Diploma in Baking Science & Technology

School of Hospitality

Diploma in Baking Science & Technology

烘焙科技大专文凭

(MQA/A9436)

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.

Semester 1

Introduction to Bread & Fermented Products

Introduction to Cakes and Sponges

Introduction to Cake Decoration & Design

Food Hygiene & Safety at Work

Principles & Practices of Management

Sales & Marketing

Business Communication (Language)

Semester 2

Advanced Bread & Fermented Products

Continental Cakes & Chemical Leavened Products

Introduction to Pastries & Cookies

Kitchen Management & Layout

Introduction to Information Technology

Semester 3

Entrepreneurship

Advanced Pastries & Cookies

Pengajian Malaysia or Bahasa Melayu Komunikasi

Semester 4

Leadership or Bahasa Kebangsaan A

Sugarcraft (Intro Cake Deco)

Introduction to Dessert 1

Costing, Budget & Menu Planning

Baking Science

Semester 5

Restaurant Management

Advanced Sugarcraft

Moral Education or Islamic Studies

Culture Dimension of Food

Advanced Desserts

Semester 6

International Cuisine

Food Presentation and Product Development

Event Management or Community Service

Semester 7

Industrial Training

Facilities & Products

Learning Outcomes

Graduates of BST are able to:

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

Academic Progression & Career Pathways

Our graduates have a proven track record of succeeding in various industries ranging from top dining outlets, hospitality and food production, to manufacturing, vocational education and retail businesses, and even international competitions!

From BST, you can continue your education with an Advanced Standing into a relevant 2nd year Bachelor’s Degree, or immediately enter the work field to kick start your career.

SPM 3 credits / UEC 3 credits / IGCSE 3 credits

BST (MQA Level 4 Diploma)

Bachelors, with credit transfer into 2nd year of relevant program

Postgraduate (Masters, PhD)

Jobs related to this programme

Chef or Baker (demonstrator)
Ingredients Specialist
Supervisory roles (Food Production)
F&B Executive
Operations Manager
Chef Instructor / lecturer

Testimonials

“Lorem ipsum dolor sit amet conse ctetur adipisicing elit, sed do eiusmod tempor incididunt ut labore et dolore magna aliqua. Ut enim ad minim veniam, quis nostrud exercitation ullamco laboris nisi ut aliquip ex ea commodo consequat. Duis aute irure dolor in reprehenderit.”

Saul Castillo,

Puebla, Mexico, Pathway Student

Tom Edinson,

Puebla, Mexico, Pathway Student

Jake Bill,

Puebla, Mexico, Pathway Student

Tom Edinson,

Puebla, Mexico, Pathway Student