Quick Facts
Duration
9 months
Mode
Full-time, On-campus
Intake
Jan, Apr, Jul, Oct
Tuition Fees
RM95,650
Course Highlights
- Offers internationally recognised culinary programs taught by experienced and qualified professionals
- Gain hands-on practical training, allowing you to develop your culinary and hospitality management skills in real-world settings
- Strong connections with the culinary and hospitality industry, providing you with access to industry professionals and potential job opportunities
- The world's leading culinary institute with its origins in France
Course Structure
Basic Patisserie Certificate: Demonstrate fundamental basic patisserie preparations and baking techniques including:
- knife skills
- elementary sugar cooking techniques
- tart production techniques
- basic pastry doughs e.g. short crust, sweet dough and puff pastry
- simple breads
- petits fours baking skills
- basic entremet skills
- piping techniques
- Gastronomy Sensory Experience
- Food Trend
- Cheese Foundation
Intermediate Patisserie Certificate: Implement all the basic techniques learned and apply them to fundamental advanced patisserie and bakery preparation techniques including:
- chocolate piping techniques
- elementary cake decoration
- introduction to viennoiserie e.g. brioche, croissant
- developing chocolate skills
- classical French entremet
- introduction to hot and cold plated desserts
- chocolate centrepiece skills
- tempering technique
- Food Safety Manager
- Gastronomy Sensory Experience
- Menu Creation
- Food & Beverage Principles 2
- Food Trends, and develop food concept
Superior Patisserie Certificate: Master advanced techniques and confectionery methods including:
- hot and cold contemporary plated desserts for restaurant
- afternoon tea production and event organisation
- decoration and presentation
- entremet design and decoration
- confectionary and moulded chocolate
- artistic cooked sugar centrepiece tehcniques
- identifying seasonal and market influences on
- pastry products.
- Gastronomy Sensory Experience
- Menu Creation
- Food & Beverage Principles 3
- Food Trends, and develop food concept
- Establish personal kitchen organisation and management skills
Entry Requirements
- SPM/IGCSE: 1 Credit preferably in English
- UEC: B6 in English
- Passion for Culinary Arts
Estimated Fees
Application fees (non-refundable)
RM1,800
Tuition fees
RM95,650
Other miscellaneous fees
RM10,050
Discounts & scholarships
-RM300
Total payable amount
RM107,200
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