Patisserie & Gastronomic Cuisine
Do you enjoy the smell of fresh bread in the air? Do your teeth ache for sweetness from a cupcake filled with buttercream icing? Can you envision yourself created cakes, desserts and pastries as a career? If you are nodding yes, welcome to the art of baking and patisseries.
You will master the fundamentals, intermediate and advanced practices and principles baking and patisserie. You will operate in a highly and demanding environment with success and gain the knowledge of opening your own café in the future.
- Introduction to Hospital Industry
- Food Service Sanitation
- Kitchen Management
- Pastry and Baking Productions
- Patisserie Productions, Stocks, Quality and Cost Control
- Chocolate and Confectionary
- Advanced Baking Essentials
- Business Communications
- Fundamentals of Baking
- Principle of Patisserie
These personality type codes serve ONLY as a guideline and can be taken with a pinch of salt. Always consult with your school counsellor or ask our experts for further guidance!Myers-Briggs: INFJ (Insightful Visionary) Imaginative, Idealistic and Intense.
Creating a flower out of butterscotch cream and vanilla cupcakes is a show of creativity, yet the moment you start, the emotion for perfection is on the clock. Be prepared!
Holland Vocational Code: ASE (Artistic, Social, Enterprising)
Baking soothes the soul, turning a frown upside down. You may want same feeling to others who will enjoy your creations.
Bakers often work under stress of meeting strict deadlines. Your work will consist of combining ingredients; operating ovens, mixers and other equipment; maintaining health and safety standards; and in some cases, completing administrative or supervisory duties.Bakers are employed by manufacturers, bakeries, restaurants, grocery stores and other institutions.
Entry Level: RM 1,500 to RM 2,500Professional Level: RM 3,000 to RM 5,000