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Introduction

As part of FCMS commitment to fostering multicultural understanding and appreciation, a group of students recently participated in an international cooking competition. This event provided a unique opportunity for students to showcase their culinary skills, creativity, and cultural awareness by preparing dishes from different countries around the world. In this report, we will explore our experiences leading up to and during the competition, as well as the delicious dishes we created and the valuable lessons we learned along the way. Join us on this flavorful journey as we take you through our international cooking adventure.

Goals and Objectives:

  1. To highlight the importance of multicultural understanding and appreciation through the art of cooking.
  2. To showcase the diverse culinary skills and cultural awareness of the participating students.
  3. To document the students' experiences, challenges, and successes in preparing for and participating in the international cooking competition.
  4. To provide insight into the preparation and execution of dishes from various countries around the world.
  5. To reflect on the valuable lessons learned by the students through their participation in the competition.
  6. To inspire and encourage other students to explore and embrace different cultures through the universal language of food.
  7. To promote FCMS commitment to diversity, inclusivity, and global awareness through extracurricular activities like the international culinary competition.

Description of learning outcomes achieved through the activity:

  1. Cultural Awareness: Students gained a deeper understanding and appreciation of different cultures by researching and preparing dishes from various countries around the world. They learned about the ingredients, flavors, and culinary traditions specific to each culture.
  2. Culinary Skills: Students honed their cooking skills by experimenting with new recipes, techniques, and ingredients. They learned how to follow recipes accurately, adapt to different cooking styles, and present their dishes in an appealing manner.
  3. Teamwork and Collaboration: Students worked together in teams to plan and execute their dishes. They learned how to communicate effectively, delegate tasks, and support each other to achieve a common goal.
  4. Problem-Solving: Students encountered challenges along the way, such as ingredient substitutions, time constraints, and unexpected issues in the kitchen. They developed problem-solving skills by thinking on their feet, adapting to changes, and finding creative solutions.
  5. Leadership and Initiative: Students took on leadership roles within their teams, taking charge of decision-making, organization, and coordination. They demonstrated initiative by taking responsibility for different aspects of the cooking process.
  6. Presentation Skills: Students learned how to present their dishes in a visually appealing and professional manner. They practiced plating techniques, garnishing, and creating a cohesive presentation that showcased their culinary creations effectively.

Overall, the students' participation in the international culinary competition provided them with a hands-on, practical learning experience that fostered cultural understanding, culinary skills, teamwork, problem-solving abilities, leadership qualities, and presentation skills. It was a rewarding opportunity for students to expand their horizons, try new things, and grow both personally and academically.

Date, Time, Venue:

Wednesday, May 1st 2025 , 12:00-1:00pm, FCMS GROUND FLOOR

Targeted Audience:

INTERNATIONAL students

Brief description of the activity:
  • The announcement included 6 countries the students registered to be part of (Lebanon-Morroco-Italy-Japan-America-Mexico)
  • The students each decided on a dish to prepare from the chosen country that presented to the judges.
  • The judges judged each corner based on the provided rubric
  • The winners all received cash prizes that were distributed evenly amongst the participants in the booth.