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

Intake

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

Course Fees (estimated)

RM 31,950

Course Duration

19 Months

Not sure if this course is suitable for you?

Take our FREE psychometry test to find out now!

Entry Requirements

Click to view more

16 years old & above
No exam credit required

Fee Breakdown

Click to view more

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

Course Subjects

Click to view more

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