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“买师学院”的师傅，只会教你他那年代惯用的一套技术，学生只须依样画葫芦做出“像样”的成品就可毕业。但在这每天推陈出新的年代，你所学的可能是5、6年前“过去式”的技术。这是教学界常见的通病。

除了专题之外，我们也会邀请当代烘焙界翘楚，给予学员数小时精彩的主题讲座或示范会。掌握时下烘焙业的最新资讯，让学员的厚实知识及技艺，与当下烘焙业的步伐接轨。 

“优化教学”当然包括学员对烘焙业的见识。如安排学员到国内多家著名原料厂参观，并邀请厂方派出资深专员，向学员讲解原料的制造及最新的机械，给学员跨学科的实用知识，学富五车。

A master from an “Apprenticeship Training college” teaches the same old techniques applicable during his time requiring students to reproduce ‘acceptable’ work only before they graduate. However, in this fast changing era, what you have learnt can be the ‘past’ techniques of 5, 6 years ago. This is a prevalent weakness found in the teaching sector.

In order to let students obtain first hand information and master the latest exquisite skills, we have initiated the “Optimized Teaching”. For example, the College will from time to time invite renowned masters specializing in certain fields to be our guest lecturers. They will teach students special baking lessons for 1 or 2 days to allow students to learn from different masters. Besides the special lessons, we also invite outstanding bakers to conduct a few-hour forum or demonstration. Students may be able to keep pace with others in baking business after mastering the latest info and acquiring a good knowledge and skills in baking. 

Optimized Teaching” also includes enhancing students’ knowledge in baking. We make arrangements for students to visit local famous ingredient factories. The factory management will send its experienced personnel to introduce to students the manufacturing process of ingredients and the latest machineries. Students will benefit a lot from this practical knowledge involving a variety of subjects.

一般学院不惜投下巨资装潢，将教室装修得富丽堂皇、五光十色。桌椅集中在一排一排，井然有序，像中学生上课似的。每个坐位拥有各自的机械与器具等设备。

 这样的外表的确很有美感。但也可能会误导学员。因当学员毕业后进入现实职场时，心理及习惯上就会出现严重的差距感，进而影响工作表现。因为在职场厨房里，不可能给你一人一个坐位，使用各自的机械和器具。

我们学院的教室高度仿效职场厨房，如使用不锈钢机能型中央桌上技艺班，让整体环境与气氛与职场厨房一样。

 有心理学家指出，环境对人的身心影响很大。把教室装饰得像职场厨房，不仅能让学员培养与他人共事的默契。毕业进入职场上更易于投入工作，心理和习惯上不会出现环境差距感，进而展现出卓越表现，获得雇主器重。

Many colleges spend a considerable sum on its décor. The beautifully decorated classrooms look splendid with rows of desks and chairs well arranged like those found in a secondary school. Each student has access to the machineries and equipment at his seat. 

These may look beautiful outwardly but may mislead students too. Students will find out after graduation that there is actually a great difference between the workplace and the classrooms they are familiar with. A gap is thus felt either psychologically or on their habitual doings. Hence their performance is adversely affected. In fact, no workplace can provide you with an individual seat equipped with your own machineries and equipment.

When technical lessons are conducted here with stainless steel table in the center, the ambience created will be the same as in an actual workplace kitchen.

Psychologists pointed out that an environment has a great impact on a person physically and mentally. When classrooms are designed like the kitchens in a workplace, students can start learning how to foster a close rapport with colleagues and can get settled in a workplace more easily after graduation. As they do not feel any gap psychologically or on habitual doings, they can perform well and will be highly regarded by their employers.

专业学院拥有完善及健全的制度栽培学员，追求的是学员的素质和职场表现。例如我们采用大学的积分制。每个科目都有各自己不同学分，学员必须修满学分才得以毕业。

“买师学院”只讲究利润，学员“顺利”毕业代表完成一单交易。但对我们而言，毕业生出去就代表了学院对外的使者。所以我们绝不降低门槛迁就学员毕业，因为学员会直接影响到我们的教学品牌。 提高学员良性竞争力，好让他们往后在职场上成为烘焙领袖。学院不时举办比赛，以加强学员竞争力，从中也让他们得知自己的不足。胜出的学员固然获颁奖杯，而榜上无名的学员也会获得的辅导。人人有份。

实习是为投入职场而做热身。学员毕业前会被安排到职场上实习。那是一个测试平台，院方会直接向雇主取得学员的表现回馈，而学员也必须取得雇主给予的表现评估表，以确保毕业出去的，每一个都是烘焙精英。

Professional colleges have a perfect system in place for training students in pursuit of students’ quality and performance at workplace. For example, we adopt the point (credit) system as in a university. Points will be awarded for each subject and students can qualify for graduation only when they fulfill the point requirements.

“Apprenticeship Training” Colleges pursue profits only and smooth-sailing graduation only means a business transaction is completed. However, it is not so for us. A graduate leaving our College is a messenger of the College. We will not lower our threshold to suit the students as it has a direct impact on our teaching brand.

We strive to make our students more competitive so that they may become future baking leaders in the workplace. The College holds competitions from time to time to enhance their competitive strength and to detect their own weaknesses. Winners will undoubtedly be awarded trophies while losers will also be given extra guidance.

Practical lessons are meant to prepare students going into a workplace. Before graduation, they will be sent to a workplace which serves as a test platform for practical. The College will get feedbacks on students’ performance directly from the employers. All students must obtain satisfactory assessments from their employers to ensure they will become good bakers in future.

“买师学院”与专业学院最大的区别，是前者只有零碎的讲义，而专业学院则拥有一套系统化的课程。“邵师傅专业烘焙艺术学院”的教程是根据正规的教学所编纂而成，具有高度学习性。

正规教程是让学员掌握专业的烘焙知识。知识是帮助学员创新。许多烘焙创新，往往离不开专业知识，它是专业烘焙师创作灵感的泉源。而技艺的教授则是以专业知识为依据，两者缺一不可。

拥有专业知识还不够。学员还必须精准掌握正规的烘焙技术。我们注重学员的临床经验，除了掌握技术之余，更要达到熟练的要求，以及敏锐的应变能力，达致理论与实践融会贯通的效果。

The main difference between an “Apprenticeship Training” college and a professional college is that the former teaches with fragmentary notes while the latter has a set of systematic lessons. “Chef Siew Cake Art & Culinary Sdn. Bhd. ” has compiled its lessons based on the requirements for formal education and is therefore highly educational.

A proper education is to equip students with the expertise in baking that in turn helps them enhance in creativity. Many creations in baking are contributed by bakers’ expertise which is the source of inspirations. Teaching of techniques should be based on professional knowledge too. Both are equally essential.

Professional knowledge must be complemented by good and proper baking techniques. We place emphasis on students’ practical experience which not only enables them to learn the techniques but also makes them more skillful and capable of rising to different occasions achieving the combined effect of theories and practical.

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 academy later.