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• Culinary School
• Cake art Courses
• Cake Decorating Classes
• Baking Classes
• Culinary Classes
• Baking and Pastry Courses
• Cake Classes
• Commercial Baking Class
• Professional Cooking Courses
• Baking Certificate Courses
• Pottery Cake Courses
• DIY Baking Classes
• Sugar Art Courses
• Bread and Pastry Courses
• Cake Decorations Courses
• Degree Of Baking Theory
• Sugar Paste Courses
• Culinary Courses

以下是本院导师们外出比赛时所获得的奖项。

Our Academy Master Chef who won Awards in different Contest.  

Singapore FHA Sugar Art Competitions 2014

2014新加坡食品酒店用品展

Sugar Art Showpiece “BRONZE WINNER"

拉糖技术展示品赢得“铜奖”

2014 Food Asia Penang Battle Of The Chef

槟城沙龙厨艺展厨师战役比赛 2014

Three Tier Classic Wedding Cake "BRONZE WINNER"

三层经典结婚蛋糕赢得“铜奖”

Bread Showpiece "BRONZE WINNER"

烘焙面包展示品赢得“铜奖”

为何选择我们帮助你成为一位出色的烘焙师的原因是：

The reasons why choosing us to help you to become baking elite:

1. 学员会吸收各种最新的烘焙技术以及资讯 。

1. Student is learning the newest skills and information in patisserie which provided by our academy. 

本院的课程内容是根据未来市场需求而制定的。潮流的烘焙品不过是昙花一现，真材实料的技术却会历久不衰。本院的教学内容方式除了能让学员的技艺与当下的烘焙业接轨，还确保学员所学习的技术能在未来职场上有英雄用武之地。 

Our courses content have been made base on the future market demands. The baked product was short-lived, only real baking skill is long-lasting. Our Academy course contents is not only help student make contact with bakery industry nowadays, also ensure skills that students are learning can use on future work place.

烘焙业是当今最有潜力的行业之一。故近年来出现的烘焙学院有如雨后春笋。当中有的是以“买师”的方式，套上“学院”的外衣就开班授课，有者则以赢奖或出国考察作为卖点，认真踏实的正规教学却是寥寥无几。

“邵师傅国际烘焙艺术学院”是少数中的正规烘焙学院。过去数年我们迅速在业界树立起“教学品牌”的声誉。凭着精湛的技艺，更令学员在职场上赢得同业的尊敬和自信。他们每一位都是我们的“品牌使者”。

在正规教学中，我们编纂一套有系统及专业实用的教程，让学员掌握厚实的理论，与熟练的技艺，达致融会贯通的教学理念。我们教给学员的不是“过去式”的粗糙技术，而是未来职场上急需的精湛技艺。

在我们的学院，您将会体验到正规教学的与众不同。“优化教学”、“精英制度”、“大学积分制”、“专题学习”等等，让学员见多识广，在知识、技艺及资讯上优越于其他同业学院生。

我们从不哗众取宠、花里胡哨。这里有毕业生“现身说法”，烘焙同业的“专人推荐”，更有“雇主好评”等。烘焙师可以因赢奖而一夕成名，“教学品牌”则需要长时间的累积。来，欢迎您成为我们的“品牌使者”。电话是605-2412088。

Baking is considered as a profession that has the greatest potential nowadays. In recent years baking colleges have been springing up. Some of them follow the system of “Apprenticeship Training” and form their classes under the name of a “college” while others attract students by offering prize awards or overseas study trips. Very few really offer proper education in a practical way.

“Chef Siew Cake Art & Culinary Sdn. Bhd.” is one of these few baking academy offering the proper education desired. We won our reputation as a ‘teaching brand’ in the sector in the past few years. With the exquisite skills learnt from us, our students received respect and trust from others in the workplace. Each of them is like our “brand messenger”. 

We have compiled a set of systematic, professional and practical lessons for students equipping them with a good knowledge in theories and exquisite skills until they have fully grasped our teachings. What we impart in them are not the crude techniques of the past but the skills greatly demanded in the workplace in future. 

