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Course Overview

The Diploma in Pastry Arts focuses on principles of bakery and pastry operation, practical hands-on and theoretical training in all areas of bakery and pastry production. This programme is designed to equip students with essential skills in making desserts, cakes, tarts, pies, artisan bread, chocolates and confectioneries.

Curriculum

Key Subjects

• Reading, Vocabulary & Grammar 1 & 2
• Drama & Role Play in English
• Basic Academic Reading and Writing
• Essential Business Communication Skills
• PC Competency
• Bahasa Kebangsaan
• Food Sanitation
• Introduction to Bakery & Pastry Skills
• Islamic and Moral Studies
• Nutrition
•  Kitchen Organisation
• Theory of Baking and Pastry Goods
• Bakery & Fermentation Products
• Food & Beverage Management
• Classical Pastry Desserts
• Traditional Malaysian Kuih & Dessert
• Introduction to Entrepreneurship
• Hospitality Cost Control
• Artisan Bread Baking
• Contemporary of Business
• Principles of Marketing
• Principles of Management
• Confectionary Art & Special Occasion Cakes
• Chocolates & Confectionary Making
• Introduction to Financial Accounting 1
• Human Resources Management
• Bakery & Pastry Operation
• Restaurant & Production Desserts
• Industrial Attachment

Entry Requirements

Career Prospects

Upon completion of this programme, graduates can work in hotels, restaurants, catering services, retailing, food industries and entrepreneurship as a baker/pastry cook or commis, artisan bread baker, baker or cafe owner, caterer or cafe planner, chocolatier pastry chef or baker manager.