International Pastry / Culinary school in Asia – Truth behind the branding

I never wanted to write about this issue as some of my friends are Involved in it but, when I realize the Impact of this, I could not stop thinking about it

I was having a talk with few of my friends who runs Pastry & Culinary schools in different Part of Asia. Very proudly they tell me about their so called collaborations and associations some time from Australia , sometime from USA and sometime with some chefs body

During one of the market research, I was shocked to know that taking a collaboration with western/ European brand actually work out well in Asian Countries.It give them more name and branding and an upper edge to their competitors. Rediculous Idea
A trend which was started ensuring that students can take benefit of these international collaboration. Unfortunately, what we see is different business development  managers without understanding the countries, economy and affordability of the students, just try to dump their program to these school.

School without understanding their own strength or instead of working on their weakness follow this easy way. so who is the winner no body know. yes, for sure students are the looser.

First thing first –

The deal with this so called “European Branding or associations” definitely bring their own ways of expertise and skill but, at what cost? Double the cost of what you normally charge in your other regular programs. So basically you are discriminating your own programs. you operation cost become so high and who will have to Pay for it? Off course the students
French Pastries in Academy of Pastry Arts Malaysia 
Second –
You offer degree, Diploma and then an International diplom,. all from same campus. This is Hilarious. How would you justify these different program to students under same campus.
Did they actually try to find out  what is the requirement for a hotel or restaurant to employ as Fresh Graduate? what is the first salary they earn?  does the Industry pay different to Degree holder then a Diploma holder or this International diploma Holder????

I am sure they don’t, as they have their own salary structure and budgets

then why all this??????

Its like buying a Branded shoes to a Local shoes available. I am truly ashamed of comparing this but this is how the education system works in Asia. Its all about Money and money and just Money. nothing Else

I am equally surprised why not Industry come forward and acknowledge openly, what exactly are they looking from a fresh graduate? what are their selection criteria which can clear these myths from parents and students?

Don’t know if it possible or not but right people need to come in front and take an initiative. This is going help them better to get better workforce. They seriously need to come front as tell the school what exactly they expect from a graduate students

With the market going viral in terms of new idea, new concepts its very important to groom the younger generation chef rather them misguiding luring them with famous names and selling the education at a much higher price