Yee Suet Rene specialises in pastry arts education across diploma and undergraduate programmes, while contributing interdisciplinary expertise to food innovation and nutrition modules. She holds a Bachelor of Science in Biotechnology from Monash University and earned her culinary qualifications at Le Cordon Bleu Sydney, completing the Diplôme de Pâtisserie, Diploma in Professional Culinary Management, and a Certificate in Menu Compilation. Driven to bridge the gap between science and culinary, she obtained a Master of Human Nutrition from Deakin University and is currently pursuing a Doctorate in Education in Sunway University. Prior to joining academia, she worked in patisseries and restaurants across Sydney and Singapore. Demonstrating a commitment to practical excellence, she has earned multiple accolades in culinary competitions. Alongside her teaching, she collaborates with industry partners such as SCS Dairy Malaysia on product development, formulation, and specialised baking education.