Diploma in Patisserie
Entry Requirements
- PMR, SPM, UEC, STPM, A Levels or equivalent.
- Minimum 17 years of age by the time the course commences.
- No relevant experience required.
(Accommodation and Transportation will be provided for outstation students)
Course Fee
Registration Fee RM 250
Diploma Course Fee RM12,750
Total Course Fee RM13,000
Choose Ecole De Patisserie (School Of Pastry) because:
1. Quality learning - Maximum 20 students a class with 2 students in each small group
2. Language used - English, Chinese & Bahasa Malaysia
3. Very dedicated, talented and experienced Instructors
4. Provide Accommodation & Transportation services
5. Five stars products, Creativity & Quality learning
6. Plenty of hand-on practice exprience
7. Nearby major highways and amenities within walking distant
8. Clean, safe, friendly and comfortable learning environment
9. Annual Graduation Ceremony
10. Annual Graduation Trip
11. Choice of payment by instalment
12. Internship at major hotels and cakes shops
Course Objectives
Basic Knowledge
Our aim is to provide a solid theoretical foundation to students which includes food science & nutrition, selection of ingredients, terminology, food hygiene and kitchen safety where students will have a better understanding of the fundamentals of baking.
Productions & Techniques
The objective of this course is to enable students to understand the developments of baking, food productions and techniques involved in pastry making. Through practice and repetition, students will begin to master and refine their techniques which will allow them to focus on the skills and arts of decoration and presentation.
Industrial Training
At the end of the course, students will undergo a 3 months industrial training where they will be sent to cake shops, F&B outlets or hotels. This enables students to apply the skills and knowledge gained from their academic studies.
Syllabus for Diploma in Patisserie (City & Guilds)
Follow Health Safety & Security procedures
Follow Kitchen Hygiene procedures
Organize and prepare food
Clean and maintain kitchen
Prepare and produce Fruit Based Products
Prepare and produce Sponge Cake
Prepare and produce Chocolate Based Cake
Prepare and produce Choux products
Prepare and produce Puff Pastry, Danish & Croissant
Prepare and produce Fermented Products (Taiwanese Bread)
Prepare and produce Pies & Tarts
Prepare basic saurces and creams
Prepare and produce local desserts
Chocolate work (I)
Biscuits and Cookies
Implement food safety adn hygiene
Prepare and produce meringue based products and desserts
Prepare custard based pudding and desserts
Prepare and produce gelatine set products
Prepare and produce cakes Gateaux and Tortes
Prepare and produce cold and hot desserts
Prepare and produce frozen desserts
Prepare and produce french pastries and petit fours
Prepare and produce fermented products (Artisan Bread)
Decorative work for cakes, tortes and gateaux
Chocolate work (II)
Portfolio Preparation
3 Theory and Practical internal examination during the 9 months
3 Student Project Day during the 9 months
City & Guilds London Theory and Practical external examination