dr. kwan lui, founder and director at sunrice globalchef
TRANSCRIPT
© 2018 At-Sunrice GlobalChef Academy 1
Dr. Kwan Lui, Founder and Director at Sunrice GlobalChef Academy in Singapore
Dr. Kwan Lui is an entrepreneur, educator and the Founder of At-Sunrice GlobalChef Academy. It was the first culinary academy in Singapore awarded National CET Institution status whereby Singaporean students receive up to 90% government tuition subsidies. At-Sunrice was awarded Best Private Education Institute for Culinary Arts (2016 & 2017) and Gold Standard for Food & Beverages (2017) by the JobStreet Learning, Training and Development (T.E.D.) Awards. At-Sunrice has students from 34 countries and has degree articulations with universities in USA, United Kingdom and Hong Kong.
Kwan's string of personal achievements includes an Honorary Doctorate in Educational Leadership by Johnson and Wales University in 2011. She is a recipient of the World Gourmet Summit Lifetime Achievement Awards by SPRING Singapore in 2006 and Fonterra in 2012. She continues to hold a seat at Johnson & Wales University, Member of the Corporation; World Gourmet Summit Board of Governors; and Spectra Secondary School Board of Directors. She is currently the Vice Chair of the Singapore Symphony Orchestra Ladies League. She also has sat on advisory committees of the Health Promotion Board and the Singapore Tourism Board.
© 2018 At-Sunrice GlobalChef Academy 3
AGENDA
ASEAN Travel & Tourism Growth
About At-Sunrice
4 Stage Delivery Proposal
I. Review of ASEAN Framework
II. Qualify Trainers to conduct hands-on training
III. Recognition of Prior Learning for Industry Workers
IV. Licensing in Modular Chewable Bites
4
ACCESS TO YOUR LEARNING CONTENTS
© 2018 At-Sunrice GlobalChef Academy
http://bit.ly/atsunricelms
Username: ASEANPassword: cambodia
© 2018 At-Sunrice GlobalChef Academy 6
ASEAN TRAVEL & TOURISM GROWTH
10.4% Travel & Tourism GDP as a percentage of global GDP
4.6% Direct Travel & Tourism GDP
growth in 2017
1/10 jobs are supported by Travel & Tourism. This is 9.9% of global
employment.
1/5 of all global net jobs created in
last decade have been within the Travel & Tourism sector.
Source: World Travel and Tourism Council: Travel & Tourism Economic Impact 2018 - March 2018. All rights reserved https://www.wttc.org/-/media/files/reports/economic-impact-research/regions-2018/apec2018.pdf
© 2018 At-Sunrice GlobalChef Academy 7
OUR CONVERSATION STARTED
We agreed it’s time to review MRA-TP list.
March 8-9, 2018
© 2018 At-Sunrice GlobalChef Academy 9
OUR JOURNEYSkillsFuture Study Awards
NCI status from WDAWSQ Diploma in Culinary ArtsWSQ Diploma in Pastry & Bakery
Moved to new site at Tai SengWSQ Diploma in Food & Beverage ManagementAssessment Only Pathway
EduTrust 4-year CertificationNEA appointment for F&B Hygiene Audit
Overseas Industrial AttachmentEasyChef LabLicense & FranchiseAccelerator
Company Rebranded to At-Sunrice GlobalChef AcademyDiploma in Pastry & Baking Arts
Opened in Fort Canning offering Leisure morning gourmet and corporate bonding classes
Asian Culinary ArtsStudy Abroad Programme with Johnson & Wales University (USA)
Diploma in Culinary Craft CourseCertificate in Service ExcellenceCaseTrust AccreditationAt-Sunrice GlobalChef© Award SPROUTING
EXPANDING
TRANSFORMING
FORMING
WSQ Continuing Education Modulars (CEMs)WSQ Certificates
2001
20022003
2006
2007 – 2008
20092010
2011 – 20122015
2017
Launched SpiceOdyssey®
Advanced Culinary Placement Diploma with JWUStudy & Work Pedagogy
2004
ESTABLISHING
2005
© 2018 At-Sunrice GlobalChef Academy 10
3,164 ASEAN STUDENTS QUALIFIED BY AT-SUNRICE
0
625
1250
1875
2500
4101663247
388
2421
0
Singap
ore
Thaila
nd
Viet N
am
Malays
ia
Myanm
ar
Philipp
ines
Indon
esia
Brunei
2011 - 2017
70% (Diploma) and 90% (Certificate & Modular) tuition subsidy from Singapore Government for Singaporeans who are required to serve 12-months in the F&B Industry after graduation.
