen facilities, internships with industry partners, participation in both local and international culinary competitions, and access to guest lectures and mentorship opportunities that prepare them for real-world challenges.
Heritage and innovation
One of the programme’s defining features, Dr. Ng noted, is its strong emphasis on preserving Macao’s culinary heritage.
“Students engage in courses that explore local ingredients, traditional cooking methods, and the cultural significance of Macao’s diverse food scene, fostering a deeper appreciation for the region's gastronomy,” she explained. “It is pivotal in reinforcing Macao's status as a UNESCO Creative City of Gastronomy.”
With sustainability, technology, and changing consumer preferences reshaping the culinary and hospitality landscape, she ensures that the programme’s curriculum evolves alongside the industry. She actively engages with culinary professionals and participates in international conferences to stay abreast of latest developments and bring cutting-edge insights into the classroom.
“Our programme emboldens food innovation, encouraging students to explore new culinary techniques and global trends while preserving local flavours,” she added.
From kitchen assistant to educator
Dr. Ng’s own journey into the culinary world began at the ground level—as an assistant in the dining services of a U.S. university. That formative experience gave her a lasting appreciation for the artistry and operational complexity of the culinary and hospitality sectors.
“I’ve recognised the profound impact education can have on shaping future culinary professionals,” she said. “I aim to empower students to excel in their careers while fostering a love for culinary arts and a commitment to excellence.”
She spent more than a decade in the United States, earning her bachelor’s, master’s, and PhD degrees in business administration, hospitality administration, and human environmental sciences. While at Oklahoma State University, she also served as a teaching assistant, honing her skills as an educator and deepening her understanding of the field.
Her passion for culinary arts, combined with her academic foundation, led her to join UTM about 11 years ago. “I joined UTM driven by a passion for culinary arts and education, and a desire to contribute to the development of Macao’s vibrant culinary scene,” she remarked. “The university’s commitment to hospitality and tourism education excellence aligned perfectly with my professional goals.”
Dr. Ng believes that passion is the foundation of a successful career in the culinary arts. “Developing a genuine love for the craft fuels long-term success in the evolving world of culinary arts and hospitality,” she said.
Reflecting on her journey, she encourages both her students—and herself—to remain curious, open-minded, and committed to continuous learning. “Whether through formal education, workshops, or self-study, always seek to expand your knowledge and skills. The culinary world is constantly evolving, and staying up to date is essential,” she explained.
Embracing constructive feedback and experimental thinking are also important. “Innovation is key in the culinary arts, and experimentation can lead to exciting discoveries,” she added.