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
Semester 2
Semester 3
Semester 4
Semester 5
Semester 6
Semester 7
PROGRAM INFO
UNLEASH YOUR CULINARY CREATIVITY
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.
Chef Mei Kei
Chef Tan
Chef Bryan
Chef Donald
Chef Dina
Chef Alief
OUR EXPERTS
GUEST CHEFS
Award-winning chefs are invited to share their experiences and skills from the industry.
Chef Otto & Chef Loi
(2009 Graduate)
Co-Founders of Voila Patisserie, World Pastry Champions 2019
Chef Kean
Executive Pastry Chef at Friesland Campina, Manager of Pastry Team Malaysia 2022
Chef Jia Yi (Venessa) &
Chef Jer Yenn
Founders of JY Food Lab
Chef Ng
(2010 Graduate)
Founder of 3 inch Patisserie
Chef Edwin
Founder of Elevete Patisserie
CAMPUS LIFE
FACILITIES & STUDENT EXPERIENCE
Is 2 Years Too Long For Your Career?
Explore our 1-year courses tailor-made to suit your needs.
