Hospitality assessors sharpen skills

Danial Norjidi

A GROUP of 48 hospitality assessors from 19 government secondary schools in Brunei Darussalam joined a practical training session on making desserts and pastry as part of BTEC Hospitality Professional Development.

The event was organised by the hosting school, Raja Isteri Pengiran Anak Saleha Secondary School, Tutong and in collaboration with the Hub School, Berakas Secondary School.

A press release noted that the School Based Committee (SBC) was introduced by the Department of Schools with the aim to improve quality of teaching and learning. One way is through Professional Developments with stakeholders, it was shared.

The objectives of the professional development are to prepare, cook and present the finished products using appropriate ingredients, skills and hygienic practices, as well as to make certain that work areas and equipment are all cleared and food stored properly at the end of the production.

The training was divided into three sessions. The first session focussed on preparing traditional kuih, while the second session was on preparing Western dessert, and the final session exposed participants more on making bread.

During the training, assessors were initially given a thorough briefing on the ingredients and some good tips in preparing the products, followed with practicals by assessors.

The training concluded with the presentation of a token of appreciation to Chef Norhani Haji Sawal.