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
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
Student Experience
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Prefer a more hands-on approach to your education? Or don’t have 2.5 years to spare?
We offer a 16-month International Diploma in Baking Arts, designed to help you fast track your career in becoming a professional pastry chef!