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Level 17, The Bousteador No.10, Jalan PJU 7/6, Mutiara Damansara 47800 Petaling Jaya, Selangor, Malaysia
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+60142521561

EasyUni Sdn Bhd

Level 17, The Bousteador No.10, Jalan PJU 7/6, Mutiara Damansara 47800 Petaling Jaya, Selangor, Malaysia
4.4

(43) Google reviews

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Bachelor of Patisserie Arts (Hons)

About

The Bachelor of Patisserie Arts (Honours) at Taylor’s University is designed for aspiring pastry chefs and dessert artists passionate about baking. This specialised programme equips students with essential skills, techniques, and industry-relevant technological knowledge. With hands-on training in well-equipped kitchens and guidance from experienced industry professionals, students master pastry, cake, bread, and dessert-making. Emphasising creativity, innovation, and business acumen, this programme prepares graduates for successful careers in the global patisserie industry. 

Key facts

Statistics
Qualification Bachelor's Degree
Study mode Full-time
Duration 3 years
Intakes February, April, September
Tuition (Local students) RM 107,160
Tuition (Foreign students) RM 114,868

Subjects

  • Culinary Art

Duration

3 years

Tuition fees

Description Local students Foreign students
Tuition fee RM 107,160 RM 114,868
Miscellaneous fees RM 650 RM 13,094
Total estimated cost of attendance RM 107,810 RM 127,962
Estimated cost per year RM 35,937 RM 42,654

Estimated cost as reported by the institution. There may be additional administrative fees. Please contact for the latest information.

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.

Admissions

Intakes

Entry Requirements

Any one of these:

  • SPM / O-Level with Pre-U / Foundation: Pass SPM / O-Level or equivalent with 5 credits for entry with Pre-University / Foundation qualification (Except for UEC).
  • SPM / O-Level with Diploma: Pass SPM / O-Level or equivalent with 3 credits for entry with Diploma qualification.
  • Taylor’s Foundation / Diploma: Pass with min. CGPA 2.00; or Pass Advanced Diploma in Patisseries & Gastronomic with min. CGPA 2.00
  • Sijil Tinggi Persekolahan Malaysia (STPM): Min. CC with CGPA 2.00
  • Unified Examination Certificate (UEC): Pass with min. 5Bs
  • A Level: Min. DD
  • AUSMAT (SACEi): Min. ATAR 55
  • Canadian Pre-University (CPU): Min. average of 50% in 6 subjects
  • International Baccalaureate (IB): Min. 24 points in 6 subjects
  • Monash University Foundation Year (MUFY): 50%
  • MOHE Matriculation: Pass with min. CGPA 2.00
  • DKM/DKLM/DVM: Pass with a minimum CGPA 2.50 subject to Senate approval of the relevant institutions; or Graduated with a minimum CGPA 2.00 with a minimum of two (2) years of work experience in the related field.
  • Other Equivalent Qualification: Pass Foundation/Diploma/ Higher Diploma/ Advanced Diploma from any other institution recognised by Malaysian Government with min. CGPA 2.00; or Application via APEL A is allowed.

Note:

  • Candidates need to pass BM and History at SPM level.

ENGLISH REQUIREMENTS

  • LOCAL STUDENTS:

    • IELTS, TOEFL, MUET, UEC English: Pass English
    • Taylor's EET: Overall score 5.0
    • Taylor's IEN: Level 2 - Grade C
    • Pre-University/Diploma: Complete Pre-University/Diploma that was conducted in English
  • INTERNATIONAL STUDENTS:

    • IELTS: 5.5
    • Pre-University/Diploma: Complete Pre-University/Diploma that was conducted in English

 

Curriculum

Year 1:

  • Business of Hospitality, Food and Leisure Management
  • Food Safety and Sanitation
  • Principles of Marketing
  • Principles of Culinary
  • Principles of Pastry and Baking
  • Celebration and Designer Cakes
  • Advanced Boulangerie
  • Science of Baking
  • Asian Patisserie and Desserts

 

Year 2:

  • Understanding Entrepreneurialism
  • French – Basic
  • Research Methods
  • Chocolate and Confectionery
  • The Art of Sugar and Chocolate Works
  • Sensory Evaluation of Food
  • Food Business Management

Year 3:

  • Research Project
  • Culinary Product Development
  • Creative Modern Pastry
  • Internship