Diploma in Patisserie

BERJAYA University College
Study mode
2 years
January May September
Total tuition fee (local)
USD 11,840
Total tuition fee (foreign)
USD 11,840

Entry Requirements

  • SPM / O-Levels / UEC or equivalent with a minimum of three (3) credits.

Note: Applicants who possess other qualifications will be considered on a case-by-case basis.


  • Foundation in Baking
  • Bread Making Technology
  • Cake Making Technology
  • Basic Pastry Technology
  • Asian Kuih and Desserts
  • Continental Cakes and Desserts
  • Advance Pastry Technology
  • Chocolate and Confectionary Arts
  • Sugar Craft
  • Kitchen and Hygiene Management
  • Nutrition and Sensory Analysis
  • Kitchen Layout and Design
  • Basic Accounting
  • Food and Beverages Cost Control
  • Menu Planning and Development¬†
  • Bakery and Pastry Productions and Operations
  • Industrial Training
  • Introduction to Business
  • Personal Development Skills 1, 2 & 3
  • Computer Application in Hospitality
  • Business Ethics and Corporate Citizenship
  • Entrepreneurship Development
  • Bahasa Kebangsaan A/B
  • Malaysian Studies
  • Islamic / Moral Studies


  • Basic Culinary

Internship 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.

Share this