IIHM EDUCATION PTE LTD.
Teachers Deployment Chart
| Name | Paul Yap | |
| Qualification | B.Sc (Computer Science) NUS | |
| Work Experience | Mr. Yap has more than 30 years of working experiences – with the last 10 years concentrating in the Education Sector : as Academic Director, Principal and General Manager for various private Institutes in Singapore. In addition to the private education industry experiences, Mr. Yap had also written and published a book on “The Chronicles of the Animal Farm Part II – Democracy in crisis. Worked in National Computer Board to implement Civil Service Compputerisation Program. | |
| Full time/ Part time | Full time | |
| Course Title | Diploma in Culinary Arts | Diploma in Hospitality & Tourism Management |
| Module | Professional Development Programme – I, Technology Applications in Food Business, Professional Development Programme – II, Basic Digital Marketing |
Etiquette, Communication & Grooming – I, Technology Applications in Hospitality & Tourism, Etiquette, Communication & Grooming – II, Marketing Policy, Planning Digital Marketing |
| Name | Allan Chong | ||
| Qualification | MBA (major in Hospitality and Tourism Management) Columbia Southern University, Alabama | ||
| Work Experience | An experienced aviation hospitality professional, with proven track record in driving towards operational readiness such as orientation training, customer service training for new products or services, quality control, audit and inspections on work place safety and health, training and development, and delivery performance in the multi national corporation, is now seeking to extend my passion and positively contribute in a growing organisation across Asia and globally. Certified trainer and assessor by WDA (current SSG) in food service and other sectors | ||
| Full time/ Part time | Part time | ||
| Course Title | Certificate in Food & Beverages Operations | Diploma in Culinary Arts | Diploma in Hospitality & Tourism Management |
| Module | 1.Introduction to Hotel, Restaurants and F&B Industry, with Video Shows on different types of F&B outlets and F&B Service Areas, 2.Personal Grooming, Hygiene and Food Safety, with Practicals on Grooming, Hygiene & Safe Food Handling, 5.Attitude and attributes of F&B Service Personnel, with practical on Customer Services, Taking Orders and Serving, 6.Menus and Covers, Types of Meals, Culinary Terms (A to Z), Video Shows on types of Cuisines | Introduction to Culinary Arts & Food Production Business, Introdcution to Food Hygiene, Basic Skills for Kitchen Operation, Principles of Western Cooking, Food Cost and Basic Accounting, Technology Applications in Food Business | Accommodations Operatiosn I, Culinary & Patisserie I, Food & Beverage Service I, Front Office Management I, Accommodation Operations II, Culinary & Patisserie II, Food & Beverage Service II |
| Name | Cassandra Lua | ||
| Qualification | BA Hotel & Hospitality Management University of Strathclyde – Glasgow, Scotland | ||
| Work Experience | 22 years of F&B trainer/lecturer in various PEI such as PSB Academy, STEI Institute, Raffles Campus, KLC Institute. 6 years as F&B service staff. | ||
| Full time/ Part time | Part time | ||
| Course Title | Certificate in Food & Beverages Operations | Diploma in Culinary Arts | Diploma in Hospitality & Tourism Management |
| Module | 5. Attitude and attributes of F&B Service Personnel, with practical on Customer Services, Taking Orders and Serving, 6. Menus and Covers, Types of Meals, Culinary Terms (A to Z), Video Shows on types of Cuisines 9. Sustainable methods and practices in the F&B department, with Video Shows on Best Practices. 10. AI and emerging technologies in the F&B department, with Video Shows on the latest trends and developments. | Introduction to Culinary Arts & Food Production Business, Introdcution to Food Hygiene, Basic Skills for Kitchen Operation, Fundamentals of European Cooking, Principles of Western Cooking |
Culinary & Patisserie I, Food & Beverage Service I, Culinary and Patisserie II, Food & Beverage Service II |
