Overview

  • Fee: MYR 8,400 (MYR 700 / TOPIC)
  • Next Intake: 8 December 2025, 24 January 2026, 16 May 2026, 15 August 2026
  • Student will need to take assessment in order to get the certificate of this program.

Topic 1 - Cookies

Topic Date:
25–26 October 2025
24–25 January 2026

 

  • Chocolate Chip Cookies
  • Parmesan Cookies
  • Chocolate Chilli Cookies
  • Granola Bar
  • Raisin Sandwich
  • Chess Cookies
  • Snow Cream Bar
Topic 1 - Cookies
Topic 2 - Travel Cakes

Topic 2 - Travel Cakes

Topic Date:
1-2 November 2025
7-8 February 2026
  • Caramel Apricot Madeleines
  • American Walnut Brownie
  • Orange Travel Cakes
  • Chocolate Pistachio Melting Cake
  • Red Fruit Cake
  • Chocolate Cherry Cake

Topic 3 - Bread

Topic Date:
15-16 November 2025
14-15 February 2026
  • Baguette
  • Pullman Loaf
  • Cranberry Bagel
  • Butter Rolls
  • Focaccia
  • Multigrain Bread
  • Veggie Mask
Topic 3 - Bread
Topic 4 - Ice-Cream

Topic 4 - Ice-Cream

Topic Date:
22-23 November 2025
28 February - 1 March 2026
  • Magnum
  • Macarons
  • Vacherin (Ice-Cream Cakes)
  • Exotic Summer (Glass Dessert)
  • La Mandarine (Glass Dessert)
  • Cheese Ice-Cream

Topic 5 - Plated Dessert

Topic Date:
29-30 November 2025
7-8 March 2026
  • Apple Tatin
  • Souffle Citrus
  • Berries Pavlova
  • La Banana
  • Raspberry Chocolate
  • Sea Salt
Topic 5 - Plated Dessert
Topic 6 - Tarts

Topic 6 - Tarts

Topic Date:
6-7 December 2025
14-15 March 2026
  • Apple Crumble Tart
  • Caramel Nut Tart
  • Cherry Tart Royal
  • Caramel Apple Tart
  • Fruit Tart
  • Quiche Onion Ham

Topic 7 - Chocolate

Topic Date:
13-14 December 2025
28-19 March 2026
 
  • Chocolate Truffle
  • Marshmallow Mandola (Dipped)
  • Coffee Ganache (Molded)
  • White Chocolate Strawberry (Molded)
  • Salted Almond Bar (Molded)
  • Hazelnut Praline Feuilletine
Topic 7 - Chocolate
Topic 8 - Classic French Pastries

Topic 8 - Classic French Pastries

Topic Date:
20-21 December 2025
4-5 April 2026
  • Saint Honoré
  • Mille Feuille
  • Apricot Chocolate Sacher
  • Choux Pastry
  • Paris–Brest

Topic 9 - Entremet

Topic Date:
27-28 December 2025
11-12 April 2026
  • Salted Caramel and Chocolate Entremet
  • Black Forest Revisited
  • Blood Orange Cheese Cake
  • Exotic (Mango–Passion Fruit–Coconut)
Topic 9 - Entremet
Topic 10 - Viennoiserie

Topic 10 - Viennoiserie

Topic Date:
3-4 January 2026
18-19 April 2026
  • Croissants and Danish Pastries
  • Brioche
  • Doughnuts
  • Pâte Feuilletée (Puff Dough)
  • Cinnamon Bun Fillings

Topic 11 - Wedding Cakes

Topic Date:
10-11 January 2026
25-26 April 2026
  • 3-Tier Dummy Cake
  • Sugar Paste - Lily Flower
  • Royal Icing Piping
Topic 11 - Wedding Cakes
Assessment

Assessment

Assessment Date:
17-18 January 2026
9-10 May 2026
  • Baguette
  • Brioche
  • Caramel Nut Tart
  • Chocolate Truffle
  • Apple Tatin
  • Chocolate Chip Cookies

