Why this course
The programme aims to provide students with experience in the basics of bakery, pastry operations, food handling and kitchen operations.
Students are also trained to become professional food handlers, especially in the bakery and pastry industry.
Course information
Entry Requirements
- A pass in Sijil Pelajaran Malaysia (SPM) with at least a credit in three (3) subjects
- A pass in Sijil Tinggi Pengajian Malaysia (STPM) with a minimum grade of C (GP 2.0) in any subject
- A pass in Sijil Tinggi Agama Malaysia (STAM) with a minimum grade of Maqbul (passed)
- Having a Sijil Kemahiran Malaysia (SKM) Level 3 in a related field;
- A certificate (Level 3, MQF) in a related field with a minimum CGPA of 2.00; OR equivalent qualifications recognized accordingly
Course Structure
- Bahasa Kebangsaan
- Artisan Bread Baking
- Bakery & Fermentation Products
- Bakery & Pastry Operation
- Basic Academic Reading & Writing
- Chocolate & Confectionary Making
- Classical Pastry & Desserts
- Confectionery Arts & Special Occasion Cakes
- Drama & Role-play in English
- Effective Communication Skills/Principles of Moral & Ethics
- Essential Business Communication Skills
- Family Institution/The Precepts of Islam/ Creative & Problem Solving
- Financial Accounting
- Food & Beverage Management
- Food Sanitation
- Hospitality Cost Control
- Human Resource Management
- Industrial Training
- Introduction to Bakery & Pastry Skills
- Introduction to Entrepreneurship
- Kitchen Organisation
- Nutrition
- PC Competency
- Pengajian Malaysia 2 (For Malaysian)/ Bahasa Melayu Komunikasi 2 (For International)
- Principle of Marketing
- Principles of Management
- Reading, Vocabulary & Grammar
- Restaurant & Production Desserts
- Social & Human Skills Project
- Theory of Baking & Pastry Goods
- Traditional Malaysian Kueh & Desserts
Career Prospects
- Baker
- Pastry Commissioner
- Cafe Owner
- Caterer
- Cafe Planner
- Chocolate Pastry Chef
- Bakery Manager
Programme Learning Outcome
The Programme Learning Outcomes (PLO) of Diploma in Pastry Arts is to prepare graduates who are able to:
- Able to discuss the fundamentals knowledge and skills and practice them in Bakery and Pastry Operation.
- Able to demonstrate the safety, sanitation control and hygiene in food preparation and production complying HACCP.
- Able to apply proper kitchen management procedures which capable to show dexterity in the mise en place process and cost control in relates to the Bakery and Pastry Operation.
- Demonstrate the ability in various supervision and managerial function such as teamwork, critical and creative thinking to commit to better leadership skills.
- Adopt proper interpersonal skills and professional attitudes such as analytical abilities in the Hospitality Industry.
