Diploma in Pastry & Bakery

The Diploma in Pastry & Bakery, designed to combine creativity and innovation, will help students prepare for a career in a culturally diverse profession. Students will train on various technical aspects with a hands-on approach by specialists in the industry.

They will master a variety of international and classical desserts, learning from basic to advanced techniques whilst developing their creative flair. Our thorough approach to building timeless culinary techniques, will ensure a rounded portfolio of lifetime skills in the art of pastry and baking.

In partnership with Culinary Arts Academy Switzerland (CAAS), students will complete the syllabus provided at YTL-ICHM and shall be awarded the YTL-ICHM Diploma in Pastry and Bakery and the Swiss International Hospitality Certificate in Culinary Arts upon completion.

What Will You Learn?

Pastry & Bakery Core

• Introduction to Hospitality, Evolutionary History and Current Trends
• Baking Ingredient Studies 1
• Baking Ingredient Studies 2
• Biscuits and Cookies
• Bread and Cake 1
• Bread and Cake 2
• Food Safety, Hygiene and Sanitation
• Malaysian Pastry
• Petit Fours
• Plated Desserts
• Sweetbreads
• Tarts and Pastries

Experiential Learning

• Food and Beverage Operations
• Community Services
• Entrepreneurship Skills
• Internship 1
• Internship 2
• Personal and Professional Development

Communication

• Bahasa Kebangsaan A (International Students)
• Business Etiquette
• Malaysian Studies 2 (Local Students)

Management

• Baking Technology
• Customer Experience Design – Global Trend
• Food and Beverage Value Creation
• Introduction to Accounting
• Nutrition: Healthy Cooking, Healthy Living
• Principles of Management
• Principles of Marketing