| Name | Aric Chong | ||
| Qualification | Master of Arts in Total Quality Management Nottingham Trent University | ||
| Work Experience | 20 years of Lecturer/Trainer in Hospitality Programs. In addition, 20 years of hospitality service working as Waiter to Genral Manager of Hotel Hamilton. | ||
| Full time/ Part time | Part time | ||
| Course Title | Certificate in Food & Beverages Operations | Diploma in Culinary Arts | Diploma in Hospitality & Tourism Management |
| Module | 1. Introduction to Hotel, Restaurants and F&B Industry, with Video Shows on different types of F&B outlets and F&B Service Areas. 2. Personal Grooming, Hygiene and Food Safety, with Practicals on Grooming, Hygiene & Safe Food Handling 9. Sustainable methods and practices in the F&B department, with Video Shows on Best Practices. 10. AI and emerging technologies in the F&B department, with Video Shows on the latest trends and developments. | Introduction to Culinary Arts & Food Production Business, Introduction to Food Hygiene, Fundamentals of European Cooking, Principles of Western Cooking, Food Cost & Basic Accounting, Professional Development Programme II, Basic Digital Marketing |
Etiquette, Communication and Grooming I, Culinary & Patisserie I, Food & Beverage Service I, Tourism & Hospitality Universe I, Etiquette, Communication and Grooming II, Front Office Management II, Tourism and Hospitality Universe II |
| Name | Jerry Lee | ||
| Qualification | Master of Business Administration University of Saffolk | ||
| Work Experience | 8 years as Lecturer/Trainer in F&B operations and services. 7 years woring expereince in F&B positions to be Operations Manager. | ||
| Full time/ Part time | Part time | ||
| Course Title | Certificate in Food & Beverages Operations | Diploma in Culinary Arts | Diploma in Hospitality & Tourism Management |
| Module | 3. Introduction to F&B Operations, Key responsibilities and accountabilities of employees, with Practical on Napkin Foldings. 4. F&B Service Equipments (Silverware, Crockery, Glassware, Cutlery, Flatware, Hollowware), with Practical on Table Setting & Clearing. 7. Introduction to Non- Alcoholic Beverages, Video Shows and Practical on serving Non-Alcoholic Beverages. 8. Introduction to Alcoholic Beverages, Video Shows and Practical on serving Alcoholic Beverages. | Introduction to Culinary Arts & Food Production Business, Introduction to Food Hygiene, Professional Development Programme I, Food Cost & Basic Accounting, Technology Applications in Food Business, Professional Development Programme II, Basic Digital Marketing | Etiquette, Communication and Grooming I, Technology Applications in Hospitality & Tourism |
| Name | Saja ul Miraj | ||
| Qualification | Degree of Bachelor of Science in Hotel and Catering Management University of Madras | ||
| Work Experience | 15 years as Lecturer/Trainers in Hospitality & Tourism, F&B. 9 years of Working Experience in F&B services | ||
| Full time/ Part time | Part time | ||
| Course Title | Certificate in Food & Beverages Operations | Diploma in Culinary Arts | Diploma in Hospitality & Tourism Management |
| Module | 3. Introduction to F&B Operations, Key responsibilities and accountabilities of employees, with Practical on Napkin Foldings. 4. F&B Service Equipments (Silverware, Crockery, Glassware, Cutlery, Flatware, Hollowware), with Practical on Table Setting & Clearing.7. Introduction to Non- Alcoholic Beverages, Video Shows and Practical on serving Non-Alcoholic Beverages. 8. Introduction to Alcoholic Beverages, Video Shows and Practical on serving Alcoholic Beverages. |
Professional Development Programme – I | Accommodations Operatiosn I, Etiquette Communication and Grooming I, Front Office Management I, Technology Applications in Hospitality and Tourism, Tourism & Hospitality Universe I, Accommodation Operations II, Etiquette Communication and Grooming II, Front Office Management II, Marketing Policy, Planning, Digital Marketing, Tourism & Hospitality Universe II |