Advanced Diploma in Patisserie (City & Guilds, UK)

This Advanced Diploma in Patisserie encompasses of 70-80% in practical skills. Students will be taught with a comprehensive syllabus covering all the extensive knowledge in barista skills, artistic wedding cake, petit gateaux, F&B entrepreneurship, advance chocolatier, pull sugar arts and etc. We teach students to produce delightful and appetizing pastries from scratch, without the usage of pre-mix or ready-made items. Our priority is to equip students with the essential skills and knowledge for future challenges.

Please download the leaftlet visuals for more details programme outline. 

Study Route:
Diploma (12 months) + On-Job-Training (3 months – optional)
Advanced Diploma (3 months) + On-Job-Training (3 months – mandatory)

Entry Requirement: Age 16 and above & NO exam credit required

Programme Outline:

Diploma in Patisserie
 
  • Hygiene, Kitchen Safety & Food Handling
  • First Aid & CPR Training
  • Fundamental of Culinary Arts
  • Formulation of Batter & Dough Baking
  • Technicality & Formulation of Cream & Chilled Set Products
  • Practicality & Preparation of Dessert
  • Color of Malaysian Sweet Delight Preparation
  • Biscuit & Cookies
  • Pastries & Cakes Preparation
  • Technique in Baking of Sweet, Savoury, Tart & Pie
  • Formulation of Batter & Dough Baking
  • Technicality & Formulation of Cream & Chilled Set Products
  • 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
 
Advanced Diploma in Patisserie
 
  • Pastry Production & Cost Control
  • Barista Skills
  • Advance Chocolatier
  • Petit Gateaux, Entremets & Ice Cream
  • Artistic Wedding Cake & Pastillage
  • Modern Art of Sugar Work
  • F&B Entrepreneurship
  • Menu Planning & Costing
  • Supervise Staff Training
  • Resource Management in Food Preparation
  • Food Production & Operation
  • Student Practical Project - Café & Restaurant Operation
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