Kuala Lumpur Metropolitan University College - KLMUC


		Wednesday : 19th June 2013
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Kuala Lumpur Metropolitan University College - KLMUC

	Programmes

Faculty of IT & Engineering

Faculty of Art & Design

Faculty of Business & Management

Faculty of Hospitality & Tourism

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Diploma In Hotel Management

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Diploma In Tourism Management

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Diploma in Pastry Arts

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Diploma In Culinary Arts

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Diploma in Event Management

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B.Sc. (Hons.) In Hotel & Restaurant Management

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B.Sc. (Hons.) In Hotel & Convention Management

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Bachelor In Tourism Management

Faculty of Health Sciences

Faculty of Languages & Communication

Faculty of Built Environment

		Diploma in Pastry Arts KPT/JPS (KA 11354) 08/15


	Programme Description


	The Diploma in Pastry Arts focuses on principles of bakery and pastry operation, practical hands-on and theoretical training in all areas of bakery and pastry production. This programme is designed to equip students with essential skills in making desserts, cakes, tarts, pies, artisan bread, chocolates and confectioneries.

	Programme Aims

	•	To help students to experience, acquire and be competent in basic bakery and pastry operation
	•	To train students to become professional food handlers in specialised bakery and pastry operation
	•	To groom students into a competent foodservice professionals who can manage F&B and oversee kitchen operation
	•	To develop students’ management capabilities for entry level positions in the Hospitality Industry as well as in a supervisory and management career
	•	To develop a graduate’s communication and interpersonal skills

	Career Prospects

	Upon completion of this programme, graduates can work in hotels, restaurants, catering services, retailing, food industries and entrepreneurship as a baker/pastry cook or commis, artisan bread baker, baker or cafe owner, caterer or cafe planner, chocolatier pastry chef or baker manager.

DURATION: 8 Semesters

Key Subjects

•	Basic English I & II
•	Intermediate English I & II
•	PC Competency
•	Bahasa Kebangsaan
•	Food Safety & Sanitation
•	Introduction to Bakery & Pastry Skills
•	Business English
•	Islamic & Moral Studies
•	Nutrition
•	Malaysian Studies
•	Kitchen Organization

•	Theory of Baking and Pastry Goods
•	Bakery & Fermentation Products
•	Food & Beverage Management
•	Pastry & Confectionary Products
•	Classical Pastry Desserts
•	Traditional Malaysian Kueh & Dessert
•	Introduction to Entrepreneurship
•	Hospitality Cost Control
•	Artisan Bread Baking
•	Contemporary of Business
•	Principles of Marketing

•	Principles of Management
•	Confectionary Art & Special Occasion Cakes
•	Chocolates & Confectionary Making
•	Critical & Creative Thinking
•	Introduction to Financial Accounting 1
•	Human Resources Management
•	Bakery & Pastry Operation
•	Restaurant & Production Desserts
•	Industrial Training

MINIMUM ENTRY REQUIREMENTS

•	SPM (with 3 credits) in any subjects or other equivalent qualifications by Government of Malaysia
•	Unified Examination Certificate (UEC) with at least Grade B in 3 subjects
•	Certificate in any field from a recognised Polytechnic
•	Other equivalent qualifications recognised by Government of Malaysia

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