Pastry – Full Time

Advanced Diploma in Pastry & Bakery Arts (9 Months)

Course Info

The 9 months Advance Diploma in Patisserie Pastry & Bakery Arts is a hands-on course and suitable for INTERMEDIATE learners. You will not only learn the intermediate, but reach an advanced level in your Bakery & Pastry skills. You will cover the BASIC CERTIFICATE MODULES and then learn these additional INTERMEDIATE skills and ADVANCED skills. You will be granted an international recognized Advanced Diploma by City & Guilds UK.

Highlights of the Course

Duration:
Monday – Friday (9:00am – 5:00pm)

Remarks:

For 36 weeks (3 weeks of theory & 33 weeks of hands-on practice in kitchen) 

Syllabus: 

Basic level, Intermediate level & Advanced level

Next Intake:

  • 26 August 2019
  • 14 October 2019

COURSE INFO

The 9 months Advance Diploma in Pastry & Bakery Arts is a hands-on course and suitable for INTERMEDIATE learners.

You will not only learn the intermediate, but reach an advanced level in your Bakery & Pastry skills.

You will be granted an international recognized Advanced Diploma by City & Guilds UK.

You will cover the BASIC CERTIFICATE MODULES and then learn these additional INTERMEDIATE skills and ADVANCED skills.

BASIC LEVEL
  • Food Safety & Hygiene
  • Boulangerie - Preferment
  • Laminated Dough & Paste
  • Classic French Pastries
  • Café Style Plated Desserts
  • Chocolates, Pralines & Bon Bon
  • Cake Designing with Fondant
  • Tarts, Pies & Flan
  • Basic Petite Gateau
  • Biscuits, Cookies & Macarons
  • Traditional Entremet
  • Quarterly Assessment
DIPLOMA 
(L’Art de la Patisserie)
  • Food Preparation & Techniques
  • Asian Breads & Sandwiches
  • Specialised Viennoiserie
  • Contemporary French Pastries
  • Restaurant’s Plated Desserts
  • Science of Ganache & Confections
  • Cake Designing with Royal Icing
  • Japanese French Pastries
  • Traditional French Travel Cakes
  • Artistic Chocolate Showpiece
  • Basic Sugar Showpiece
  • Diploma Assessment
ADVANCED DIPLOMA 
(L’Art de la Patisserie & Confections)
  • Supervisory Skills & Business Mgmt
  • Artisan, Sourdough & Levain
  • Advance Tart & Torte
  • Modern French Pastries
  • Fine Dining Plated Desserts
  • Bean to Bar, Praline & Candy
  • Celebration Cake Making & Decorating
  • Delicatessen for High Tea
  • Ice-cream, Sorbet & Cakes
  • Contemporary Chocolate Display
  • Contemporary Sugar Showpieces
  • Advanced Diploma Assessment

FEE STRUCTURE

  • Admission Fee RM 1,000
  • Course Fee RM 35,000
  • Total Fee RM 36,000
  • Admission Fee RM 1,000
  • 1st Quarter RM 11,500
  • 2nd Quarter RM 12,500
  • 3rd Quarter RM 12,500
  • Total Fee RM 37,500
  • 1st Month RM 5,000
  • 2nd Month RM 5,000
  • 3rd Month RM 5,000
  • 4th Month RM 4,000
  • 5th Month RM 4,000
  • 6th Month RM 4,000
  • 7th Month RM 4,000
  • 8th Month RM 4,000
  • 9th Month RM 4,000
  • Total Fee RM 39,000
  • Diploma Fee RM 800
  • Advanced Diploma Fee RM 900
  • Total Fee RM 1,700

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