Diploma in Patisserie

Course Overview

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.

Curriculum

Year 1

• Foundation in Baking
• Food Commodities
• Kitchen and Hygiene Management
• Bread Making Technology
• Cake Making Technology
• Basic Pastry Technology
• Nutrition and Sensory Analysis
• Computer Application in Hospitality
• Advanced Pastry Technology
• Continental Cakes and Desserts
• Introduction to Business
• English for Academic Purpose
• Personal Development Skills 1
• Personal Development Skills 2
• Personal Development Skills 3

Year 2

• Design and Sugarcraft
• Asian Kuih and Desserts
• 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
• Business Ethics and Corporate Citizenship
• Catering Services
• Heritage Cuisine Research and Innovation
• 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 Requirements

SPM/O-Levels min 3 credits (3 C’s), UEC min 3 B’s

Career Prospects

• Commis patisserie
• Demi chef de party patisserie
• Chef de party patisserie
• Boulanger
• Chocolatier
• Glacier
• Pastry chef
• Chef Patisserie
• Pastry Sales Professional
• Pastry Factory Manager
• Sugar artist
• Cake designer