Chin, Chester French-style Ipoh curry mee, cendolverrine: graduates put twist to M’sian food. In The Star Online, (4 December 2022), 8 p..
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2022_12_04. Star Online. French-style Ipoh curry mee, cendol verrine_ Graduates put twist to M’sian food.pdf - Published Version Restricted to Repository staff only (841kB) | Request a copy |
Official URL: https://www.thestar.com.my/news/education/2022/12/...
| Item Type: | News Clippings |
|---|---|
| Additional Information: | P1: Congratulations: Lee (seated, centre) posing for a photo with the graduates, and Sunway academics and trainers. P2: Cointreau: The graduates should be commended for completing their studies amid the pandemic. P3: Siew: Studying here, you learn recipes that can be adapted to local ingredients. |
| Keywords: | Sunway Le Cordon Bleu Malaysia; Lim Justine Jiaxin; Jensen Chong Zhe Hang; Grand Diplome; 10th anniversary; Janice Siew; Advanced Diploma in Professional Cookery programme; Elizabeth Lee; Charles Cointreau; |
| Subjects: | A > anniversaries C > culinary arts (field of study) G > graduating classes |
| Divisions: | Others > Sunway Le Cordon Bleu |
| Depositing User: | Ms Juwairiah Tan Sulaiman |
| Date Deposited: | 20 Jun 2023 01:07 |
| Last Modified: | 20 Jun 2023 01:07 |
| URI: | http://libraryarchive.sunway.edu.my/id/eprint/4689 |
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