INTERNATIONAL DIPLOMA IN BAKING ARTS

Description

This course will train you into a professional pastry chef in just 12 months + 4 months (Industrial Train- ing). This program is designed to instill professionalism and produce industry ready pastry chefs in a combination of theory and practical sessions in breads, cakes, desserts, decorations, chocolates, etc.

Entry Requirements

16 Years Old & Above

Information

COURSE DURATION (4 Sem) 12 + 4 Months Industrial Training
INTAKE January, April & September
ACADEMIC PROGRESSION Bachelor's Degree in Selected Universities
AWARDS Diploma Level 4 (UK)
FUNDING OPTIONS Self-funding(UK)

Semester 1

  1. Introduction to Bread & Fermented Products
  2. Introduction to Cakes & Sponges.

    Introduction to Cake Decoration & Design

    Hygiene & Food Safety

    Basic English

Semester 2

  1. Advance Bread & Fermented Products

  2. Entremets (French Style Cake)

    Patisserie & Cookies

    Hygiene & Food Safety

    Food Costing

    Kitchen Management

Semester 3

  1. Fondant Cake

    Basic Plated Desserts

    International Cuisine

Semester 4

  1. Industrial Training

 

MODULES

• Fruit-based Products
• Sponge Cake
• Chocolate Products
• Pu Pastry & Croissant

 (Fat Lamination )
• Pie & Tart Products

• European Breads

 (Fermented Products )

• Taiwanese Breads

 (Fermented Products )

• Sauces & Pastes
• Diplomat Cream & Butter Cream
• Classical Desserts
• Basic Plated Desserts

• Chocolate Bonbon
• Chocolate Products & Chocolate Artwork

• Biscuits & Cookies
• Chinese Pastries

• Custard Products
• Gelatine-containing Products

• Entremets

 (French style Cake )
• Petit Four
• Frozen & Hot Desserts

• 3D Foncant Cake

Enroll for this SEPTEMBER 2018 Intake
2 + 7 =