Patisserie & Confectionery
Certificate in Patisserie & Bakery
Certificate in Patisserie and Bakery
School of Patisserie & Confectionery
Overview
This programme is designed to equip students with basic skills in baking and patisserie, strong kitchen management and bakery production according to international industry standards.
Students will receive basic training in cake, bread baking, pastry baking and dessert creation. Thereafter they will undergo practical placements at leading hotels or established bakery outlets.
By the end of the course, students would be equipped and competently trained, therefore gaining the necessary knowledge and skills to perform their duties, ready to enter into the work field.
Course Structure
Conducted at our training pastry kitchen, students will be
guided by experienced chefs throughout the course. Upon
completion, students will proceed with practical training an
international hotel and/or another established patisserie
bakery outlets.
The course is organised in a dual form that combines course work (20%) and practical activities (80%) which inculcates knowledge worker occupational core-competences, namely;
• Technical competence (knowledge and skills in the
required technical field)
• Learning and methodological competence (lifelong
learning, problem solving activities when planning,
executing and monitoring workplace assignments, and
• Human and social competence (character development,
developing confidence in conversation and presentation
and social integration when working in teams).
Assessment
Assessment may be a combination of observation, discussion, assignments, practical training tests, projects and practical training placement within leading hotels or established bakery.
Qualification Structure
Certificate in Patisserie and Bakery consists of 12 units.
1. Basic Introduction to Food Hygiene and Safety
2. Basic Principle of Pastry, Baking and Ingredients
3. Malaysian Dessert and Local Malaysian “Kuih”
4. Batter and Doughs Preparation
5. Basic of Breadmaking
6. Cakes, Fillings and Icings
7. Cheesecake Preparations
8. Pudding Preparations
9. Cookies Preparations
10. Pie and Tarts Preparations
11. Chocolate and Sweet Snacks
12. Externship
Duration and Delivery
6 months full-time study
Prerequisites
There are no formal prerequisites for the programme.
We accept students who are:
• School leavers
• Unemployed graduates
• Minimum age on entry 16 years old
• Meets the entry requirements of Blue Point School of
Culinary Arts
Those who do not meet the minimum requirement may apply
but will be subjected to an interview.
Successful candidates will require the following before the
commencement of the training:
• Typhoid Injection
• Safety Shoes for Kitchen
• Cook Uniforms
• Collared T-shirt Uniform
Blue Point will arrange the above for the students.
Qualification & Recognition
Upon successfully completing this program, students will be eligible to receive the internationally endorsed:
-
Certificate in Patisserie and Bakery, awarded by Blue Point School of Culinary Arts
Career Opportunities
Pastry Chef, Demi Chef, Chef, Cooks in hotels, motels, resorts and other food & beverage establishments, Restaurant Chefs, Food and Beverage Manager, Sous Chef, Chef de Partie, Executive Chef, Pastry Chef in Cruises, Offshore Oil and Gas Pastry Chef, Owner of Bakery.
Our Miscellaneous Fee
Malaysian Students
Registration and Administration Fee : RM 500
Student Insurance : RM 40
Materials & Equipments : RM1,900*
(*Chef Jackets, Chef Trousers, Collar Uniforms, Chef Bandana, Knives Set for Culinary Arts Students, Utensil Kit for Patisserie Students, Typhoid Vaccine, Safety shoes are excluded)
Our Fees
Certificate in Patisserie and Bakery
Malaysian Students RM 18,600
*All fees above are per course fee and are subjected to annual review and may be adjusted accordingly.
