Diploma in Baking Science & Technology

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???????