News

New initiative to grant bakers funding for new equipment and training

(The New Paper, 26th July 2019)

Baker 4.0, by the National Trades Union Congress’s e2i (Employment and Employability Institute) and the Singapore Bakery and Confectionery Trade Association (SBCTA), was officially launched at the Marina Bay Sands Expo and Convention Centre yesterday.

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Bakers to get financial support for equipment and training programmes

(Straits Time, 25th July 2019)

One of the training programmes currently in development is a series of modules developed by Creative Culinaire , and conducted by Ms Koh, focusing on bakery management, and bread, cake and pastry skills for professional bakers.

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NTUC’s e2i launches Baker 4.0 to prepare bakers for the digital age

(Wine & Dine 25th July 2019)

In the upcoming months, plans are afoot to provide more training to young bakers, in schemes such as a series of modules developed by Creative Culinaire with a focus on bakery management, bread, cake and pastry skills.

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Bakers get support for equipment, skills training

(www.sg.sme.sg 26th July 2019)

As a precursor to upcoming training programmes , the inaugural Junior Baker Symposium was held in April by e2i and Creative Culinaire, a culinary school opened by chef Judy Koh, secretary general of SBCTA.

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NTUC’s e2i launches Baker 4.0 to prepare and train bakers to rise to the challenges of Industry 4.0

(e2i.com.sg 25th July 2019)

As part of the Baker 4.0 initiative, the inaugural Junior Baker Symposium was organised by e2i and Creative Culinaire, the training company of Chef Judy Koh, Secretary General Singapore Bakery & Confectionery Trade Association.

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Baker 4.0, a new series of initiatives to make sure bakers rise to the challenges of technology, was launched on July 25 2019.

(Channel News Asia, 25th July 2019)

The bakery industry’s trade association and e2i also signed an agreement with Workforce Singapore to support the sector’s manpower needs. Secretary General of NTUC Ng Chee Meng also announced a three – day course that not only covers skills such as bakery management and nutrition, but also teaches bakers how to use various latest equipment.

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