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Course Details

Diploma in Pattisserie

Berjaya University College

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Description

Course DETAILS

  • Description
    The Diploma in Culinary Arts programme is a unique skills-driven programme takes you through key stages of classical and international cuisine preparation, garde manger, butchery, patisserie and bakery. You will gain valuable insights into the industry’s latest trends and skills to create consumable masterpieces. This combination will make you a much sought-after professional in the culinary arts industry. Furthermore, the strong networks garnered by the faculty will also give you an extra edge in your future career. While mastering the culinary techniques, you will also learn entrepreneurial concepts to help you launch your own business, explore career options and participate in work-based learning experiences (internships).

    Field of Study

    Hospitality & Tourism

    Duration (Years)

    2 years

    Course Fees 
    RM 50,860 (USD 12,110)
    MQA No.

    FA 2245

    Degree Type

    Internal Degree

  • Intake (Month)
    January; May; September

Entry Requirements

  • O-Level/GCSE

    Pass with a minimum of 3 credits.

  • UEC

    Pass with a minimum of 3 credits.

  • SPM/STPM

    Pass with a minimum of 3 credits.

  • Others

    Applicants who possess other qualifications will be considered on a case-by-case basis..

  • English Requirements

    International Student : minimum 4.0 IELTS or its equivalent

Programme Structure

  • Semester 1

    Basic Food and Beverage Services 

    Pastry and Baking 

    Food Commodities

    Basic Culinary 

    Cuisine and Restaurant Operations

  • Semester 2

    Advanced Pastry and Baking 

    Kitchen and Hygiene Management

    Butchery 

    Advanced Cuisine and Restaurant Operations 

    Menu Planning and Development

  • Semester 3

     English for Academic Purpose

    Personal Development Skills

    Team Development Skills

    Professional Development Skills

  • Semester 4

    Garde Manger 

    Malaysian Cuisine 

    Nutrition and Sensory Analysis

    Introduction to Business

    Kitchen Layout and Design

  • Semester 5

    Aseana Cuisine 

    Entrepreneurship Development

    Food and Beverage Cost Control

    Managing People in the Service Industry

  • Semester 6

    Internship

Additional Information

  • Fees
    RM 50,860 (USD 12,110)

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