Diploma in
Pastry Arts
N/811/4/0403 (12/27) MQA/PA13823 (11/25)
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. The student 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’s, ingredients, and tools.
Why Study with Us?
- 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
| Certification | Diploma in Pastry Arts |
| Mode of Study | Full Time |
| Duration | 2.5 years |
| Location | Kampus Saito, Cheras, Kuala Lumpur |
Entry Requirements:
The minimum entry requirement for the Diploma in Pastry Arts is one of the following:
- Pass Sijil Pelajaran Malaysia (SPM) Certificate with three (3) credits of any subjects, OR
- United Examination Certificate (UEC) with 3Bs of any subjects, OR
- GCE / ‘O’ Levels certificate or equivalent with three credits, OR
Entry requirements and courses of studies are set and subjected to approval and changes by the college.
Career Prospect
- Patissier
- Cake Designer
- Baker
- Boulangerie Owner
Programme Details
Among the Courses Offered
- 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