In a recent project at a client site, I came accross an issue where the 3rd party JARs when not correctly loaded by TIBCO BusinessWorks (BW). The older versions were picked up before the newer versions.
To find out what's going on can be a long and difficult task. Thanksfully, Java came to the rescue. Read More...

Yeah! I've passed the TIBCO BE 5.0 certification with 83% success.

I recommend for those who want to take this certification to test your knowledge using the Knowledge Assessment from the official TIBCO website: https://inter.viewcentral.com/Events/cust/search_results.aspx?event_address_id=84&event_id=859&event_id=783&keyword=&postingForm=default.aspx&cid=tibco&pid=1&lid=1&cart_currency_code=&payment_type=&orderby_location=&orderby_date=&newRegistration=&bundle_location_group=&errmsg=

I've realised today that TIBCO is now offering a certification for BusinessEvents 5.0.

http://www.tibco.com/services/education ... BO-122.jsp

It covers not only the "basic" of BE, but also the add-ons like TIBCO BusinessEvents Views, TIBCO BusinessEvents Data Modeling, TIBCO BusinessEvents Decision Manager and TIBCO BusinessEvents Event Stream Processing which makes the certification much harder.

As usual, TIBCO recommends to go for training and have at least 6 months experience before going for certification. What it doesn't say is if you need 6 months overall or 6 months for each of the add-ons... I would recommend the former. :)

Good luck!

When you need to implement something that BW cannot provide out of the box, you usually tend to develop the required code using Java. It is working great and TIBCO BW provides a way to log what's going on in your code but sometime something is going on (wrong) in your code and you need to be able to debug it.

There is a feature documented in BE but not documented in BW using JDI. The Java Debug Interface (JDI) is a high level Java API providing information useful for debuggers and similar systems needing access to the running state of a (usually remote) virtual machine. Read More...

Ingredients:
600ml thickened cream
1 vanilla bean, split, seeds scraped
6 egg yolks
1/4 cup caster sugar
120g demerara sugar

Serves 4

Step 1: Preheat oven to 120°C.

Step 2: Place the cream, vanilla bean and seeds in a saucepan over medium heat and bring to scalding point, then remove from heat. Remove vanilla bean and discard.

Step 3: Whisk together egg yolks and caster sugar in a bowl for 2-3 minutes or until pale.

Step 4: Pour hot cream over egg yolk mixture, continuing to whisk until well combined. Strain mixture into a jug, evenly divide between 4 x 200ml ramekins.

Step 5: Carefully place ramekins in a deep roasting pan lined with a folded tea towel. Pour boiling water into pan to come halfway up the sides of ramekins. Cover pan loosely with foil.

Step 6: Bake in the oven for 40 minutes or until the custard has just set. Remove ramekins from the water bath, and set aside to cool.

Step 7: Sprinkle demerara sugar evenly over the surface of the baked custards. Run a kitchen blowtorch over the custards, or place under a preheated grill until the sugar bubbles and caramelises. Serve.