To help Singapore’s Bakery and Pastry industry deal with the challenges brought by the new economy, the Baker 4.0 initiative was launched last month. Baker 4.0 was made possible by the National Trades Union Congress’s (NTUC) e2i (Employment and Employability Institute) and the Singapore Bakery and Confectionery Trade Association (SBCTA), which joined hands and created a new series of initiatives in the baking and confectionary industry to identify the skills gaps and training needed to upskill and transform bakers in tandem with the changing F&B landscape in Singapore.
During the launch, Tasty Asia interviewed Judy Koh, secretary general of the SBCTA, about how Baker 4.0 will benefit the local bakery and pastry industry. Chef Koh, who is also managing director/executive chef of Creative Culinaire, a bakery and culinary school in Singapore and Indonesia, added that like it or not, bakery owners need to adapt to changes and learn how to harness technology in order to grow their business.
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