Singapore

Bread on the tracks

REPUBLIC POLYTECHNIC

A train model at the Diploma in Restaurant and Culinary Operations' booth at Republic Polytechnic's open house did not just look good, it smelled good too.

More than 15kg of bread flour was used to create the model measuring 1.3m by 25cm by 15cm.

Salted dough was used to preserve the bread over the course of the Open House.

NO RECEPTION: Aluminium foil was used to create a room that blocks mobile signals.

Created by the course's full-time chef instructor Jaslyn Leong and second-year student Tan Yan Chan, 22, the bread train took a month to design and make.

They were inspired by the Open House theme for the School of Hospitality (SOH). Ms Leong, who has 18 years of culinary experience, said they wanted their exhibit to be linked to SOH's theme of Your Passport to the World.

She said: "With the train as an increasingly convenient mode of cross-country travel today, we thought it was a fitting idea that symbolised travel and adventure."

Bread-making is also part of the course curriculum.

Ms Tan, who volunteered for the project, had wanted to learn the techniques of bread design but gained an even bigger takeaway.

She said: "I feel that I've become a more patient person after this project, which requires a step-by-step process of making, baking and shaping the dough."

At the Diploma in IT Service Management booth, curious visitors streamed in and out of a "cage" made of aluminium foil that cuts off mobile signals.

The exhibit was inspired by the Faraday Cage, a 19th-century invention which is an enclosure made of conductive metal screens that block electric fields.

The team of 10 staff and students from the School of Infocomm wanted to let visitors experience what it would be like without mobile reception to better appreciate mobile networks.