Course Content
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Extra-Curricular Learning Experience 1
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Food Studies
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The Art of Flavour and Gastronomy
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Food Hygiene and Sanitation Management
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Basic Culinary
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Introduction to Baking Science
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Nutrition in Pastry and Bakery
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Introduction to Pastry and Bakery
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Customer Service
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French Language
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Bakery Cost Control
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Fundamentals of Bread Making
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Classical and Modern Cake
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Extra-Curricular Learning Experience 2
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Fundamentals of Marketing
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Petit Patisserie Art
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Cake Decorations
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Artisan Bread
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Desserts
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Introduction to Entrepreneurship
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Commercial Bakery Production
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Malaysian Pastries and Desserts
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Arts of Chocolate and Confectionery
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Industry Placement
For Malaysian students:
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Appreciation of Ethics and Civilisations
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Integrity and Anti-Corruption
For International students:
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Communication in Bahasa Melayu 2
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Integrity and Anti-Corruption