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Training a new generation of hawkers

SINGAPORE — Aspiring hawkers could soon get access to university-level courses. A local university is partnering a social enterprise to work towards developing a curriculum related to the hawker business, which may give the hawker industry a much-needed boost.

Stalls at Dignity Kitchen, a hawker centre run by Project Dignity. UniSIM and Project Dignity signed an MOU to work towards developing a curriculum related to the hawker business. Photo: Joy Fang/TODAY

Stalls at Dignity Kitchen, a hawker centre run by Project Dignity. UniSIM and Project Dignity signed an MOU to work towards developing a curriculum related to the hawker business. Photo: Joy Fang/TODAY

SINGAPORE — Aspiring hawkers could soon get access to university-level courses. A local university is partnering a social enterprise to work towards developing a curriculum related to the hawker business, which may give the hawker industry a much-needed boost.

SIM University (UniSIM) and Project Dignity signed a memorandum of understanding today (Nov 18) to explore the development of a programme that could potentially see students at the higher level learn how to run a food court.

Details on the partnership are not firmed up, but the tentative plan is for Project Dignity, which runs Dignity Kitchen, a hawker centre and training school for the disabled and disadvantaged, to take charge of the practical components on running a basic food stall, which could include cooking lessons on traditional hawker fare, sourcing ingredients and quality control, and even designing a signage.

Students can then go further by taking up UniSIM’s more advanced modules that could be tailored towards food court management, such as marketing, human resources management and supply chain management. Case studies will also be built into the curriculum. The credits earned from the curriculum can be added to credits required for a university degree.

Project Dignity’s executive director Koh Seng Choon said they approached UniSIM early this year with the idea because his dream is to provide a structured programme to train aspiring hawkers in food court and food stall management, given a longstanding gripe by hawkers that they have had few opportunities to hone their skills.

Currently, the few programmes available include an entrepreneurship programme by Fei Siong Food Management. Makansutra founder KF Seetoh also launched his Street Food Pro 360 course last year to train the next generation of hawker entrepreneurs. But these programmes tend to be ad hoc, or offered on a smaller scale, said Mr Koh.

With more hawker centres expected over the next 10 years, it is more crucial than ever to build up the next generation of potential hawkers and train them (in) higher level skills, added Koh. “Right now, there’s nobody to teach them how to manage a food court,” he said.

The collaboration will bring about a more systemic approach in helping hawkers acquire the necessary knowledge and skills beyond managing a stall, for example training them on various business models, added associate professor Teng Su Ching, director of UniSIM’s Centre for Continuing and Professional Education. Even if they do not end pup running their own food court, they would have the foundation and relevant skills to join the big companies who are running existing food courts, she added.

Both parties expect to have more details in six months. Teng said while applicants will still have to meet the admission criteria for UniSIM, she pointed out that many aspiring hawkers now have diplomas and are a tech-savvy bunch. They are looking at targeting mid-career switches, such as PMETs (professionals, managers, executives and technicians).

“A lot of people are looking for alternate employment and this is something they are familiar with...we are trying to attract the young people to come in, knowing that they can go all the way to a higher tertiary education,” said Koh.

Vincent Chia, general manager of Kimly Food Holdings, which manages a chain of coffeeshops and eateries islandwide, said he would be interested to sign up when it is available, adding that currently, skills are picked up on-the-job, and he relishes the idea of having formalised education and training.

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