Penang: Universiti Teknologi MARA (UiTM), Penang campus has launched a community kitchen initiative named Dapur Hal Ehwal Pelajar (Dapur HEP), aimed at alleviating the financial burden on students. It is the first UiTM campus in Peninsular Malaysia to implement this project after its initial introduction at UiTM Sabah in 2023.

According to BERNAMA News Agency, Dapur HEP was conceptualized by Prof Dr Mohd Sazili Shahibi, the Deputy Vice-Chancellor of Student Affairs (HEP), during a meeting with deputy rectors of Student Affairs across all UiTM campuses. The initiative was launched at the Penang campus on June 4, 2023, under the leadership of the then Deputy Rector of Student Affairs, Associate Professor Dr Basharudin Abdul Hadi.

Dewi Anis Othman from Penang UiTM’s Student Residential and Hospitality staff stated that the project started with a modest contribution of four rice cookers and 20 kg of rice from a private donor. The kitchen has since expanded and is now equipped with two sets of stoves, essential items, and canned food, enabling students to prepare their meals.

The kitchen operates from the second-floor pantry of the residential college for both male and female students. It is open daily from 7 am to 11 pm, with the College Representative Committee conducting daily monitoring to ensure cleanliness and maintain inventory.

While the kitchen primarily targets students from the B40 group, it is accessible to all students, recognizing the financial challenges many of them encounter. Dewi Anis highlighted that the initiative has benefited 50 percent of the 5,500 students from seven residential colleges on campus and has been recognized with the Gold Category Special Award for Best Dapur HEP at the 2024 UiTM Excellence Awards for National Student Residencies.

The programme has also garnered interest from ASEAN member countries, including Indonesia and Thailand, whose representatives visited the campus to learn about the initiative, aiming to implement a similar model at their universities.

Plans are underway to expand the Dapur HEP initiative to include students with disabilities by identifying a suitable ground-floor location for this purpose. Around 15 UiTM campuses, including satellite campuses, have begun implementing the Dapur HEP initiative.

Students have expressed appreciation for the initiative. Nur Basiroh Mohd Rahim, a Master’s in Chemical Engineering student, acknowledged the kitchen’s role in reducing her daily food expenses. Muhammad Hakimie Azim Azha, a final-year Diploma in Tourism student, emphasized the importance of such initiatives, especially for students who do not come from affluent backgrounds, and shared how it helps him save on food expenses.