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Lé Masters School of Hospitality and Culinary Arts

Diploma in Pastry Arts

N/811/4/0403 MQA/FA13823

Programme Duration

2.5 Years

Mode of Study

Full Time

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Programme Overview

Diploma in Pastry Arts from Lé Masters will enable students to learn faster with all the hands-on experience and work-based learning and teaching approach. Students will be exposed or gained the techniques through a hands-on professional events and industry visitation.

The team of lecturers are equipped with the industry experience and academic qualification that will be training and mentoring the students in the current facilities equipped with the latest equipment, ingredients, and tools.

Programme Details

  • Food Hygiene, Sanitation and Safety
  • Basic Western Cookery
  • Fundamental of Baking
  • Pastry Making
  • Bread Making and Fermented Products
  • Cake and Sponges Making & Decoration
  • Introduction to Food Service Industry
  • Purchasing & Cost Control
  • Principles of Accounting
  • Principles of Marketing
  • Kitchen Management and Layout / Catering Management
  • Chocolate, Confectionery& Sugar Arts
  • Malaysian Local Pastries & Desserts
  • Continental Cakes and Desserts
  • Industrial Training
  • Advance Pastries and Bakeries
  • Barista / Nutrition
  • Food Service Entrepreneurship
  • French / Mandarin

Learning Outcomes

Outcome 1
Begin the programme with a curated series of foundation classes that reinforces the basics of baking, food sanitisation, management of kitchen and organisation etc.
Learn from award-winning chefs on industry-standard practices, methods and techniques.
Experience working from a professional setting and understand the latest trends and skills to create masterpieces
Guidance from seasoned professional lecturers that bring up your employability against other graduates
Experience a learn and work course where you put your studies into practice before completing your final semester.
Be equipped with kitchen management, accounting and marketing basics, allowing you to step off into becoming a boulangerie owner/ entrepreneur

Learning Outcomes

Career Prospects

  • Patissier
  • Cake Designer
  • Baker
  • Boulangerie Owner

Minimum Qualifications

The minimum entry requirement for the degree programme is one of the following:

  • Sijil Pelajaran Malaysia (SPM) Certificate or GCE / 'O' Levels certificate or equivalent
Minimum three credits
  • Unified Examination Certificate (UEC)

Minimum of 3 B’s

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