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patisierre-whyus

WHY CHOOSE THIS PROGRAMME?

You will gain valuable insights into the industry’s latest trends and the skills to create consumable masterpieces. This combination will make you a much sought-after professional in this industry.

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Furthermore, the strong networks garnered by the Faculty of Culinary Arts will also give you an extra edge in your future career. While mastering the pastry and baking techniques, you will also learn entrepreneurial concepts that will help you launch your own business career options and participate in work-based learning experiences (internship).

patisierre-whattoexpect

WHAT TO EXPECT FROM THIS PROGRAMME?

This programme teaches you the principles of bakery and pastry operation, practical hands-on and theoretical training in all areas of bakery and pastry production. At the same time, you will learn to develop your professionalism and proficiency in producing sweets and pastries of world class standards.

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The programme begins with an orientation-level course where you are introduced to topics such as Foundation in Pastry and Baking Technology, Bread Making Technology, Asian Kuih and Desserts, Kitchen Hygiene and Nutrition. After mastering the basics, the programme will then focus on advanced-level baking and pastry technology which includes Chocolate Confectionary and Sugar Craft.

Diploma in Patisserie

JPT/BPP (N/811/4/0105) 11/17 (PA 2245)

The Diploma in Patisserie programme is designed especially for those with a passion for creating gourmet pastries, signature breads, cakes and specialty desserts. The course will offer you a broad overview and introduction to these culinary arts and it is an absolute essential for any aspiring pastry chef or baker.

Section

  • Commis Patisserie
  • Demi Chef de Partie Patisserie
  • Chef de Partie Patisserie
  • Boulanger
  • Chocolatier
  • Glacier
  • Pastry chef
  • Chef Patisserie
  • Pastry Sales Professional
  • Pastry Factory Manager
  • Pastry Lecturer
  • Bakery Manager
  • Kitchen artist
  • Sugar artist
  • Cake decorator

Diploma in Patisserie

Course

1-va2

Year One

• Foundation in Baking
• Food Commodities
• Kitchen and Hygiene Management • Bread Making Technology
• Cake Making Technology
• Asian Kuih and Desserts
• Nutrition and Sensory Analysis

• Computer Applications

• Pastry Technology
• Introduction to Business
• English for Academic Purpose • Personal Development Skills • Team Development Skills • Professional Development Skills

Year Two

• Design and Sugarcraft
• Kitchen Layout and Design
• Food and Beverage Cost Control
• Chocolate and Confectionary Arts
• Menu Planning and Development
• Bakery and Pastry Production and Operations
• Entrepreneurship Development
• Internship

Professional Work Placement Programme

You will undergo a semester of comprehensive training in the internship programme. It has been specially designed to give you an intensive hands-on learning experience within a challenging work environment.

ENTRY REQUIREMENT

• SPM / O-Levels / UEC or equivalent with a minimum of three (3) credits.
• Applicants who possess other qualifications will be considered on a
case-by-case basis.

INTAKE

January, May and September.

DURATION

2 years and a semester of a internship

INTERESTED?
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