Quick Facts
Duration
1 year
Mode
Full-time, On-campus
Intake
Mar, May, Aug, Oct
Tuition Fees
RM20,800
Course Structure
- Hygiene, Kitchen Safety & Food Handling
- First Aid & CPR Training
- Fundamental of Culinary Arts
- Formulation of Batter & Dough Baking
- Technicality & Formulation of Cream & Chilled Set Products
- Practicality & Preparation of Dessert
- Colour of Malaysian Sweet Delight Preparation
- Biscuit & Cookies
- Pastries & Cakes Preparation
- Technique in Baking of Sweet, Savoury, Tart & Pie
- Patisserie Business Develooment & Operation Management
- Artisan Bread, Roll Fermentation & Baking Method Nutrition
- English for Hospitality
- Fioren Dessert
- Petits Fours & Sugar Confectioneries
- Working with Chocolate
- High Tea Menu Design & Food Tasting
- Artistic SkiII of Pastry Art
- Contemporary in Sweet & Pastries
- Asian & European Artisan Bakeries
- Handling & Preparation of Mousse Product
- Pastry Administration Functions & Management
Estimated Fees
Application fees (non-refundable)
RM600
Tuition fees
RM20,800
Other miscellaneous fees
RM9,000
Discounts & scholarships
-RM300
Total payable amount
RM30,100
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