Diploma In Pastry And Bakery

This programme prepares graduates to excel in the pastry and bakery industry, whether crafting artisanal breads, creating elegant desserts, or developing signature pastries for global hospitality brands. It meets the growing demand for skilled pastry professionals by combining traditional techniques with modern innovation.

Students train in state-of-the-art facilities, gaining hands-on experience in recipe development, advanced baking techniques, and food presentation. Beyond technical skills, the curriculum includes baking science, food safety, and business management. With real-world industry attachments, graduates are equipped to succeed in the dynamic and creative world of pastry and bakery arts.

Any one of these:

• SPM: Pass SPM with a minimum of three (3) credits (Grade C).
• O-Level: Minimum of three (3) credits (Grade C).
• UEC: Pass UEC with a minimum of three (3) credits (Grade B).
• Culinary Arts related Certificate, SKM (MQF Level 3): Pass Level 3 in a related course and SPM with at least one (1) credit.
• Polytechnic Certificates: Pass.
• Other Qualifications Deemed Equivalent to SPM/O-Level by the Malaysian Qualifications Agency: Minimum overall average of 50%.

English Language Requirements

For Local Students:

• MUET: Band 2
• SPM English: Grade B+
• UEC English Language: Grade A2
• TOEFL iBT: 30-31
• IELTS: 4.0
• 1119/O-Level/IGCSE: Grade C
• Pearson Test: 36
• CEFR: B1 (with at least 2 skills at B1)
• O-Level or IGCSE or SPM English 1119: Grade C
• Cambridge English Qualification Test / Linguaskill: 140

For International Students:

• Cambridge Linguaskill: 140
• IELTS: 4.0
• TOEFL iBT: 30-31
• Pearson Test: 36
• MUET: Band 2
• CEFR: B1 (with at least 2 skills at B1)
• 1119/O-Level/IGCSE: Grade C
• Cambridge English Qualification Test: 140

Year 1

• Introduction to Tourism and Hospitality Industry
• Fundamentals of Baking
• Kursus Intergriti & Anti Rasuah (KIAR)
• Hospitality and Tourism Communication
• Fundamentals of Bread Product
• Fundamentals of Cake Making
• Sanitation, Safety and Hygiene
• Basic Pastry Production
• Industry Placement 1
• Penghayatan Etika dan Peradaban
• Bahasa Melayu Komunikasi 2
• Extra-curricular Learning Experience 1

Year 2

• Introduction to Foreign Language in the Hospitality Industry
• (French Language)
• Malaysian Pastries and Desserts
• Fundamentals of Marketing
• Torte and Gateau
• Nutrition in Food Service Industry
• Plated Desserts 
• Artisan Bread
• Food and Beverage Cost Control
• Entrepreneurship
• Pastry Decorative Arts 
• Chocolate and Confectionery
• The Arts of Food Styling
• Pastry and Bakery Operation
• Extra-curricular Learning Experience 2

Year 3

• Industry Placement 2

General Courses (MPU) 

For Malaysian students:

1. Appreciation of Ethics and Civilisations
2. Integrity and Anti-Corruption

For International students:

1. Communication in Bahasa Melayu 2
2. Integrity and Anti-Corruption