Professional Diploma in Patisserie & Bakery

Modules

Duration

11 months ( 7 months + 4 months internship with industry partners )

Objectives

This programme is tailored for individuals seeking expertise in the art of pastry and bakery. Participants will learn the fundamentals of pastry making, bread baking, cake decoration, and confectionery. With a focus on both traditional and contemporary techniques, graduates will be well-prepared to excel in the competitive world of patisserie and bakery.

Course Content

Baking Fundamentals
Pastry Doughs and Batters
Laminated Dough Making
Choux and Profiteroles
Bread Making
Artisanal & Specialty Breads
Cake Making and Decorating
Desserts and Plated Desserts
Custard & Puddings
Mousses & Soufflés
Specialty Pastries
Chocolate and Confectionery
Bakery Management and Operations
Food Safety and Sanitation
Entrepreneurship in Baking
Internship/Externship
Advanced Baking Techniques (Elective)

Career Path

Entry Requirement

Minimum age on entry 18 years old
School graduates of any education level
English language proficiency
Meets any other entry requirements of Blue Point School of Hospitality and Culinary Arts & CENTEXS
*Those who do not meet the minimum requirement may apply but will be subjected to an interview.

Qualification & Recognition

Upon successfully completing this programme, students will receive:

Fees

RM 22,800.00 per student

This is inclusive of Qualifi UK and Blue Point School of Hospitality & Culinary Arts Registration and Administrative fees, Typhoid Vaccination, KKM Food Handling Course, Uniforms, Chef Tools, Raw Materials & Consumables, Learning Materials & Books, Extra Curriculum, Class Excursions, Educational Excursions, Qualifi UK Examination & Endorsement Fee and other miscellaneous fees

Application Form

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