• culinary school
• cake art courses
• cake decorating classes
• baking classes
• culinary classes
• baking and pastry courses
• cake classes
• culinary classes
• commercial baking class
• professional cooking courses
• baking certificate courses
• pottery cake courses
• sugar paste courses
• degree of baking theory
• DIY baking classes
• cake decorations courses
• bread and pastry courses
• sugar art courses
Baking is considered as a profession that has the greatest potential nowadays. In recent years baking colleges have been springing up. Some of them follow the system of “Apprenticeship Training” and form their classes under the name of a “college” while others attract students by offering prize awards or overseas study trips. Very few really offer proper education in a practical way.
“Chef Siew Cake Art & Culinary Sdn. Bhd.” is one of these few baking colleges offering the proper education desired. We won our reputation as a ‘teaching brand’ in the sector in the past few years. With the exquisite skills learnt from us, our students received respect and trust from others in the workplace. Each of them is like our “brand messenger”.
We have compiled a set of systematic, professional and practical lessons for students equipping them with a good knowledge in theories and exquisite skills until they have fully grasped our teachings. What we impart in them are not the crude techniques of the past but the skills greatly demanded in the workplace in future.
In our college, you will experience a proper education different from others. We have “optimized teaching”, “elite system”, “university point system”, “learning on special subjects” etc. in store for you. Students will be more knowledgeable and better than other college graduates in knowledge, skills and related info.
Despite his successful establishment of his own ‘teaching brand’ for his college, Chef Siew was never complacent as he believed that in this competitive age, one would either move forward or drop behind. So, in 2007 he flew to Suzhou, China for self-enhancement, taking up courses that specially dealt with the theories on artistic cakes, chocolates making and shaping theories, theories on cookies and desserts making and theories on baking.
His tireless efforts in learning put him in the leading position for trendy baking. So, every year Chef Siew would go for study trips overseas to absorb the most advanced and state-of-the art baking techniques that would be introduced to the college later.
A master from an “Apprenticeship Training college” teaches the same old techniques applicable during his time requiring students to reproduce ‘acceptable’ work only before they graduate. However, in this fast changing era, what you have learnt can be the ‘past’ techniques of 5, 6 years ago. This is a prevalent weakness found in the teaching sector.
In order to let students obtain first hand information and master the latest exquisite skills, we have initiated the “Optimized Teaching”. For example, the College will from time to time invite renowned masters specializing in certain fields to be our guest lecturers. They will teach students special baking lessons for 1 or 2 days to allow students to learn from different masters. Besides the special lessons, we also invite outstanding bakers to conduct a few-hour forum or demonstration. Students may be able to keep pace with others in baking business after mastering the latest info and acquiring a good knowledge and skills in baking.
Optimized Teaching” also includes enhancing students’ knowledge in baking. We make arrangements for students to visit local famous ingredient factories. The factory management will send its experienced personnel to introduce to students the manufacturing process of ingredients and the latest machineries. Students will benefit a lot from this practical knowledge involving a variety of subjects.
Many colleges spend a considerable sum on its décor. The beautifully decorated classrooms look splendid with rows of desks and chairs well arranged like those found in a secondary school. Each student has access to the machineries and equipment at his seat.
These may look beautiful outwardly but may mislead students too. Students will find out after graduation that there is actually a great difference between the workplace and the classrooms they are familiar with. A gap is thus felt either psychologically or on their habitual doings. Hence their performance is adversely affected. In fact, no workplace can provide you with an individual seat equipped with your own machineries and equipment.
When technical lessons are conducted here with stainless steel table in the center, the ambience created will be the same as in an actual workplace kitchen.
Psychologists pointed out that an environment has a great impact on a person physically and mentally. When classrooms are designed like the kitchens in a workplace, students can start learning how to foster a close rapport with colleagues and can get settled in a workplace more easily after graduation. As they do not feel any gap psychologically or on habitual doings, they can perform well and will be highly regarded by their employers.
Professional colleges have a perfect system in place for training students in pursuit of students’ quality and performance at workplace. For example, we adopt the point (credit) system as in a university. Points will be awarded for each subject and students can qualify for graduation only when they fulfill the point requirements.
“Apprenticeship Training” Colleges pursue profits only and smooth-sailing graduation only means a business transaction is completed. However, it is not so for us. A graduate leaving our College is a messenger of the College. We will not lower our threshold to suit the students as it has a direct impact on our teaching brand.
We strive to make our students more competitive so that they may become future baking leaders in the workplace. The College holds competitions from time to time to enhance their competitive strength and to detect their own weaknesses. Winners will undoubtedly be awarded trophies while losers will also be given extra guidance.
The main difference between an “Apprenticeship Training” college and a professional college is that the former teaches with fragmentary notes while the latter has a set of systematic lessons. “Chef Siew Cake Art & Culinary Sdn. Bhd. ” has compiled its lessons based on the requirements for formal education and is therefore highly educational.
A proper education is to equip students with the expertise in baking that in turn helps them enhance in creativity. Many creations in baking are contributed by bakers’ expertise which is the source of inspirations. Teaching of techniques should be based on professional knowledge too. Both are equally essential.
Professional knowledge must be complemented by good and proper baking techniques. We place emphasis on students’ practical experience which not only enables them to learn the techniques but also makes them more skillful and capable of rising to different occasions achieving the combined effect of theories and practical.
There is a relaxed atmosphere of learning here but the requirement on our teaching system is stringent. We are one of the few proper baking colleges that adopt a “university system”. “A high quality student is trained by a good master” there goes a Chinese saying. Students are viewed as our “Brand Messengers”. Therefore we cannot afford to relax our teaching requirements.
Having a strong teaching staff lineup, we continue with our efforts to ensure our professional teaching qualities. It is a condition that each teacher must contribute innovative creations in his specialized field every month and that he must achieve successes in theories or techniques every year. For example, teachers in combined efforts published a 160-page cookery book in 2009.
Cake House business is a lucrative one. Many people have the interest to invest in it but lack the necessary experience and techniques. They are most likely to face the problem of manpower which is quite unstable. We are always pleased to offer a comprehensive technical support from A to Z.
We offer help in the preparation work before the opening of the shop including setting up of the kitchen, design of the shop, supply of machineries and ingredients etc. On the soft facilities, we have the hygiene system for the kitchen, shop management and training of staff. A complete, feasible and perfect business plan is ready. What is needed is to find the right partner to get it started. A golden opportunity of business alliance is awaiting you. Act now and contact us at 605-2412088.