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Me, Myself & I
I am trained in both Education and Baking. I was the Department Head (Bakery) for Carrefour Singapore.
I was responsible for the profitability of the department, new product development, setting production targets, quality standards, meeting sales target, purchasing of raw materials and hiring/training of staffs.
My training include:-
1. Cert. In Cake Making(1994) -BITC(Singapore)
2. Cert. In Bread Making(1994) - BITC(Singapore)
3. Cert. In Pastry Making(1994) - BITC(Singapore)
4. Cert. In Cake Decoration(1994) -BITC(Singapore)
5. Chocolate & Pralines(1994) -BITC(Singapore)
6. Cert. Of Proficiency In Baking(1995) - BITC(Singapore)
7. Master Series - Sugar Craft Workshop(1995) - BITC
(Singapore)
8. Master Series - Patisserie Francais Workshop(1995) -
BITC(Singapore)
9. National Trade Certificate level Two (Baking; 1995) -
BITC(Singapore)
10. Cert. In Basic Chocolate Making(2009) - Malaysian Cocoa
Board
11. Wilton Method Cake Decorating - Course 1,2 & 3(2009) -
ICCA(Malaysia)
12. 3-Days Master Class with Peggy Porschen(2009) - ICCA
(Malaysia)
13. Professional Intensive Diploma Course(2009) -
Squire Kitchen(UK) & ICCA(Malaysia)
14. Professional Wedding Cake Diploma Course(2009) -
Squire Kitchen(UK) & ICCA(Malaysia)
Others:-
1.Cert. In Education(1985) - Institute of Education
(Singapore)
2. Bachelor of Arts(English; 2004) - The Open University(UK)
I was responsible for the profitability of the department, new product development, setting production targets, quality standards, meeting sales target, purchasing of raw materials and hiring/training of staffs.
My training include:-
1. Cert. In Cake Making(1994) -BITC(Singapore)
2. Cert. In Bread Making(1994) - BITC(Singapore)
3. Cert. In Pastry Making(1994) - BITC(Singapore)
4. Cert. In Cake Decoration(1994) -BITC(Singapore)
5. Chocolate & Pralines(1994) -BITC(Singapore)
6. Cert. Of Proficiency In Baking(1995) - BITC(Singapore)
7. Master Series - Sugar Craft Workshop(1995) - BITC
(Singapore)
8. Master Series - Patisserie Francais Workshop(1995) -
BITC(Singapore)
9. National Trade Certificate level Two (Baking; 1995) -
BITC(Singapore)
10. Cert. In Basic Chocolate Making(2009) - Malaysian Cocoa
Board
11. Wilton Method Cake Decorating - Course 1,2 & 3(2009) -
ICCA(Malaysia)
12. 3-Days Master Class with Peggy Porschen(2009) - ICCA
(Malaysia)
13. Professional Intensive Diploma Course(2009) -
Squire Kitchen(UK) & ICCA(Malaysia)
14. Professional Wedding Cake Diploma Course(2009) -
Squire Kitchen(UK) & ICCA(Malaysia)
Others:-
1.Cert. In Education(1985) - Institute of Education
(Singapore)
2. Bachelor of Arts(English; 2004) - The Open University(UK)
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