Course Content
Pastry & Bakery Core
• Introduction to Hospitality, Evolutionary History
and Current Trends
• Baking Ingredient Studies 1
• Baking Ingredient Studies 2
• Biscuits and Cookies
• Bread and Cake 1
• Bread and Cake 2
• Food Safety, Hygiene and Sanitation
• Malaysian Pastry
• Petit Fours
• Plated Desserts
• Sweetbreads
• Tarts and Pastries
Experiential Learning
• Food and Beverage Operations
• Community Services
• Entrepreneurship Skills
• Internship 1
• Internship 2
• Personal and Professional Development
Communication
• Bahasa Kebangsaan A (International Students)
• Business Etiquette
• Malaysian Studies 2 (Local Students)
Management
• Baking Technology
• Customer Experience Design – Global Trend
• Food and Beverage Value Creation
• Introduction to Accounting
• Nutrition: Healthy Cooking, Healthy Living
• Principles of Management
• Principles of Marketing
