Mr NING Andy
Instructor
TEACHING AREAS
- Culinary Arts
- Food Operations
QUALIFICATIONS
| 2018 – 2020 |
MSc in Tourism and Hospitality University of Sunderland |
| 2013 – 2014 |
BSc In International Tourism and Hospitality Management University of Sunderland |
| 2005 – 2006 |
Professional Diploma in Hospitality Studies Hong Kong Baptist University |
| 1991 |
National Trade Certificate in Food Production Vocational and Industrial Training Board Singapore |
| 1990 – 1991 |
Certificate in Hotel Skills Singapore Hotel Association Training & Educational Centre |
EMPLOYMENT
| 2009 - 2020 |
ASSISTANT TECHNICAL OFFICER School of Hotel & Tourism Management, PolyU, HK |
| 2007 - 2009 |
CHEF Terra Cotta Inn, Canada |
| 1999 - 2004 |
EXECUTIVE CHEF Sodexo Hong Kong Ltd., HK |
| 1998 - 1999 |
SOUS CHEF Café Gypsy Restaruant, HK |
| 1997 - 1998 |
ASSISTANT SOUS CHEF M.S. Lion Queen Cruise Ship, Singapore |
| 1996 - 1997 |
JUNIOR SOUS CHEF Duxton Hotel, Singapore |
| 1991 - 1996 |
CHEF de PARTIE Grand Hyatt, Singapore |
AWARDS
| 2002 |
13th Food & HotelAsia 2002 Culinary Challenge Singapore Silver Medal |
| 1994 |
9th Food&HotelAsia 1994 International Salon Culinaire Singapore Silver Medal |
| 1993 |
3rd Salon Culinaire Mondial-IGEHO’93 Basel, Switzerland Silver Medal |
| 1993 |
A Member of Singapore National Team at 1993 Chefs on Parade Manila, Philippines 1 Gold with Distinction Medal; 2 Silver Medals |
| 1992 |
8th Food & HotelAsia 1992 International Salon Culinaire Singapore Bronze Medal |
RESEARCH INTERESTS
- Global Trends of Gastronomic Tourism
- Sustainability in the Food and Beverage Industry
- Food Waste Management in Hospitality Operations