Gain­ing more than just bak­ing skills

The Star Malaysia - Star2 - - HIGHER EDUCATION -

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.

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