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Diploma in Pastry & Bakery

YTL International College of Hotel Management
Bukit Bintang, Kuala Lumpur
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The Diploma in Pastry & Bakery, designed to combine creativity and innovation, will help students prepare for a career in a culturally diverse profession. Students will train on various technical aspects with a hands-on approach by specialists in the industry. They will master a variety of international and classical desserts, learning from basic to advanced techniques whilst developing their creative flair. Our thorough approach to building timeless culinary techniques, will ensure a rounded portfolio of lifetime skills in the art of pastry and baking.

In partnership with Culinary Arts Academy Switzerland (CAAS), students will complete the syllabus provided at YTL-ICHM and shall be awarded the YTL-ICHM Diploma in Pastry and Bakery and the Swiss International Hospitality Certificate in Culinary Arts upon completion

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Course Summary

Intake

May, July, Oct

Course Fees (estimated)

RM 42,000

Course Duration

2 years 3 months

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  • SPM with a minimum of 3 credits (including English) and a pass in Bahasa Melayu and History.
  • Unified Examination Certificate (UEC) with a minimum of 3Bs in any subjects.
  • Applicants possessing other qualifications recognised by MQA will be considered on a case-to-case basis.


Please submit the following documents together with the application form:
  • Certified original copies of actual/forecast/trial examination results
  • One (1) photocopy of identity card (NRIC), both sides
  • Other supporting documents for your application (if any) (e.g. TOEFL, IELTS, MUET etc.)
Application Fees - RM 550
Administrative Fees ** - RM 4,450
** includes full set uniform, hospitality insurance, resources fees and others

Year 1 Tuition Fees:
Semester 1 - RM 6,500
Semester 2 - RM 6,500
Semester 3 - RM 5,500

Year 2 Tuition Fees:
Semester 4 - RM 6,500
Semester 5 - RM 6,500
Semester 6 - RM 5,500

Total Fees : RM 37,000
Pastry & Bakery Core
  • Introduction to Hospitality, Evolutionary History and Current Trends
  • Baking Ingredient Studies 1
  • Baking Ingredient Studies 2
  • Biscuits and Cookies
  • Bread and Cake 1
  • Bread and Cake 2
  • Food Safety, Hygiene and Sanitation
  • Malaysian Pastry
  • Petit Fours
  • Plated Desserts
  • Sweetbreads
  • Tarts and Pastries


Experiential Learning
  • Food and Beverage Operations
  • Community Services
  • Entrepreneurship Skills
  • Internship 1
  • Internship 2
  • Personal and Professional Development


Communication
  • Bahasa Kebangsaan A (International Students)
  • Business Etiquette
  • Malaysian Studies 2 (Local Students)


Management
  • Baking Technology
  • Customer Experience Design – Global Trend
  • Food and Beverage Value Creation
  • Introduction to Accounting
  • Nutrition: Healthy Cooking, Healthy Living
  • Principles of Management
  • Principles of Marketing
Disclaimer: Course Information details may change from time to time. Please check with respective institutions to get updated information.
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