Diplôme de Boulangerie
The Diplôme de Boulangerie programme aims to meet the needs of the constantly expanding culinary sector and will provide adequate classical skills of boulangerie arts through all its practical workshops.
The programme will equip all graduates with necessary competencies relevant in supervising and managing a bakery division of any hotel or manage bakeries as an entrepreneur.
SUBJECTS
| CORE UNITS (Basic) • Highfield Level 1 International Award in Food Safety • Boulangerie Theory and Product Knowledge • Professional Development • Wine Seminar • Production Shift • Food Sensory Experience • Industry Visit CORE UNIT (Advanced) • Highfield Level 2 International Award in Food Safety • Boulangerie Theory and Product Knowledge • Professional Development • Career Development Workshop • Cheese Seminar • Tea Seminar • Production Shift • Food Sensory Experience • Industry Visit |
Overview
INSTITUTION
MODE OF STUDY
Full-time
EDUCATION LEVEL
Diploma
CATEGORY
Diploma in Culinary Arts
Intakes and Duration
April
9 months
October
9 months
Fees
Tuition Fee
RM 54,030
Uniform & resources fee
RM 2,000
Tool Kit
RM 2,850
Application Fee (Non-refundable)
RM 1,800
Food Sensory Experience
RM 1,200
Kitchen Safety Shoes & T-shirt
RM 200
Entry Requirements
SPM/O-level
Credit in English
UEC
Grade B6 in English
Other
No prior culinary experience is required
Subjects
Baking & Cullinary Arts
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