Diploma in Patisserie

(R/811/4/0348) (11/22) (MQA/FA 2245)

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PASSION FOR CREATING GOURMET PASTRIES, SIGNATURE BREADS, CAKES AND SPECIALTY DESSERTS.

The Diploma in Patisserie programme is designed specifically for those with a passion for creating gourmet pastries, signature breads, cakes and specialty dessert. The programme will offer you a broad overview and introduction to these pastry arts and it is an absolute essential for any aspiring Pastry Chef or Baker.

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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. 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 your own business career options and participate in work-based learning experiences (internship).

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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 pastries and breads of world-class standards.

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 Baking and Pastry skills which includes Chocolate Confectionary and Sugar-craft.

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CAREER OPPORTUNITIES

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

PROGRAMME STRUCTURE

  • Foundation in Baking  
  • Food Commodities
  • Kitchen and Hygiene Management
  • Bread Making Technology  
  • Cake Making Technology  
  • Pastry Technology  
  • Design and Sugarcraft  
  • Computer Applications
  • Basic Culinary  
  • Asian Kuih and Desserts  
  • Introduction to Business
  • English for Academic Purpose
  • Personal Development Skills
  • Team Development Skills
  • Professional Development Skills

 Practical Hands-On Courses

  • Nutrition and Sensory Analysis
  • Kitchen Layour and Design
  • Food and Beverage Cost Control
  • Chocolate and Confectionery Arts  
  • Menu Planning and Development
  • Bakery and Pastry Production and Operations  
  • Entrepreneurship Development
  • Internship

 Practical Hands-On Courses

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

January, May and September.

2 years inclusive of a 16-week internship

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

  • Malaysia Studies 2 / Bahasa Melayu Komunikasi 1
  • Moral Education
  • Thinking Skills
  • Community Services

INSPIRING LIVES, WIDENING HORIZONS

  • We pride ourselves on consistently producing well-rounded, professional and competent young adults through our inter-disciplinary and immersion teaching methodologies, as well as our distinct focus on language proficiency and personal poise.

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