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Diploma in Pastry & Baking
Course overview
| Qualification | Diploma |
| Study mode | Full-time |
| Duration | 18 months |
| Intakes | April, July, October |
| Tuition (Local students) | RM 32,327 |
| Tuition (Foreign students) | RM 45,885 |
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Admissions
Intakes
Fees
Tuition
- RM 32,327
- Local students
- RM 45,885
- Foreign students
Estimated cost as reported by the Institution.
Application
- Data not available
- Local students
- Data not available
- Foreign students
Student Visa
- Data not available
- Foreign students
Every effort has been made to ensure that information contained in this website is correct. Changes to any aspects of the programmes may be made from time to time due to unforeseeable circumstances beyond our control and the Institution and EasyUni reserve the right to make amendments to any information contained in this website without prior notice. The Institution and EasyUni accept no liability for any loss or damage arising from any use or misuse of or reliance on any information contained in this website.
Entry Requirements
General Entry Requirements:
- Pass in WSQ Higher Certificate in Pastry and Bakery
- Attain minimum GPA of 2.0
- Pass all core modules
- Pass industrial attachment
Locals and Permanent Residents:
- Minimum 3 GCE ‘N’ Level / Pass in Certificate in Basic Baking / Pass in NITEC
- Pass in GCE ‘N’ Level English*
- Successful interview
- Minimum age of 16 years old
International Students:
- Successfully completed minimum 10 years of formal education.
- At least one of the following proficiency levels in English:
- Band 5.0 in IELTS
- Minimum score of 61 points (internet-based total) or 173 points (computer-based total) in TOEFL
- Pass in SHATEC English Test
- Pass in CHE*
- Successful interview
- Minimum age of 17 years old
Curriculum
Pastry and Baking
- Asian Sweets and Pastries (Demonstration/Individual Stoves)
- Elaborate Sweets and Pastries
- Essentials of Food Knowledge
- Food Science and Hygiene
- Fundamentals of Baking (Theory/Demonstration/Individual Stoves)
- Kitchen Organisation
- Menu Planning and Pricing
- Practicum and Event Catering
- Principles of Baking (Theory/Demonstration/Individual Stoves)
Food and Beverage
- Principles of Western Food Preparation (Demonstration/Individual Stoves)
- Fundamentals of Beverage Knowledge
Hospitality and Tourism
- Fundamentals of Hospitality Hosting
General Studies
- Communication Skills
- Principles of Supervision