On 25 November 2025, Year 2 Culinary Arts Management students attended an Italian cheese-making workshop led by Luigi D'Ingeo, Cheese Maker from Sands Macao, and Executive Sous Chef Nicholas Olivas, assisted by Chef de Cuisine Gaston Lao. The session covered traditional techniques for making fresh mozzarella and burrata, from curd formation to stretching, shaping and filling burrata's creamy interior. Students practiced the hot-stretch method for mozzarella, learned food-safety and commercial adaptations, and tasted freshly made samples to evaluate texture and flavor.
This collaboration with Sands Macao provided students with a rare opportunity to learn artisanal skills from industry professionals and reinforced key competencies in dairy handling, hygiene and culinary presentation. The Faculty thanks Luigi D'Ingeo, Chef Nicholas Olivas and Chef Gaston Lao for sharing their expertise and looks forward to further industry-led practical sessions that enrich students' professional development.
