CHEF STéPHANE FRELON

Executive Chef cum Cuisine Chef Instructor, Le Cordon Bleu

:KDW VWHSV DUH R WDNLQ WR GHDO LWK WKH RQ RLQ SDQGHPLF

We have adopted Le Cordon Bleu Health and Safety COVID-19 standards and incorporated some SOPs applicable locally to adapt to the new normal for the safety of our students. Also,wehavealwayshadanintimateclass size with a 16:1 student-teacher ratio. To adhere to social distancing guidelines, we are teaching the theory lessons online as this minimises the contact duration. During practicals, our students are well spaced.

When we re-opened our campus, we sanitised the whole facility as the health and safety of our students is our priority. But the sanitisation efforts didn’t just stop there – it has now become a regular practice and all stations and classrooms are effectively sanitised after every use. We have also installed air purifiers and diffusers to maintain clean & healthy air and as is normal, everyone must wear masks. All these efforts have inspired a lot of confidence in our students.

UH WKHUH DQ SFRPLQ QH SUR UDPPHV FR UVHV

During these times, it’s important to give back to society and help those who might have lost their jobs – the best we can do is equip them with skills and knowledge to enable them stand on their feet again. The government has provided aid to reskill the workforce, which has resulted in us developing a 5-weeks short course programme that will run for three months. Eligible youth will be trained so that they can start their own home-based businesses or even get employed in restaurants.

We have adopted Le Cordon Bleu Health and Safety COVID-19 standards and incorporated some SOPs applicable locally”