PATISSERIE
Advanced Diploma
Encompasses of 80% in practical skills, 20% theoretical study. Other than pastry production, students will also be trained to run and manage a restaurant/café, tasks include designing their menu, managing the stock inventory, kitchen management, barista, servicing and last but not least customer service with the patrons.
Entry Requirements:
• 16 years old & above
• No exam credit required
Qualifications:
• City & Guilds – Level 3 Diploma in Culinary Arts and Supervision
• City & Guilds – Level 2 Diploma in Food Preparation and Culinary Arts (Patisserie)
• (Optional) Worldchefs – Certified Professional Cook (Commis Chef)
• (Optional) Australian Qualification Framework – Certificate III in Commercial Patisserie
• (Optional) Jabatan Pembangunan Kemahiran – SKM 2 & SKM 3
Course Duration: 19 months (including 3 months On-Job-Training)
Teaching Medium: English
Services Provided:
• Hostel accommodation arrangement
• Career planning service
• Financial aid