In our academy, you will experience a proper education different from others. We have “optimized teaching”, “elite system”, “university point system”, “learning on special subjects” etc. in store for you. Students will be more knowledgeable and better than other college graduates in knowledge, skills and related info.

We do not resort to boasting to please others. We have testimonials from our graduates, special recommendations from friends in baking sector and comments from employers. A baker may become famous overnight after winning a prize but for a ‘teaching brand’, it can build its reputation only over a long period of time. Come! We welcome you to become our “Brand Messengers”. Contact us at 605-2412088.

2. 毕业的学员都有一定程度的烘焙技术 

2. Students are skilled before graduate. 

 本学院拥有完善的教学制度来培训学员。本院会不时举办考试或比赛来让学员了解自己不足的地方，从而亡羊补牢。另外本学院也会安排学员实习。这一切是因为学员的素质和职场表现很重要。通过这一系列的培训，学员毕业时已经达到市场要求的烘焙技术.

Our academy has a sound of perfect teaching strategy to train students. We will have exam or contest for student to know better themselves so that they can improve. Other than that, we also will arrange students for internship. All is because quality and performance at work places of students is important. Through this series of training, students have reached baking techniques that market require.

3. 正规教学

3. Standard teaching strategy 

   

上课时，本院导师先进行示范加讲解理论，随后学员亲手制作。本院教学方式是理论与技术并重。让学员掌握专业知识的同时也能学习正规的技术。

In class, master chef will have demonstration and explain first, then follow by student hand-on making. We both focus on hand-on making and theory. This will makes student knowledgeable and grasp the skill correctly. 

4. 教师自我增值

4. Master chef self-improvement

学院每年都鼓励导师参加比赛或出国考察，让导师掌握时下最新烘焙资讯。这样才能教导出真材实料的烘焙人才。

Our master chef are encouraged to participate in the competition or study abroad every year, so they can grasp the latest information of baking. On this way master chef will able to cultivate a baking talents.

“邵师傅国际烘焙艺术学院”是由邵国威师傅创立。他凭着专业烘焙技艺与现代品牌企业管理，在短短数年间在霹雳州内建立起稳固的“教学品牌”。近年来他更潜心研发更多创意烘焙，专心教学事业。

邵师傅出身于烘焙世家，自幼在父亲熏陶之下，对烘焙技艺衍生农厚的兴趣。20岁就担任多家蛋糕西饼屋及烘焙原料公司顾问，也是大马史上最年轻考获“马来西亚厨师公会文凭”的烘焙师。

虽然已创立自己的品牌学教教院，但是对邵师而言，在竞争的年代不前进就等于落伍，所以他于2007年飞往中国苏州深造，专攻艺术蛋糕理论、朱古力制作及造型理论、西点甜品制作理论及烘焙制作理论等课程。 惟有永无休止的学习，方能站在烘焙潮流的尖端，所以邵师傅每年都出国考察，摄取当代海外最先进及最前卫的烘焙技艺，并将资讯与技艺转移到学院教学。

“Chef Siew Cake Art & Culinary Sdn. Bhd.” was founded by Chef Esben Siew. With his professional baking skills and modern corporate management, he successfully established his “teaching brand” in Perak state within just a few years. In recent years, he put in much effort to develop creative baking as well as concentrated on teaching. 

Chef Siew is from a baking family. Under the influence of his father, he began to cultivate a keen interest in baking since his young days. At the age of 20, he was already appointed advisor to several cake houses and baking ingredient companies. He is also the youngest baker in Malaysian history to obtain the “Malaysian Chefs’ Association Diploma”.

Despite his successful establishment of his own ‘teaching brand’ for his college, Chef Siew was never complacent as he believed that in this competitive age, one would either move forward or drop behind. So, in 2007 he flew to Suzhou, China for self-enhancement, taking up courses that specially dealt with the theories on artistic cakes, chocolates making and shaping theories, theories on cookies and desserts making and theories on baking. 

His tireless efforts in learning put him in the leading position for trendy baking. So, every year Chef Siew would go for study trips overseas to absorb the most advanced and state-of-the art baking techniques that would be introduced to the college later.