Preparing for the real world through the BERJAYA Immersion Methodology: learning by doing

Our Panel: Berjaya University College Of Hospitality

In Feature Articles, Vol. 4

Preparing for the real world through the BERJAYA Immersion Methodology: learning by doing

Preparing for the real world through the BERJAYA Immersion Methodology: learning by doing

At the invitation from the Ministry of Higher Education to extend its expertise from its current business undertakings in the Hospitality, Tourism and Services industry, BERJAYA University College of Hospitality (BERJAYA UCH) was established in 2008 with six schools: the School of Culinary Arts, School of Hospitality, School of Tourism, School of Business, School of Liberal Arts and School of Sports, Leisure & Lifestyle.

Based on the BERJAYA Immersion Methodology, ‘human development’ drives the curriculum in the institute with integrated classroom-community spaces that allow students to apply their knowledge in real-life situations. Association with industry experts serves to bring ‘learning from experience’ where students are given an opportunity to get into the job, so to speak, as BERJAYA UCH invites Celebrity Chefs like Anna Olson, Gordon Ramsay, Robert Rainford and other professionals in the field of Hospitality, Tourism, Culinary and Services to offer real-life examples to complement textbook learning. Aiming to franchise ‘home-grown’ programmes, the University College establishes strategic partnerships with institutions of higher learning from UK, USA, Australia, Europe and Korea as well as Thailand, Vietnam and Indonesia to provide an international educational experience.

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Getting insider tips from Celebrity Chef Anna Olsen

Getting insider tips from Celebrity Chef Anna Olsen

SCHOOL OF HOSPITALITY
Bachelor of Hospitality Management (Hons)
Diploma in Hospitality Management
Foundation in Hospitality

SCHOOL OF TOURISM
Bachelor of Tourism Management (Hons)
Diploma in Tourism & Travel Management
Bachelor of Events Management (Hons)

Diploma in Event Management

SCHOOL OF CULINARY ARTS
Bachelor of Culinary Arts Management (Hons)
Diploma in Culinary Arts
Diploma in Patisserie

SCHOOL OF BUSINESS
Master of Business Administration
Bachelor of Business Management (Hons)
Diploma in Business Management
Foundation in Commerce
Bachelor of Retail Management (Hons)
Diploma in Retail Management

SCHOOL OF SPORTS, LEISURE & LIFESTYLE
Diploma in Golf Management

SCHOOL OF LIBERAL ARTS
Integrated English Programme

Chef Roizz showing the students the finished products

Chef Roizz showing the students the finished products

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Chef Jochen Kern

Chef Jochen Kern

HEAD OF SCHOOL OF CULINARY ARTS,
CHEF JOCHEN KERN
With 40 years of culinary experience, Chef Jochen is also a graduate of the MasterChef Certificate in Cookery from the Chamber of Commerce in Germany and World Association of Chefs (WACS) Congress in Dubai. He was awarded the WACS Global MasterChef and Master of Trade title; the latter enabling the chef from Germany to train, test and certify chefs for various culinary degrees. Specialising in unique thematic menus, Chef Jochen has had experience with the Hyatt, Shangri-La, Sheraton and Intercontinental hotel chains in various locations.

 

Chef Malcolm Goh

Chef Malcolm Goh

CULINARY EXECUTIVE/SUPERVISING,
CHEF MALCOLM GOH

BERJAYA UCH home-grown Celebrity Chef Malcolm Goh has garnered television presence when he did ‘Great Dinners of the World’ and ‘Back to the Streets’ by Asian Food Channel (AFC). Part of the Malaysian National Culinary Team that won a silver and bronze medal in the Culinary Olympics in 2012, Chef Malcolm has also notched up awards from various culinary competitions. With experience as Commis chef in Ritz-Carlton and Le Meridien, he took on the academic venture with BERJAYA UCH conducting theory and practical classes before moving on to KDU and returning to BERJAYA as a Competitions Trainer.

 

Choong Siew Lee

Choong Siew Lee

SENIOR SUPERVISING CHEF/QUALITY CONTROL,
CHOONG SIEW LEE
One of the only 3 individuals in Malaysia to hold the Certified National Global Master Chef from World Association of Chefs Societies (WACS), Siew Lee started her career in 5-star hotels like Regent, Hyatt and Hilton, learning from top chefs for 8 years before stepping into the education line. With her experience and combining the understanding of Asian ingredients learnt from her mum, she is now passing on the knowledge in Cuisine and Operations classes in BERJAYA UCH’s simulation kitchens and teaching restaurant / café.

 

Chef Roizz

Chef Roizz

HEAD CHEF- PATISSERIE,
MOHD. ROIZZIDDIN B. MOHD RAZALLI
For Chef Roizz, as he is casually known, desserts has always been his interest when he started as a Commis of the pastry section in Shangri-La Kuala Lumpur. He then went to explore baking and pastry arts around the world with The Shannon Oaks Hotel, Galway and Berkeley Court Hotel and returning to Malaysia, the chef was with Westin Hotel before deciding on the education aspect of culinary arts and was attached to Legend International College of Hospitality and Kolej Bandar Utama prior to BERJAYA UCH. Apart from teaching, Chef Roizz is also often invited to be on the panel of judges or advisers in pastry competitions.

[box style="rounded" border="full"]For more information, please visit our website at www.berjaya.edu.my

BERJAYA UNIVERSITY COLLEGE OF HOSPITALITY
Level 11 West, Berjaya Times Square, No 1 Jalan Imbi, 55100 Kuala Lumpur, MALAYSIA.
Tel: +603 2687 7000
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Pejai MohamadOur Panel: Berjaya University College Of Hospitality