Course Details
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Advanced Diploma in Patisserie

Cilantro Culinary Academy
Subang Jaya, Selangor
Encompasses of 80% in practical skills, 20% theoretical study. Other than pastry production, students will also be trained to run and manage a restaurant/café, tasks include designing their menu, managing the stock inventory, kitchen management, barista, servicing and last but not least customer service with the patrons.

Course Features:
  • 5 Qualifications in 1 Programme
  • Small Class Size
  • Ratio: 80% practical learning and 20% theoretical study
  • Includes Value-Added Subjects: Barista Skills, Restaurant Operations, F&B Entrepreneurship
  • On-Job-Training Arrangement & Career Planning Service

Advance Diploma in Patisserie

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Course Summary

Intake

Jan, Mar, Apr, May, July, Aug, Oct, Dec

Course Fees (estimated)

RM 31,950

Course Duration

19 Months

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  • 16 years old & above
  • No exam credit required
Diploma Fee
Application Fees : RM 300
Administration Fees: RM 300
Uniform, Culinary & Pastry Tools Set: RM 1,100
Text Book, Portfolio & Document: RM 350
Materials & Ingredients: RM 1,800
Examination Fee: RM 1,500
Training Fee: RM 20,400
English for Hospitality (2 Levels) : RM 1,200
Total: RM 26,950

Advanced Diploma Fee
Application Fees : RM 300
Administration Fees: RM 300
Examination Fee: RM 1,200
Materials & Ingredients: RM 1,200
Training Fees: RM 3,600
Total: RM 6,600 (RM 5,000 if continuing Dip + Advance Dip)

Total Diploma RM 26,950 + Advanced Diploma RM 5,000  = RM 31,950
Course Pathway

Diploma
  • Hygiene, Kitchen Safety & Food Handling 
  • First Ald & CPR Training 
  • Fundamental of Culinary Arts 
  • Formulation of Batter & Dough Baking Technicality & Formulation of Cream & Chilled Set Products 
  • Practicality & Preparation of Desserts 
  • Colour of Malaysian Sweet Delight Preparation
  • Biscuit & Cookies 
  • Pastries & Cakes Preparation 
  • Technique In Baking of Sweet Savoury, Tart & Pie
  • Patisserie Business Development & Operation Management 
  • Artisan Bread, Roll Fermentation & Baking Method
  • Nutrition
  • English for Hospitality 
  • Frozen Dessert 
  • Petits Fours & Sugar Confectioneries 
  • Working with Chocolate 
  • Artistic Skill of Pastry Art 
  • Contemporary in Sweet & Pastries 
  • Asian & European Artisan Bakeries 
  • Handling & Preparation of Mousse Product
  • Pastry Administration Functions & Management

Advanced Diploma
  • Pastry Production & Cost Control
  • Barista Skills
  • Advanced Chocolatier
  • Petit Gateaux, Entremets & Ice-cream
  • Artistic Wedding Cake & Pastillage
  • Modern Art of Sugar Work
  • F&B Entrepreneurship
  • Menu Planning & Costing
  • Supervise Staff Training
  • Resource Management in Food Preparation
  • Food Production & Operation
  • Student Practical Project - Cafe & Restaurant Operation
Disclaimer: Course Information details may change from time to time. Please check with respective institutions to get updated information.
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