With the recent increase in the elderly population, there has been growing interest in dysphagia symptoms related to swallowing difficulties among seniors. Simply offering soft or pureed food is not an adequate solution for seniors with dysphagia. Therefore, the 'Concept Implementation Project' course in the Global Culinary Arts Department plans to hold a tasting event to develop various desserts using special ingredients tailored for seniors with dysphagia. This event aims to share these innovative ideas with the school community.

At this tasting event, a total of three teams will develop and present six dysphagia-friendly desserts.

Menu Items

Choco Delight, Bloom (Vanilla Black Tea Crème Brûlée), Mochi with Soft Persimmon Filling, Yuzu Pound Cake, H(alm)oney Cake, Panna Cotta