Diploma in Patisserie (City & Guilds, UK)

This Diploma in Patisserie encompasses of 80% in practical skills. Students will be taught with a comprehensive syllabus covering all the essential knowledge in bread making, pies, tarts, mousse, petit fours, plated dessert, cake making, creams and fillings, cake decorations, chocolate making, pull sugar arts and etc. We teach the students to produce decadent delights from scratch, without the usage of pre-mix or ready-made items. Our priority is to equip students with the essential skills and knowledge instead of teaching them a few recipes. This skill obtained is sufficient to equip themselves for future challenges that will prepare students to with stand any future circumstances.

Please download the leaftlet visuals for more details programme outline.

 

Duration: 21 months (inclusive of 6 months on-job-training)
Entry Requirement: Aged 16 and above

Term 1
to
Term 2

 


Intermediate skills and techniques in Patisserie

 

Cambridge English
Hygiene, Kitchen Safety & Food Handling
Essential First Aid & CPR Training
Fundamentals of Culinary Art
Formulation of Batter & Dough Baking Method
Technicality & Formulation of Cream & Chilled Set Products
Practicality & Preparation of Dessert for Fine Dining Restaurants & Cafes
Color of Malaysian Dessert & Kuih Preparation
Authenticity of Biscuit & Cookies Handling & Baking
Classic & Contemporary Pastries & Cakes Preparation
Technique in Baking of Sweet, Savoury, Tart & Pie.
Patisserie Business Development & Operation Management
Artisan Bread, Roll Fermentation & Baking Method
Knowledge of Nutrition & Health Care in Baking (i)
 
 
 
 

Term 3
to
Term 4

 

Advance skills and techniques in Patisserie

 

English for Hospitality
Culture & Dimension of Frozen Dessert
Making of Petits Fours & Sugar Confectioneries
Advanced Technique of Working with Chocolate
Innovative & Artistic Skill of Pastry Art
Contemporary in Sweet & Pastries
Effective method of Asian & European Artisan Bakeries
General Process in Handling & Preparation of Mousse Product
Pastry Administration Functions & Management
Pastry Production Costing & Controlling
Knowledge of Nutrition & Health Care in Baking (ii)
Barista Skills
Student Practical Project – Cafes & Restaurant Operation
 
 
 
 

Term 5

 
On-The-Job training – 6 months
 
 
 
 

*The Cambridge English module will follow a 16 weeks schedule for each level. 

 
Pin It
SlideBar
SlideBar