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Diploma in Baking Science & Technology

SCHOOL OF HOSPITALITY

DIPLOMA IN BAKING SCIENCE & TECHNOLOGY

This diploma program combines baking science, practical application and business knowledge to stand out in the baking field.

INTRODUCTION DIPLOMA

COURSE DESCRIPTION

Our Diploma in Baking Science and Technology (BST) combines both the theory and science of baking with practical applications (40% theory; 60% practical), allowing students to acquire the knowledge and cultivate skills necessary to become a high-performing baking technologist.

What that means, is that you will not only develop a strong foundational theory about the how’s and why’s of baking, but also acquire specialist business and managerial skills, as well as real-world work experience, contributing to a holistic education that prepares you for a promising career in the ever-in-demand industry of food & beverage and business.

PROGRAM STRUCTURE

SUBJECTS LIST PER SEMESTER

Semester 1

Introduction to Cakes & Sponges

Introduction to Pastries & Cookies

Cake Decoration & Sugarcraft

Hygiene & Food Safety

Career Development & Communication

Semester 2

Entremets & Petit Gateau

Introduction to Desserts

Introduction to Bread & Fermented Products

Confectionery Fundamentals & Artistry

Semester 3

Creative Patisserie Products

Bakery Production & Operation

Sales & Marketing

Semester 4

Industrial Training

Semester 5

Advanced Sugar Display

Modern French Pastries

International Cuisine

Semester 6

Chocolate Artistry

Advanced Boulangerie & Viennoiserie

Baking Science & Technology

Semester 7

Advanced Plated Desserts

Product Development & Innovation

Restaurant Management & Menu Planning

Entrepreneurship & Leadership

Finance, Costing & Budget

PROGRAM INFO

UNLEASH YOUR CULINARY CREATIVITY

Duration

2.5 years

Awards

City & Guilds London – Diploma in Professional Patisserie & Confectionery (Level 3, RQF UK)
Malaysian Skills Certificate – Pastry Production (Level 2 & 3, MQF)
Malaysian Institute of Baking – Diploma in Baking Science & Technology

Key Dates

Intake Dates: February, July, September
LEARNING OUTCOMES

ACHIEVE CULINARY EXCELLENCE

Apply sound judgment and ethical practices in a professional baking environment.

Ensure a safe and hygienic workplace environment.

Apply learned techniques and demonstrate proper professional equipment usage.

Collaborate effectively with team members at different levels professionally.

Develop and execute recipes for small and large productions.

Utilize alternative baking techniques to accommodate specialty diets and requirements.

EXPLORE CULINARY DREAMS

CHECK ENTRY REQUIREMENTS

Pass SPM with 3 Credits

3 Credits in UEC SM3

3 Credits in O-Levels

Other Qualifications Will be Assessed Based on The Equivalence to IGCSE ‘O’ Level Examinations

Completed Entry Requirement Test via APEL – MQA

International Applicants Will be Assessed on The Qualification’s Equivalent to The IGCSE / GCE ‘O’ Level Examinations

OUR EXPERTS

CHEFS INSTRUCTORS

Experienced chefs who specialise in teaching students the fundamentals for a successful career.

OUR EXPERTS

GUEST CHEFS

Award-winning chefs are invited to share their experiences and skills from the industry.

CAMPUS LIFE

FACILITIES & STUDENT EXPERIENCE

SCHOLARSHIP

FUNDING OPTIONS

ScholarshipRequirementsAmount
Don Yong ScholarshipPassed SPM with a minimum of 3As in any subjects.20% waiver from tuition fees
PTPK15 to 50 years old.RM 15,000 (Fees) + RM 9,000 (Allowance)
SNPLCredit Card with sufficient balance.Pay tuition fees with 0% installment plans up to 36 months interest free on credit card.

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