Diploma in Patisserie (City & Guilds, UK)

This Diploma in Patisserie encompasses of 80% in practical skills. Students will be taught with a comprehensive syllabus covering all the essential knowledge in bread making, pies, tarts, mousse, petit fours, plated dessert, cake making, creams and fillings, cake decorations, chocolate making, pull sugar arts and etc. We teach students to produce decadent 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.

 

Duration: 21 months (inclusive of 6 months on-job-training)
Entry Requirement: Aged 16 and above

Term 1 to Term 2
 

Intermediate skills and techniques in Patisserie

  • Cambridge English
  • Hygiene, Kitchen Safety & Food Handling
  • Essential First Aid & CPR Training
  • Fundamentals of Culinary Art
  • Formulation of Batter & Dough Baking Method
  • Technicality & Formulation of Cream & Chilled Set Products
  • Practicality & Preparation of Dessert for Fine Dining Restaurants & Cafes
  • Color of Malaysian Dessert & Kuih Preparation
  • Authenticity of Biscuit & Cookies Handling & Baking
  • Classic & Contemporary Pastries & Cakes Preparation
  • Technique in Baking of Sweet, Savoury, Tart & Pie.
  • Patisserie Business Development & Operation Management
  • Artisan Bread, Roll Fermentation & Baking Method
  • Knowledge of Nutrition & Health Care in Baking (i)
 
Term 3 to Term 4
 

Advance skills and techniques in Patisserie

  • English for Hospitality
  • Culture & Dimension of Frozen Dessert
  • Making of Petits Fours & Sugar Confectioneries
  • Advanced Technique of Working with Chocolate
  • Innovative & Artistic Skill of Pastry Art
  • Contemporary in Sweet & Pastries
  • Effective method of Asian & European Artisan Bakeries
  • General Process in Handling & Preparation of Mousse Product
  • Pastry Administration Functions & Management
  • Pastry Production Costing & Controlling
  • Knowledge of Nutrition & Health Care in Baking (ii)
  • Barista Skills
  • Student Practical Project – Cafes & Restaurant Operation
 
Term 5
 
  • On-The-Job training – 6 months
 

*The Cambridge English module will follow a 16 weeks schedule for each level.

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