The Department of Hospitality and Catering Technology successfully organized another vibrant edition of Kaffe Gardenia – Students’ Entrepreneur Studio on 19 February 2025 (Wednesday) at the Green House, GCU, under the theme Wok Magic. The event was conceptualized to provide students with immersive experiential learning through the simulation of a live food business environment centered on Asian-inspired cuisine and wok-based cooking techniques.
For this themed edition, students curated and showcased an exciting menu comprising Smoky Streppe Chicken, Emperor’s Egg Delight, Yangzhou Fried Rice, and Crispy Garden Orbs. The concept emphasized high-heat wok cooking, bold flavor profiles, balanced seasoning, texture contrast, and visually appealing presentation. Students adhered to strict hygiene protocols, maintained systematic workflow, and ensured attractive plating to elevate the overall customer experience.
Participants were actively engaged in every phase of the entrepreneurial cycle, including concept development, menu planning, ingredient sourcing, mise en place, live production, portion control, costing, pricing strategy, branding, stall setup, sales operations, and customer interaction. The live kitchen model closely replicated the functioning of a quick-service restaurant, enabling students to translate theoretical knowledge into practical execution within a real-time operational framework.
The event received an enthusiastic response from customers, who appreciated the authentic flavors, aroma, presentation, and professional service standards. The coordinated teamwork, confident communication, and effective time management displayed by the students reflected strong managerial and organizational abilities. The initiative significantly contributed to enhancing students’ leadership qualities, decision-making skills, adaptability, and entrepreneurial confidence.
Purpose of the Event
The primary objective of organizing Wok Magic under Kaffe Gardenia was to strengthen students’ entrepreneurial skills and operational expertise in a themed culinary setup. The event aimed to:
- Develop leadership and strategic decision-making skills
- Encourage creativity in menu design and food presentation
- Enhance teamwork and coordination in a live production environment
- Strengthen understanding of costing, pricing, and revenue generation
- Improve marketing techniques and customer service competencies
- Foster confidence and an entrepreneurial mindset
Overall, the event effectively bridged classroom learning with real-world business application, making it a practical, enriching, and impactful learning experience for all participating students.










