V Sparkle

For three consecutive years, CEU has partnered with Sik Sik Yuen to develop soft meal projects, enabling students to transform their VEPT skills into practical solutions that meet social needs. This year, the project adopted the theme of “nostalgic Hong Kong–style Western cuisine”, combined with a Western-style afternoon tea experience, allowing seniors with swallowing difficulties to reminisce classic flavours and traditions of the past with their friends. 

The project is a cross-disciplinary collaboration between the Health and Life Sciences Discipline and the Hospitality Discipline. Students of Higher Diploma in Food Technology and Safety at the Hong Kong Institute of Vocational Education (IVE), and students of Higher Diploma in Baking and Pastry Arts and Diploma in Bakery, Pastry and Confectionery at the International Culinary Institute (ICI), drew inspiration from nostalgic Hong Kong–style Western dishes and spent nearly six months developing six soft-textured savoury and sweet treats. These include pineapple pound cake, apricot cake, shrimp toast, chicken tart, ginger soufflé, and black sesame sweet soup. The delicacies were elegantly presented on a three-tier western afternoon tea stand, offering the elderly a delightful visual and culinary experience. 

Earlier, the students organised a tasting session at Sik Sik Yuen’s Ho Chui District Community Centre for Senior Citizens. One elderly participant Yuk-yee was delighted by the presentation of the three-tiered stand and remarked with a smile, “It looks elegant, tastes delicious, and brings the feeling of a hotel experience.” She particularly enjoyed the black sesame sweet soup, commending its smooth texture and rich aroma, being even better than those available elsewhere in town. Another participant, Wah-wai, praised the treats for being not only visually appealing but also very close to the original flavours and easy to swallow, with the shrimp toast standing out for its fresh and flavourful shrimp. 

MOK Ka-chun, a student of Higher Diploma in Food Technology and Safety at IVE, shared that the development process of the soft meal afternoon tea set applied classroom knowledge of food properties, food safety and preservation guidelines, as well as the International Dysphagia Diet Standardisation Initiative (IDDSI) referenced for soft meals. These helped the team precisely adjust ingredient ratio and texture. 

Helen Chioma AJAEZU, a student of Diploma in Bakery, Pastry and Confectionery at ICI, shared that the team was determined to challenge the stereotype that soft meals are merely “blended food”. They worked hard to meet professional standards for texture, softness, and layering in their cakes, while also reducing the “sticky” sensation often associated with soft meals. This required extremely precise control of ingredient ratio. For example, they specially developed a smooth version of cream and apricot jam for the cakes, ensuring the treats were not only safe to eat but also retained their original sweet-and-sour flavours. 

Looking ahead, CEU will continue to collaborate with Sik Sik Yuen, with plans to launch this creative and heartfelt soft meal project in coming August, with the ultimate goal to extend this project to benefit more people in the community who are in need.  

[Photo 1] A group photo of students and teachers from the Higher Diploma in Food Technology and Safety at IVE, as well as Higher Diploma in Baking and Pastry Arts and Diploma in Bakery, Pastry and Confectionery at ICI, together with the elderly participants at the tasting session. 

[Photo 2] The six soft meal delicacies developed over nearly six months by IVE and ICI students, including pineapple pound cake, apricot cake, black sesame sweet soup, ginger soufflé, shrimp toast, and chicken tart. 

[Photo 3] Students listen attentively to feedback from the elderly during the tasting session, taking note of areas for improvement. They find the opportunity to interact directly with the participants to be incredibly rewarding. 

[Photo 4] The team takes great care in adhering to food safety and preservation guidelines, IDDSI standards for soft meals, and ensuring the appropriate serving temperature for the food items. 

[Photo 5] The elderly participants are delighted by the variety of dishes, which brought back childhood memories. They appreciate the fine, moist, and soft texture that allows them to swallow easily while retaining original flavours.