OVERVIEW
Titre Professionnel Cuisinier et Mention Complémentaire Cuisinier en Desserts de Restaurant
One of the highlights of this Advanced Diploma in Patisserie and Gastronomic Cuisine programme is the opportunity for international internship placements at top Michelin-starred restaurants around the world. This invaluable experience allows you to immerse yourself in a professional culinary environment and learn from some of the best chefs in the industry. Through these placements, you will refine your skills, expand your culinary knowledge, and gain insights into international culinary trends.
We believe in offering a balanced curriculum that covers all areas of pastry, culinary expertise, and culinary management. Our modules are carefully designed to provide you with intensive training in both culinary and pastry arts, ensuring that you are well-equipped to excel in various culinary environments.
School
Taylor’s Culinary Institute
Intake Month
April and August
Study Options
Full time only
Focus on
Food Creation
10-week Internship
At Top Michelin-starred Restaurant
Study Programme
1 year
Dual Awards
Programme
Interested to know more? Start your journey with us now.
PROGRAMME OVERVIEW
Our curriculum covers a wide range of topics, including hospitality operations, front office management, food and beverage management, housekeeping, event planning, and customer service. These modules will provide you with a strong foundation in the fundamental aspects of hospitality.
We also recognise the importance of effective communication and interpersonal skills in the hospitality industry. Through our programme, you will enhance your communication skills, develop excellent customer service techniques, and learn how to build positive relationships with guests and colleagues from diverse backgrounds.
Primary Core
This component consists of core subjects, which are primary modules across a discipline that provides the fundamental knowledge of the discipline.
Year 1
- Principles of Modern Gastronomic Cuisine
- Professional Patisserie and Boulangerie Studies
- Cuisine des Grands Chefs
- Advanced Patisserie and Boulangerie
- Applied Gastronomic Management
- Internship
Note: All information is subject to change. Readers are responsible for verifying information that pertains to them by contacting the university.
ENTRY REQUIREMENTS
Our curriculum covers a wide range of topics, including hospitality operations, front office management, food and beverage management, housekeeping, event planning, and customer service. These modules will provide you with a strong foundation in the fundamental aspects of hospitality.
We also recognise the importance of effective communication and interpersonal skills in the hospitality industry. Through our programme, you will enhance your communication skills, develop excellent customer service techniques, and learn how to build positive relationships with guests and colleagues from diverse backgrounds.
Primary Core
This component consists of core subjects, which are primary modules across a discipline that provides the fundamental knowledge of the discipline.
Year 1
- Principles of Modern Gastronomic Cuisine
- Professional Patisserie and Boulangerie Studies
- Cuisine des Grands Chefs
- Advanced Patisserie and Boulangerie
- Applied Gastronomic Management
- Internship
Note: All information is subject to change. Readers are responsible for verifying information that pertains to them by contacting the university.
ENTRY REQUIREMENTS
Entry Requirements
Pass with min. CGPA 2.00
Any other equivalent qualification recognised by Malaysian Government.
Application via APEL A is allowed.
Note: All information is subject to change. The above entry requirements serve as a guideline. Readers are responsible to verify the information by contacting the university’s Admissions Department.
English Requirements
IELTS, TOEFL, MUET, UEC English/ SPM English
Pass English
Taylor’s EET
Overall score 4.0
Taylor’s IEN
Level 2 – Grade C
Pre-University/Diploma
Complete Pre-University/Diploma that was conducted in English
INTERNATIONAL STUDENTS
IELTS
5.0
MUET
Band 3
Pre-University/Diploma
Complete Pre-University/Diploma that was conducted in English
Note: All information is subject to change. The above entry requirements serve as a guideline. Readers are responsible to verify the information by contacting the university’s Admissions Department.
FUTURE CAREERS
When you’ve successfully completed this Advanced Diploma in Patisserie and Gastronomic Cuisine programme, you could embark on any of these exciting careers, including:
- Nutritionist
- Food Scientist
- Corporate Chef
- Food Safety Manager
- Wine Sommelier
- Food and Beverage Manager / Director
- Food Stylist
- Food Technologist
- Food Safety Coordinator
- Head Chef
- Chef Manager
- Pastry Chef