Advanced Diploma in Patisserie

Entry Requirements

1. PMR, SPM, UEC, STPM, A Levels or equivalent.
2. Minimum 17 years of age by the time the course commences.
3. Possess a Diploma in Patisserie or Diploma of similar capacity
   (Accommodation and Transportation will be arranged for outstation student)

Course Fee for Ecole's Student with Diploma in Pastry

Total Course Fee for Advanced Diploma       RM11,000

Course Fee for New Student with Diploma in Pastry

Course Objectives

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. 

The duration is 6 months (Monday to Thursday) + 3 months internship

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  - Advanced Diploma in Patisserie

Theory:

• Food safety operation and supervision
• Product presentation
• Costing and control
• Understanding advanced techniques of food preparation
• Menu planning
• Staff organization and supervision
• QC and services
• Production system and planning

Practical: Project Based

• Prepare and produce fermented products (Advanced)
• Prepare and present contemporary Gateaux, Tortes and cake (Advanced)
• Prepare and display Petit Four (Advanced)
• Plan and prepare desserts for buffet
• Plan and prepare showpieces for functions and buffet
• Marzipan work and modeling
• Sugar work and Pastillage Showpiece, Pull Sugar, Pour Sugar and Blow Sugar
• Prepare and produce individual cakes and Plated Desserts
• Wedding cake and sugar flowers
• Butter Sculpture
• Plastic Chocolate, Cocoa Painting and Chocolate sculpture 
  2 Internal Examinations on Theory and Practical
  City & Guilds London External Examination on Theory and Practical
  Participate in Competitions
  Yearly Graduation Night
  Yearly Graduation Trip (Optional)