Course Content
First Semester
Food Hygiene, Sanitation and Safety
Basic Western Cookery
Fundamental of Baking
Pastry Making
Second Semester
Bread Making and Fermented Products
Cake and Sponges Making & Decoration
Introduction to Food Service Industry
Purchasing & Cost Control
Third Semester
Principles of Accounting
Principles of Marketing
Fourth Semester
Kitchen Management and Layout / Catering Management
Chocolate, Confectionery& Sugar Arts
Malaysian Local Pastries & Desserts
Continental Cakes and Desserts
Fifth Semester
Industrial Training
Sixth Semester
Advance Pastries and Bakeries
Barista / Nutrition
Food Service Entrepreneurship
French / Mandarin
