Course Content
Patisserie Core
- Introduction to Hospitality Industry
- Baking Ingredients Studies
- Pastry Project
- Tarts and Pastries
- Malaysian Pastry
- Plated Dessert
- Sweetbreads
- Bread and Cake 1
- Petit Fours
- Biscuits and Cookies
- Sugar Confectionery, Decoration and Sculpture
- Chocolate Confectionery, Decoration and Sculpture
- Ice Cream, Sorbet, Sherbet and Yoghurt
Experiential Learning
- Community Services
- Internship
Communication
- Personal and Professional Development
- Bahasa Kebangsaan
- Malaysian Studies
Management
- Bakery and Pastry Shop Operations Management
- Food Safety, Hygiene and Sanitation
- Baking Technology
- Bread and Cake 2
- Introduction to Accounting
- Principles of Marketing
- Principles of Management
- Entrepreneurship
