- Malaysian citizen aged 16 - 30 years old
- Physically fit
- Pass 3M (Read, Write and Count)
- Male and female applicants are welcome
Pastry Production
This programme was established to meet the growing demands of the pastry industry, particularly in the areas of pastry, cake, bread, biscuit, and dessert production. The programme aims to produce highly skilled, creative, and professional graduates who are capable of creating high-quality products with excellent taste, texture, and presentation.
In addition, the programme emphasizes the mastery of both fundamental and advanced pastry techniques, the effective use of modern equipment, and the application of food hygiene and safety practices. Through systematic exposure to real industry practices, the programme equips students with the knowledge, technical competencies, and practical experience required to meet the challenges of careers in bakeries, hotels, restaurants, or pastry entrepreneurship.
| Course Code | HT-014-3:2011 |
| Intake | Open |
| Mode of Study | Full Time |
| Duration of Study | 15 Months |
| Duration of Internship | 3 Months |
| Assessments | Theory, Practical |
- Safety, Health And Hygiene Practices
- Batter And Dough Preparation
- Filling And Cream Preparation
- Pudding Preparation
- Cookies Preparation
- Malaysian Dessert And Kuih Preparation
- Cakes Preparation
- Pastry Material & Product Handling
- Pastry Product Sales & Marketing
- Soft And Hard Roll
Level 2
- Confectionery Preparation
- Frozen Dessert Items Preparation
- Chocolate Product Preparation
- Special Pastry Product Preparation
- Pastry Product Innovation
- Pastry Production Stock Control
- Pastry Production Control
Level 3
Pastry Production graduates have access to a wide range of career opportunities, as outlined below:
- Pastry Chef
- Commis Pastry
- Baker
- Cake Decorator
- Chocolatier
- Food Quality Control
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| Cold Kitchen area | Production area |
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| Utensils Store area | Baking area |
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