Quick Facts
Duration
3 months
Mode
Part-time, On-campus
Intake
Oct
Tuition Fees
RM32,540
Entry Requirements
- High school leavers, Diploma or equivalent holder (SPM / UEC / O-Level / STPM / A-Level / IELTS 5.0)
- Applicant - 18 years or older (open to adult learners and working professionals)
- Competency in English language
- No prior culinary experience is required
Course Structure
Core Units
- Pastry Theory and Product Knowledge
- Professional Development
Core Subjects
- Introduction to French Pâtisserie Techniques
- Basic Pâtisserie Preparations
- Biscuit and Petit-Fours
- Basic Restaurant Desserts
- Meringues
- Tarts
- Puff Pastry
- Choux Pastry
- Poached Fruit
- Pancakes and Jam
- Travel Cakes
- Basic Cakes
- Charlotte Cakes
- Mousse Cakes
- French Macarons
- Tempering Chocolate
- Chocolate Truffles
Estimated Fees
Application fees (non-refundable)
RM1,800
Tuition fees
RM32,540
Other miscellaneous fees
RM8,850
Total payable amount
RM43,190