This programme is primarily for individuals ultimately wishing to become high end professional chefs or restaurateurs and who wish to develop advanced culinary skills by studying with a renowned culinary training organization.

Going through 3 months of Basic Pâtisserie, students will grasp strong foundation where they can build their pastry skills and knowledge. As they progress in this level, students will learn to prepare a wide selection of desserts and pastries through the demonstration and practical lessons.

Students will learn qualities of the essential ingredients and will be introduced to various concepts, properties and applications of these ingredients during their pâtisserie course which are essential for working in the industry.

Demonstrate fundamental basic pâtisserie preparations and baking techniques including:

• Knife skills
• Elementary sugar cooking techniques
• Tart production techniques
• Basic pastry doughs e.g. short crust, sweet dough and puff pastry
• Simple breads
• Petits fours baking skills
• Basic entremet skills
• Piping techniques
• Gastronomy Sensory Experience
• Food Trend
• Cheese Foundation

Core Units:

• Highfield Level 1 International Award in Food Safety (External Award), Food handler’s Training, First Aid Certificate
• Pâtisserie Skills 1
• Batter and dough, Filling and creams, Puddings, Cookies, Malaysian Desserts and Kuih, Cakes preparation 1, Pastry product and material handling 1
• Kitchen Operations 1
• Culinary Theory and Product Knowledge 1
• Develop personal kitchen organisation and management skills
• Food & Beverage Service Principles 1

4 intakes each year:

• January, April, July or October (Local Students)
•  April & October (International Students)