dr. kwan lui, founder and director at sunrice globalchef

© 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.

REVISION OF ASEAN F&B FRAMEWORK

20th – 21st June 2018

Presented to ASEAN MRA-TP Conference


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


ASEAN TRAVEL & TOURISM GROWTH


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

https://www.wttc.org/-/media/files/reports/economic-impact-research/regions-2018/apec2018.pdf


OUR CONVERSATION STARTED

We agreed it’s time to review MRA-TP list.

March 8-9, 2018


ABOUT AT-SUNRICE


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


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


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


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).


BEST-FIT TALENTSelect Best Fit candidate through talent profiling

Gallup Strengths Finder

Non-negotiable attributes required for At-Sunrice students


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


FOUR STAGE DELIVERY PROPOSAL


I. REVIEW OF ASEAN FRAMEWORK


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


I.2 ASEAN vs AT-SUNRICE MAPPING


I.4 EXAMPLE OF A MODULE CURRICULUM

BASIC BREAD MODULE Duration: 4 days (24 hours) Net Progamme Fee: SGD750 Number of Recipes: 12


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.


II. QUALIFY TRAINERS IN ASEAN COUNTRIES


II.1 TRIPARTITE COLLABORATIVE TRAINING

National Chef Associations

F&B Workers

ASEAN MRA-TP


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


III. RECOGNITION OF PRIOR LEARNING FOR INDUSTRY WORKERS


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?


IV. LICENSING IN MODULAR CHEWABLE BITES


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


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


IV.7 LICENCING OVERSEAS

Myanmar “Basic Bread” Module M.T. M. Ship Management

Bhutan “Making Pizza without Oven” Guide Association of Bhutan


IV.8 LICENCING OVERSEAS

Singapore “Service Excellence” Modules Ping Yi Secondary School

Malaysia “Choux Pastry” Module The Everly Putrajaya Hotel


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


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


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.

atsunriceatsunriceglobalchefatsunriceatsunrice

THANK YOUFor enquiries, please contact:

Thadd Villaruel ✉ [email protected] 📱 +65 9812 7352

Alvin Andrean ✉ [email protected] 📱 +65 8718 2348

dr. kwan lui, founder and director at sunrice globalchef

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