Patisserie & Confectionery
Diploma in Professional Patisserie & Confectionery
Diploma in Patisserie and Confectionery
School of Patisserie & Confectionery
This programme is designed to equip students with skills in baking and patisserie, strong kitchen management and bakery production according to international industry standards.
Students will receive training in cake, bread baking, pastry baking and confectionery. 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.
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
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 may be a combination of observation, discussion, assignments, practical training tests, projects and practical training placement within leading hotels or established bakery.
Diploma in Professional Patisserie and Confectionery, endorsed by QUALIFI, UK consists of 15 units.
1. Basic Introduction to Food Hygiene and Safety
2. Introduction to Baking Techniques and Ingredients
3. Malaysian Dessert and Local Malaysian Cake “Kuih”
4. Baking and Pastry Fundamentals
5. Batters and Yeast Raised Doughs
6. Pastry Doughs
7. Cakes, Fillings and Icings
8. Pastry Product Innovation
9. Confectionary Preparations
10. Cakes Decorating and Plated Dessert
11. Communication in Organisation
12. Leadership in Organsation
13. Unit in Developing Team
14. Unit in Human Resource Management
Duration and Delivery
One year full-time study
There are no formal prerequisites for the programme.
We accept students who are:
• School leavers
• Unemployed graduates
• Minimum age on entry 17 years old
• Meets the entry requirements of Blue Point School of
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:
QUALIFI UK, endorsed Diploma in Patisserie and Baking Arts, awarded by Blue Point School of Culinary Arts
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
Registration and Administration Fee : RM 500
Student Insurance : RM 40
Materials & Equipments : RM1,900*
Registration and Administration Fee : US$ 150
Student Insurance : US$ 100
Materials & Equipments : US$ 480*
Student Visa : US$ 650
(*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)
Diploma in Advance Patisserie and Confectionery
Malaysian Students RM 28,500
International Students US$ 8,600
*All fees above are per course fee and are subjected to annual review and may be adjusted accordingly.