Overview
The Diploma in Pastry and Bakery programme equips students with the theoretical knowledge and practical skills required to be a connoisseur of pastries and baked goods. The programme focuses on the art and science of baking, current issues in pastry and bakery production as well as trains professional pastry and bakery chefs who drive innovation and development within the food industry. Increase your career opportunities with a pathway to the Bachelor of Arts (Honours) in Hospitality Management upon graduation. Join us to make sweet things happen!
Academic Requirements
SPM/ O-level/ equivalent
Minimum of three (3) credits in any subject, or its equivalent.
STPM/ equivalent
Minimum of Grade C (GP 2.00) in any subject, or its equivalent.
?STAM
Minimum grade of Maqbul in any subject, or its equivalent.
UEC
Minimum Grade B in 3 subjects.
SKM Level 3
Pass SKM level 3 in a related field and possess Sijil Pelajaran Malaysia (SPM) with at least one (1) credit.
Certificate
A Certificate (Level 3, MQF) in a related field or its equivalent.
English Language Requirements
For Local Students
MUET
Band 3SPM English Language CEFR
Grade B1 (with at least 2 skills at B1)O-Level or IGCSE or SPM English 1119
Grade CUEC English Language
Grade A2IELTS
4.0TOEFL iBT
30-31TOEFL Essentials (Online)
5Cambridge English Qualification and Tests
140Cambridge Linguaskill
140Pearson Test
36- Candidates with the other equivalent qualifications can be exempted from the Basic English and English Foundation courses on case-by-case basis.
- Candidates who scored lower than B+ in SPM English Language or than the above requirements will have to take the Basic English subject before taking the English Foundation subject in the first year.
For International Students
MUET
Band 3IELTS
4.0TOEFL iBT
30-31Cambridge Linguaskill
140- Extra-Curricular Learning Experience 1
- Food Studies
- The Art of Flavour and Gastronomy
- Food Hygiene and Sanitation Management
- Basic Culinary
- Introduction to Baking Science
- Nutrition in Pastry and Bakery
- Introduction to Pastry and Bakery
- Customer Service
- French Language
- Bakery Cost Control
- Fundamentals of Bread Making
- Classical and Modern Cake
- Extra-Curricular Learning Experience 2
- Fundamentals of Marketing
- Petit Patisserie Art
- Cake Decorations
- Artisan Bread
- Desserts
- Introduction to Entrepreneurship
- Commercial Bakery Production
- Malaysian Pastries and Desserts
- Arts of Chocolate and Confectionery
- Industry Placement
- Appreciation of Ethics and Civilisations
- Integrity and Anti-Corruption
- Communication in Bahasa Melayu 2
- Integrity and Anti-Corruption
- Pastry Chef
- Patisserie Entrepreneur
- Pastry Sales Professional
- Pastry Factory Manager
- Bakery Manager
- Sugar / Chocolate Artist
- Pastry Writer
- Educator
Local Students
Approximate Total Fees:
RM 43,620
International Students
Approximate Total Fees:
RM 57,910
Note: This is an estimated fee, as different countries have different visa processing charges and administrative fees. For more information, kindly refer to your region’s counselor for the detailed fee breakdown.
