Course Outline
Level 2
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Safety, health, and hygiene practices
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Techniques in preparing batter and dough
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Preparation of fillings and creams
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Making puddings, cookies, fusion food, and traditional kuih
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Cake baking and basic decoration
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Proper material handling
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Fundamentals of marketing and sales of pastry products
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Preparation of soft and hard rolls
Course Duration
Course Duration: 15 Months
12 months of classroom learning + 3 months of industrial training
Level 3
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Advanced pastry techniques
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Mastery in confectionery, frozen desserts, and chocolate products
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Special pastry decoration and innovation
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Stock control and systematic pastry production processes
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Administrative and supervisory functions
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Product costing and profitability management
Job Opportunities
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Professional Pastry Chef
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Successful Culinary Entrepreneur
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Certified Pastry Instructor
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Experienced Café Manager
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Dessert Specialist
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Bakery Product Developer