Advanced Diploma in Patisserie by Cilantro Culinary Academy

Cilantro Culinary Academy

Subang Jaya, Selangor

Encompasses of 80% in practical skills, 20% theoretical study. Other than pastry production, students will also be trained to run and manage a restaurant/café, tasks include designing their menu, managing the stock inventory, kitchen management, barista, servicing and last but not least customer service with the patrons.

Course Features:

5 Qualifications in 1 Programme
Small Class Size
Ratio: 80% practical learning and 20% theoretical study
Includes Value-Added Subjects: Barista Skills, Restaurant Operations, F&B Entrepreneurship
On-Job-Training Arrangement & Career Planning Service

Baca lebih lanjut mengenai Cilantro Culinary Academy

Pengambilan

Jan, Mar, Apr, May, July, Aug, Oct, Dec

Jumlah Yuran (anggaran)

RM 31,950

Tempoh Kursus

19 Months

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Syarat Kemasukan

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16 years old & above
No exam credit required

Pecahan Yuran

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Diploma Fee

Application Fees : RM 300
Administration Fees: RM 300
Uniform, Culinary & Pastry Tools Set: RM 1,100
Text Book, Portfolio & Document: RM 350
Materials & Ingredients: RM 1,800
Examination Fee: RM 1,500
Training Fee: RM 20,400
English for Hospitality (2 Levels) : RM 1,200
Total: RM 26,950

Advanced Diploma Fee

Application Fees : RM 300
Administration Fees: RM 300
Examination Fee: RM 1,200
Materials & Ingredients: RM 1,200
Training Fees: RM 3,600
Total: RM 6,600 (RM 5,000 if continuing Dip + Advance Dip)

Total Diploma RM 26,950 + Advanced Diploma RM 5,000 = RM 31,950

Mata Pelajaran Kursus

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Diploma

Hygiene, Kitchen Safety & Food Handling
First Ald & CPR Training
Fundamental of Culinary Arts
Formulation of Batter & Dough Baking Technicality & Formulation of Cream & Chilled Set Products
Practicality & Preparation of Desserts
Colour of Malaysian Sweet Delight Preparation
Biscuit & Cookies
Pastries & Cakes Preparation
Technique In Baking of Sweet Savoury, Tart & Pie
Patisserie Business Development & Operation Management
Artisan Bread, Roll Fermentation & Baking Method
Nutrition
English for Hospitality
Frozen Dessert
Petits Fours & Sugar Confectioneries
Working with Chocolate
Artistic Skill of Pastry Art
Contemporary in Sweet & Pastries
Asian & European Artisan Bakeries
Handling & Preparation of Mousse Product
Pastry Administration Functions & Management