15
Laos
© 2018 At-Sunrice GlobalChef Academy 11
EMPLOYABILITY OF OUR DIPLOMA GRADUATES
92% Employed
within 12 months of Graduation
38% Employed before
Graduation
83% Jr Chef / Commis /
Chef De Partie
3% Executive Chef /
Head Chef
4% F&B Business
Owners
8% F&B Service 2%
Other F&B Jobs
© 2018 At-Sunrice GlobalChef Academy 12
III.3 AT-SUNRICE SYNCHRONISED STUDY & WORK PEDAGOGY
At-Sunrice Formal
Education (1,186 - 1,360
hours)
Government • 70-90%
Tuition Grants
• Study Awards
F&B Industry Apprenticeshi
p & Mentorship
(1,892 hours)
Benefits: • Kitchen brigade is designed
to activate management skills to nurture student apprentices.
• Promotes graduate employability. At-Sunrice’s TalentMatch career fair is attended by 70 hotels and restaurant groups (e.g. RWS, MBS, Ritz Carlton, Fullerton, InterContinental, Deliciae, Robuchon, BreadTalk).
© 2018 At-Sunrice GlobalChef Academy 13
BEST-FIT TALENTSelect Best Fit candidate through talent profiling
Gallup Strengths Finder
Non-negotiable attributes required for At-Sunrice students
© 2018 At-Sunrice GlobalChef Academy 14
Term 5 Industrial
Attachment Overseas / Singapore
III.4 GLOBAL EDUCATION
Term 4 Study Only
Term 2 & Term 3 Study & Paid
Apprenticeship Pedagogy
Term 1 Study Only
Curriculum in Eastern & Western Cuisine
and Techniques6-month Overseas
Industrial Attachment
Restaurant Alléno Paris Paris, France
Daniel Boulud New York, United States
United StatesHong Kong
Hong Kong
Degree Pathway to 3 Global Universities and 6 Bachelor Degrees
UK
USA
© 2018 At-Sunrice GlobalChef Academy 17
I.1 FOCUS ON ESSENTIAL SKILLS MODULES
Culinary Arts
ASEAN MRA-TP Modules
At-Sunrice Diploma Skills Modules
274 36
125 36
206 28
136 28
4 TRACKS
Pastry & Bakery
F&B Management
Beverage Management
© 2018 At-Sunrice GlobalChef Academy 19
I.4 EXAMPLE OF A MODULE CURRICULUM
BASIC BREAD MODULE Duration: 4 days (24 hours) Net Progamme Fee: SGD750 Number of Recipes: 12
© 2018 At-Sunrice GlobalChef Academy 20
I.5 PROGRAMME CONTENTS
SN LESSON CONTENTS KEY TOPICS COVERED
1 Prepare for bread making
• Assemble the equipment. • Assemble the ingredients. • Scale the ingredients. • Prepare the equipment.
2 Prepare dough
• Combining various dry ingredients. • Using various liquid ingredients to adjust the baking
formula. • Make a straight-dough using different methods. • Make sponge and dough.
3 Shape dough for desired product
• Weighing/scaling the dough. • Shaping the dough portions into required shapes.
4 Proof and make bread
• Various proofing methods for dough. • Preparing the dough for baking. • Baking the proofed dough. • Cooling the bread. • Evaluating and assessing the baked breads. • Storing the breads.
© 2018 At-Sunrice GlobalChef Academy 22
II.1 TRIPARTITE COLLABORATIVE TRAINING
National Chef Associations
F&B Workers
ASEAN MRA-TP
© 2018 At-Sunrice GlobalChef Academy 23
II.2 HOW DO WE DO IT?
1) Mobilise a. Members of National Chef Associations
• Executive Chef
• Sous Chef
b. At-Sunrice Alumni in respective countries in ASEAN
2) Assessment Only Pathway Certification a. Written Assessment
b. Skills Bench Test
3) E-Learning Orientation
© 2018 At-Sunrice GlobalChef Academy 25
SPECALIST DIPLOMA
AOP PATHWAY
1. Recognition of Prior Learning (RPL) - Recognition of competencies acquired of current industry workers.
2. Begin Formal Skills-Training Framework using License Platform.
III.1 HOW DO WE DO IT?