Chef Educators

Chef Niklesh Sharma Chef Niklesh Sharma

Chef Niklesh Sharma

Founder & Managing Director of APCA

Chef Tan Wei Loon Chef Tan Wei Loon

Chef Tan Wei Loon

World Pastry Champion

Chef Lim Chin Kheng Chef Lim Chin Kheng

Chef Lim Chin Kheng

Director of Pastry Studies

Chef Thaddeus Vio Pellu Chef Thaddeus Vio Pellu

Chef Thaddeus Vio Pellu

Pastry Chef & Master Chocolate Sculptor

Chef Charles Lim Chef Charles Lim

Chef Charles Lim

Executive Pastry Chef

Chef Edison Lee Yung Hoe Chef Edison Lee Yung Hoe

Chef Edison Lee Yung Hoe

Pastry Chef

Chef Mun Pui Teng Chef Mun Pui Teng

Chef Mun Pui Teng

Executive Pastry Chef

Chef Foo Yi Qing Chef Foo Yi Qing

Chef Foo Yi Qing

Pastry Chef

Chef Deanna Rahman Chef Deanna Rahman

Chef Deanna Rahman

Pastry Chef

Chef Tiffany Gail Rajayah Chef Tiffany Gail Rajayah

Chef Tiffany Gail Rajayah

Assistant Pastry Chef

Chef Ahmad Haidzir Chef Ahmad Haidzir

Chef Ahmad Haidzir

Director of Culinary Studies

Chef Fauzan Martin Chef Fauzan Martin

Chef Fauzan Martin

Chef de Cuisine

Chef Jean Francois Arnaud Chef Jean Francois Arnaud

Chef Jean Francois Arnaud

MOF (VISITING GUEST CHEF)

Chef Pierre Henri Roullard Chef Pierre Henri Roullard

Chef Pierre Henri Roullard

MOF (VISITING GUEST CHEF)

Chef Gabriel Le Quang Chef Gabriel Le Quang

Chef Gabriel Le Quang

MOF (VISITING GUEST CHEF)

Chef Lawrence Cheong Chef Lawrence Cheong

Chef Lawrence Cheong

Master Chef ( Visiting Guest Chef)

Chef Jerome Chaucesse Chef Jerome Chaucesse

Chef Jerome Chaucesse

MOF (VISITING GUEST CHEF)

Chef Wang Qing Chef Wang Qing

Chef Wang Qing

Master Chef ( Visiting Guest Chef)

Chef Vincent Guerlais Chef Vincent Guerlais

Chef Vincent Guerlais

Master Chef ( Visiting Guest Chef)

Chef Yoo Si Yeon Chef Yoo Si Yeon

Chef Yoo Si Yeon

Master Chef ( Visiting Guest Chef)

Chef Joaquin Soriano Chef Joaquin Soriano

Chef Joaquin Soriano

Master Chef ( Visiting Guest Chef)

Chef Marike van Beurden Chef Marike van Beurden

Chef Marike van Beurden

Master Chef ( Visiting Guest Chef)

Chef Jérémy Massing Chef Jérémy Massing

Chef Jérémy Massing

Master Chef ( Visiting Guest Chef)

Chef Sebastien Chevallier Chef Sebastien Chevallier

Chef Sebastien Chevallier

MOF (VISITING GUEST CHEF)

Chef Martin Lippo Chef Martin Lippo

Chef Martin Lippo

Master Chef ( Visiting Guest Chef)

Chef Yusuke Aoki Chef Yusuke Aoki

Chef Yusuke Aoki

Master Chef ( Visiting Guest Chef)

Chef Aurelien Trottier Chef Aurelien Trottier

Chef Aurelien Trottier

Master Chef ( Visiting Guest Chef)

Chef Emmanuele Forcone Chef Emmanuele Forcone

Chef Emmanuele Forcone

World Pastry Champion

Chef Christophe Morel Chef Christophe Morel

Chef Christophe Morel

Master Chef ( Visiting Guest Chef)

Chef Alain Chartier Chef Alain Chartier

Chef Alain Chartier

MOF (VISITING GUEST CHEF)

Chef Garuharu Seoul Chef Garuharu Seoul

Chef Garuharu Seoul

Master Chef ( Visiting Guest Chef)

Chef Arnaud Larher Chef Arnaud Larher

Chef Arnaud Larher

MOF (VISITING GUEST CHEF)

What students are saying

I a ended the Intensive Pastry Course and am truly grateful to have crossed paths with the passionate and experienced chefs at APCA Malaysia. They went above and beyond to deliver on APCA’s promises

Cassandra Ang Yuan Sin

Advanced Diploma in Pastry & Bakery Arts, January 2024
Student Chef
The Academy of Pastry and Culinary Arts Malaysia has been a life-changing experience for me. I can't say enough about the quality of educa on and the incredible journey it offers to aspiring chefs and bakers

Ng Kit Yong

Advanced Diploma in Pastry & Bakery Arts, January 2024
Student Chef
My learning experience at APCA has been amazing and exceeded myexpectation. The chef here are not only incredibly knowledgeable and skilled but also genuinely passionate about teaching. They make sure every student feels supported, offering personalized guidance and construcGve feedback that truly helped me grow.

Rachel Chan

Advanced Diploma in Pastry & Bakery Arts, January 2024
Student Chef

Consult our program counsellor

Enter details:

Placement Partners