Meet Tina, our Master Trainer in China

When we started our mission of bringing premier vocational education to the world, we acknowledged the importance of combining online courses with on-site training. To do so, we established with our educational partners a robust Train the Trainer process, as we believe that having certified trainers is essential for the development of our courses.

@Daniela Mares
Meet Tina, our Master Trainer in China

The trainers play a crucial role in ensuring the quality and effectiveness of our vocational programs, and they also serve as support and reference for our clients in local markets.

In January 2023, our first Train the Trainer program took place at Richemont in Lucerne. We were able to bring some of our team members to complete the training on-site and become certified Master Trainers by Richemont and Global Swiss Learning.

We are proud to introduce Tina Tian, one of our trainers. She completed Richemont's online modules in bakery, pastry, and confectionery in Chinese before coming to Switzerland. Afterwards, she spent three weeks in Lucerne for the Train the Trainer program. Although she doesn't speak English, we arranged for an interpreter to assist her during the training. She worked very hard, even on weekends, to overcome the language barrier and achieve success.

Tina with Richemont and GSL team, receiving the Master Trainer certificate in Baking

Tina excelled in all three competencies, learned new skills, gained inspiration, and made new friends. She is now our Master Trainer certified in bakery, pastry, and confectionery.  

Here is a brief overview of her impressive career: 

Tina is a lecturer at Yangzhou Hospitality Institute and has over ten years of management experience in international hotels and more than eight years of teaching experience in vocational colleges. She has participated in significant events such as the Beijing Olympics and the Davos Summer Conference. She has won multiple prizes, such as the "Outstanding Manager" award and "Outstanding Guide Teacher." She also participated in the compilation of the textbook "Baking Production Technology."  

We interviewed her about her experience: 

What was the experience like for you? 
The training was a unique experience for me. It not only improved my professional knowledge and skills and significantly widened my vision but, above all, allowed me to meet good teachers and friends. 

The most valuable thing I gained from the Richemont training was experiencing their high professional standards and seeing the professionalism that their team embodies. 

What are the differences between what you have learned in your education and what you learned at Richemont? 
At Richemont, during the production process, the temperature and time control of the food is very precise, and even flour storage has strict temperature, humidity, and time requirements to ensure the best quality ingredients. 

The teachers arrive at the school an hour earlier every day to prepare for the activities and ensure that the training goals are met smoothly. During the course, they pay close attention to the student's progress and adjust the learning atmosphere accordingly. Their sense of responsibility, friendliness, and professionalism was a huge inspiration to me. 

How can you connect what you've learned with the Chinese market? 
After this training, I have realized that having passion and a sense of responsibility is essential to generate endless motivation and perform our work to perfection. I will begin with small things, adopt professional standards, gradually improve, and create an ideal learning environment.  

Even for those who already have industry experience, it is still necessary to enroll in this course. In China, pastry and baking are mostly imported from abroad, and most practitioners have blind spots in professional knowledge and skills. Many people know the results of the operational process but not the reasons behind them, often executing incorrect practices. When problems occur, they don't know the root cause and how to find a solution. Even after many years of work, they often don't get much development.

What do you like the most in your profession? 
As you can see from my career path, I never really left the pastry and baking profession, even though I switched from the hotel industry to the education industry. At the same time, I also enjoy teaching my students. Seeing their progress from having zero knowledge to being able to complete pastry and baking-related tasks independently brings me great joy. 

To conclude the interview, Tina shared some tips on how to succeed in the training:  

"Before attending the Richemont on-site training, it is necessary to carefully study all the online courses and practice making all the products by hand. This is the prerequisite for effectively integrating theoretical knowledge, work skills, and operating standards during the on-site training session."

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