Start of classes:
- 20th April 2020
- 20th July 2020
- 12th October 2020
10 months Advanced Diploma Program is a hands-on course suitable for total beginners.
We teach our students the basic skills in Pastry & Bakery Arts.
It is categorized into different sets of modules that will justify the level of training provided to the students.
The program is carefully designed to ensure that the student gradually moves from basic to the most advance level of training.
Key Information
Duration: 9 months plus 1 month International training in Malaysia
Mon-Friday, 9:00am to 5:00pm, 3 weeks of theory & 40 weeks of hands-on kitchen learning
Teaching Methods: Hands-on and small group learning
Certification: City & Guilds, UK
Requirements: 16 years old & above, High school graduate, No prior baking experience required.
Basic Level
- Food Hygiene & Sanitation
- Basic Boulangerie
- Laminated Dough and Paste
- Tarts, Pies and Flan
- Biscuits, Cookies and Macarons
- Traditional Entremets
- Basic Petit Gateau
- Classic French Pastries
- Cafe Style Plated Desserts
- Chocolates and Pralines
- Basic Cake Designing with Fondant
- Quarterly Assessment
Intermediate Level
- Food Preparation and Techniques
- Specialized Viennoiserie
- Japanese French Pastries
- Contemporary French Patisserie
- Bon bon, Ganache and Confections
- Plated Dessert for Restaurants
- Traditional French Travel Cakes
- Chocolate Display and Decoration
- Basic Sugar Display
- Cake Designing with Royal Icing
- Diploma Assessment
Advanced Level
- Supervisory Skills & Business Mgmt
- Artisan, Sourdough & Levain
- Advance Tart & Torte
- Modern French Patisserie
- Fine Dining Plated Desserts
- Modern French Tarts
- Savoury Canapes for Hi Tea
- Ice Cream, Sorbet and Gelato
- Panning, Bean to Bar, Marshmallow and Candy
- Chocolate Sculpting and Design
- Modernist Sugar Display
- Celebration Cake Making and Decorating
- Advanced Diploma Assessment