Gaining more than just baking skills
DAVID Wong was awarded Achievement of Excellence Award by the Malaysian Institute of Baking (MIB) during its graduation ceremony in September.
He has always been passionate about food and cooking.
“When I left school after Form Five, I decided to pursue my dream of becoming a chef and opening my own restaurant, by enrolling for a Diploma in Culinary Arts programme.
“I soon learnt that working in the kitchen involves long hours and hard work. I sometimes even doubted if this career was what I wanted. Nevertheless, I persisted and completed the diploma.
“Soon, I developed an interest in patisserie and decided to focus on that. I found the Malaysian Institute of Baking to be the place for me to develop and acquire good baking and pastry arts fundamentals. I enjoyed my time at MIB and made many good friends,” he said.
“There, I also learnt the art of good communication and acquired interpersonal skills that would help in my chosen career path.
“I have learned to be more confident and I am ready to face the challenges of continuing my culinary studies overseas,” added Wong, who will be pursuing a degree in this field in University of Culinary Arts, Switzerland.
At MIB, you can turn your passion for food into a recognised diploma and even gear yourself towards a degree in Management.
This is the result of a collaboration between MIB, Manipal International University (MIU) and Advanced Tertiary College (ATC), which was launched by Deputy Education Minister II P. Kamalanathan during the graduation ceremony held at PJ Hilton.
With this added management degree from either of these institutions, graduates have a firmer grip on the F&B industry.
Graduates of MIB’s diploma programmes with a qualifying CGPA (equivalent to a 85% cumulative average) can transfer 40 credit units towards a Bachelor of Business Administration at MIU or Bachelor in Management Studies at St Mary’s University College, Twickenham, UK, which is conducted locally at ATC.
With the 40 credit units, the degrees can be had in just two years. A student will be equipped with a food diploma plus a bachelor’s degree all within four years after SPM.
A proper school should endeavour to equip its students with more than just theory. It should also provide students a wellrounded experience they can bring with them to the industry.
This breeds a new generation of savvy pastry chefs imbued with the skills required of their art, combined with business and management knowledge. This widens their students’ scope, providing them an endless array of possibilities.
Students must expand their horizon and look beyond the kitchen and be globally prepared for the business world, which is virtually borderless.
For more information, go to www.mib.edu.my, call 03-7956 9011 or find MIB on Facebook.
P. Kamalanathan congratulating David Wong, who was awarded the Achievement of Excellence Award by the Malaysian Institute of Baking during its graduation ceremony in September.