OUR INSTRUCTORS
Tan Wei Loon
Director of Pastry StudiesChef Tan Wei Loon is World Pastry Champion 2019 (Coupe du Monde de la Patisserie) Asian Pastry Champion 2018 and 2014, undisputedly one of the Best Pastry Chefs in Asia. He is APCA Malaysia Director of Pastry Studies. Chef Tan’s specializations are Modern French Pastry, Sugar Art, Airbrush Techniques, Chocolate Displays and Chocolate and Praline making.
Niklesh Sharma
Executive Pastry Chef & Managing DirectorChef Niklesh is the founder of the Academy of Pastry Arts Group and manages the operations of school in Malaysia, India and Philippines. With a Bachelors degree in Hotel Management, Chef Niklesh started his career in the field of Pastry & Bakery.
Loi Ming Ai
Executive Pastry ChefChef Loi is World Pastry Champion 2019 and worked in Beijing for a fine dining restaurant as Pastry Chef. He is a trained Sugar and Chocolate artist chefs who conduct classes for full time and part-time pastry classes in Malaysia, India and Philippines.
Angelo Van Toorn
Chief BakerChef Angelo Van Toorn graduated from Johnson and Wales University where he obtained degrees in both Culinary Arts and Baking and Pastry Arts. He continued on to work for Michelin Star Chef Michael Mina for several years.
Ahmad Haidzir Bin Anuwar
Executive ChefChef Ahmad started his career after his education in School of Hotel Management & Tourism Malaysia. With 22 years of experience in Malaysia and overseas, he exposes with various operations in casual, fine dining, banquet, catering division in several hotels & restaurants.
Robert Steven Cross
Sous ChefRob started his culinary career with Hotel Management in France from the year of 2014 before moving on to Novotel Bordeaux, France. He then joined Academy of Culinary Arts Malaysia in 2015 and begun training where he now conducts classes at the Academy.
Sean Thu
Sous ChefProfessional Chef with 8 years of extensive experience in mainly Western based cuisine. Have been part of many restaurant openings. Capable of starting up restaurants. Experienced in managing, training and motivating a team to best of abilities across every service. Consistently create new menu and recipes.
Kean Chuan
Executive Pastry ChefChef Kean Chuan is young dynamic chef who joined the Academy in 2015, previously working at the Kuala Lumpur Convention Centre. He recently won 2nd Place in Mondial Des Arts Sucres 2018. He was Silver Medallist in Asia Pastry Cup 2016. He represented Malaysia Team in the World Pastry Cup 2017 in France.
Lim Chin Kheng
Executive Pastry ChefHe is very dedicated to Pastries and has a strong working experience in One World Hotel, The Saujana Resorts and Hotel and also Melia Hotel Kuala Lumpur. He represented Malaysia during Asian Pastry Cup 2016 and received 2nd Position. He conducts full time workshops and Intensive class for students in Malaysia and Philippines. He represented Malaysia in World Pastry Cup 2017 in France, January 2017.
Why Apca Chef Online
Virtual Concierge
A dedicated close group for subscriber for Questions, doubts and take feedback from Chef
Structured Course
A proof of accomplishment from APCA Malaysia
Digital Certificate
Well crafted Program from Basic to Advance Level
Master Class
Instructor’s Message
Tan Wei Loon
One of the finest Online program, lots of hard work and efforts have been put into it. Any pastry student or professional shouldn’t miss it
Niklesh Sharma
It’s a great initiative with lots of hard work involved. I am sure it will very helpful for subscribers
Loi Ming Ai
I think this will be the most affordable Pastry & Culinary program one can even think of. A recipe less then a dollar
Angelo Van Toorn
It's Incredible. You wont find anything like this. All you have to do it to follow it. Best example of bringing learning to people
Ahmad Haidzir Bin Anuwar
It's a very structured Program where you can see step by step procedure. Very informative and and it will continue
Robert Steven Cross
Lots of research have been done in this program and lots more will be coming in future as well. We are very excited to present it to
Sean Thu
It’s an exciting learning platform for anybody who want to know the basic or upgrade their skills
Kean Chuan
It's very detailed and can actually be used as reference book for professionals and students both. Worth subscribing
Lim Chin Kheng
It's like bringing the learning at your doorstep. All you have to do is to follow it , practise it and use it
Frequently asked questions
Chefs and Enthusiasts from more then 40 countries travel to our school every year to learn from us, so this course is designed for all those who aspire to learn baking and cooking from home from the finest school known all over the world.
The programs are prerecorded where you can actually explore everything what we teach to our full-time students. From basic to the advance level, in a step by step structured way. Hence it is cost-effective, easy to access and available 24/7.
You will be able to watch all the levels of Pastry & Culinary programs along with the selected Master chefs recipes. Since you will have the subscription for 1 Year, You can see other extra uploads of recipes and you will be notified.
After 1 year, you can attend a theory exam online which will test your knowledge. Once cleared, you will get a Participation and Completion certificate from APCA Chef On line. Kindly note that this is not a diploma or degree certificate.
There is a total of more than 400 small and big recipes & around 40 recipes are eggless. Yes in future, there will be selection of Vegan and Eggless recipes uploaded.
There are lots of small & big suppliers operating in India with good search, you can easily find the suppliers in you country. This website is world-wide activated so individual help will be difficult but yes in India we can help you find them.
The recipes are in the initial part of video, you can watch them again and again but there is no pdf attachment of recipes. So any facility of downloading of video or recipe is not possible
There will be regular chefs sessions where we will discuss the question about a particular topic. Subscribers will be regularly informed about the scheduled time and day