Total Fees

RM40,400

  • Level

    Diploma

  • Duration

    1.6 year(s)

  • Study Mode

    Full Time

  • Major

    Hospitality, Tourism & Event Management

  • Campus

    Subang Jaya, Selangor

  • Certification

    Cilantro Culinary & Pastry Academy

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Description

The Advanced Diploma in Pastry and Bakery programme is designed to equip students with comprehensive pastry and baking expertise, preparing them for professional careers in patisserie, bakery operations, and the broader hospitality industry, as well as progression into specialised pastry fields. The programme covers essential areas such as pastry and bread production, chocolate and sugar artistry, cake decoration, contemporary dessert creation, and product presentation, combining theoretical foundations with intensive hands-on kitchen training. Through practical workshops, creative projects, and industry-oriented learning experiences, students develop technical precision, artistic creativity, and professional discipline required in modern pastry environments. The curriculum also introduces key aspects of pastry business management, including recipe development, cost control, inventory management, and entrepreneurship, enabling graduates to pursue opportunities in both employment and business ownership. Emphasising professional standards, customer service excellence, food safety, hygiene, and teamwork, the programme prepares graduates to perform confidently in professional pastry kitchens, bakeries, and hospitality establishments within the global food and beverage industry.

Intake Month(s)

March, May, August, October

Application Fee RM 600.00
Tuition Fee RM 39,800.00
Grand Total RM 40,400.00

Course Structure

  • Biscuit & Cookies
  • Chilled & Set Desserts
  • Batter & Dough Baking
  • Techniques
  • Malaysia Sweet & Savouries
  • Tart & Pies
  • Fundamental Culinary Arts
  • Hospitality English (1)
  • First Aid Training
  • Barista Skill
  • Frozen Dessert
  • Artistic Pastry Design
  • Chocolate Crafting
  • Modern Pastries & Cakes
  • Petits Fours & Confections
  • Artisan Bakeries
  • Mousse Preparation
  • High Tea
  • Menu & Testing
  • Hospitality English (2)
  • Administration & Management
  • Business Development & Operation

  • Mixology
  • Nutrition
  • Advance Chocolate Class
  • Modern Sugar Arts
  • Petit Gateaux & Entremets
  • Ice Cream & Cakes Ideas
  • Creative Wedding Cake
  • F&B Entrepreneurship
  • Food Preparation Resource Management
  • Menu Planning & Costing
  • Food Production & Preparation
  • Production Cost Control
  • Table Setting & Service
  • Student Practical Project Café & Restaurant Operation
  • 3 months OJT

Entry Requirement

  • 16 years old or above
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