Diploma in Patisserie

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.

Curriculum

• 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

Elective

• 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.