© 2018 At-Sunrice GlobalChef Academy 27
IV.1 BENEFITS OF DIGITAL MOBILE TRANSFORMATION
ASEAN Mobile Phone Usage • Internet Penetration at 58% • Mobile Connectivity at 141%
Disruptive Learning Transformation
Pay As You Learn
24/7 Access With No Borders
© 2018 At-Sunrice GlobalChef Academy 28
Competency Assessment
IV.2 SEVEN STEPS MODULAR LICENSING
Needs Analysis Payment Preparation for Training
E-learning Activation with
Supervision
1 2 3
4 5 6 At-Sunrice Certificate
7 Sign Up For Another Module
To complete a Licensing Agreement
Licensee fee is processed through
online payment
- Site Inspection - Confirming Training Schedule - Booking Qualified Trainer
© 2018 At-Sunrice GlobalChef Academy 29
IV.7 LICENCING OVERSEAS
Myanmar “Basic Bread” Module M.T. M. Ship Management
Bhutan “Making Pizza without Oven” Guide Association of Bhutan
© 2018 At-Sunrice GlobalChef Academy 30
IV.8 LICENCING OVERSEAS
Singapore “Service Excellence” Modules Ping Yi Secondary School
Malaysia “Choux Pastry” Module The Everly Putrajaya Hotel
© 2018 At-Sunrice GlobalChef Academy 31
IV.9 THE DIFFERENCE IN COST FOR BASIC BREAD MODULE
AT-SUNRICE SINGAPORE
LICENSING PLATFORM IN ASEAN
1 Trainee 4 days
10 Trainees 1 day + E-Learning
20 Trainees 1 day + E-Learning
SGD2,000 each SGD270 each SGD170 each
SGD800 Module
SGD2,000 Licensing Fee
SGD500 (SGD50 x 10) 1-year E-Learning Access
SGD1,000 (SGD50 x20) 1-year E-Learning Access
Approx Training Cost SGD1,150
Approx Training Cost SGD200
1-day Hands-on session from a Local Qualified Trainer
Approx Training Cost SGD400
2-day Hands-on session from a Local Qualified Trainer
© 2018 At-Sunrice GlobalChef Academy 32
18 YEARS OF EUROPEAN QUALIFIED FACULTY
Chef Christophe Megel Lycée Des Métiers Henri Nominé Ritz Carlton, Japan & Singapore
Chef Sebastien Lefort CAP Classical Cooking Yannick Alleno Group, France
Chef Frédéric Deshayes Academy of Versailles, France Plaza Athenee Hotel, France
Chef Alex Perrin Academie de Rouen, France
W Hotel, Russia
Chef Alexandre Lozachmeur Lycée Paul Augier, France
St Regis, Singapore
Chef Sylla Mahamou Chateau De Coudaries, Paris TWG Indonesia & Singapore
Chef Sam Choon Mun Les Roches, Switzerland
Restaurant Gallopin, France
Chef Nicolas Vergnole Lycée Hôtelier Saint Louis
Odette, Singapore
Chef Alain Guy Herber Ferrandi, Paris
Restaurant Guy Savoy
Chef Yann Le Coz Ploufragan School, France The World of Residensea,
Bahamad
Chef Sarah Chougnet
Ferrandi, Paris Astrance, France
Mr Arthur Kovenko Ferrandi, Paris
Intercontinental Paris - Le Grand
Chef Jason Tan Le Cordon Bleu Culinary Arts Institute, Australia Marina Bay Sands, Singapore
Chef Ying Wei Le Cordon Bleu, Paris
Shangri-La Rasa Hotel, Singapore
Chef Andreas Nauser St Gall, Switzerland Swissotel, Bangkok
© 2018 At-Sunrice GlobalChef Academy 33
IV.10 ASEAN STARTER KIT
Modular Programmes
Foundation Package (6 Modules) @ SGD1,000 = 6 Modules @ SGD6,000
Specialised 6 Modules x 4 Tracks @ SGD2,000 = 24 Modules @ SGD48,000
30 Modules @ SGD54,000
At-Sunrice GlobalChef Academy 28 Tai Seng Street, Level 5, Singapore 534106
Tel: (65) 6416 6688 Fax: (65) 6416 6600 Email: [email protected]
www.at-sunrice.edu.sg
At-Sunrice GlobalChef Academy CPE registration number:198200913C
Period of registration: 20/05/2014-19/05/2018
The content contained in this publication is correct at the time of print but may be subject to change without notice. At-Sunrice assumes no responsibility for the accuracy of information provided by third parties. For more information, please visit our website.
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