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Advanced Diploma in Patisserie & Gastronomic Cuisine

Taylor's University
Subang Jaya, Selangor
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This advanced culinary arts programme focuses on the excellence of the latest gastronomic and patisserie techniques, along with international internship placement at top Michelin-starred restaurants around the world. We believe in a balanced curriculum that focuses on all areas of pastry, culinary expertise, and culinary management.

What makes our programme stand out is that we provide intensive culinary and pastry modules to prepare students to land placement at exceptional restaurants. At the same time, we cultivate their entrepreneur mindset to manage a food establishment, from training them all about creating a restaurant brand, to planning its layout design, to marketing the business.

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Course Summary

Intake

Jan, Aug

Course Fees (estimated)

Please inquire

Course Duration

33900

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Taylor’s Diploma in Culinary Arts / Equivalent
Pass with min. CGPA 2.00


ENGLISH REQUIREMENTS
IELTS
Band 4.0

TOEFL
31 (Internet Based Test)

MUET
Band 2

UEC English
English C8

Taylor’s EET
Overall score 4.0

Taylor’s IEN
Level 1 - Grade C or Level 2 - Grade C

High School
Complete high school (Year 11) that was conducted in English

SPM
Pass English in SPM or equvalent


*All information is subject to change. The above entry requirements serve as a guideline. Readers are responsible to verify the information by contacting the university’s Admissions Department.
Approximate Total Fees:
Local Students: RM 33,900
International Students: USD 11,399
This programme is designed to develop a highly skilled qualification in the field of culinary production, with technical and technological strengthening adapted to methods, techniques and material used today in the sector of up-market catering. Through this programme, student able to gain the autonomy and the mastery of the gastronomic production components taking into account the evolution and trends in modern cuisine, at managing positions in worldwide establishments.


YEAR 1
Semester 1
  • Principles of Modern Gastronomic Cuisine
  • Professional Patisserie and Boulangerie Studies


Semester 2
  • Industrial Training
Semester 3
  • Cuisines des Grands Chefs
  • Advanced Patisserie and Boulangerie
  • Applied Gastronomic Management

Internship*
*January intake is after Semester 1.
*August intake is after Semester 2.
**All information is subject to change. Readers are responsible for verifying information that pertains to them by contacting the university.
Disclaimer: Course Information details may change from time to time. Please check with respective institutions to get updated information.
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