The patisserie world is a dynamic and rapidly growing industry with new trends emerging ever so often. To stay ahead in this competitive market, you need to be in the know with the latest techniques and trends. You must vigorously train in creativity and detailing, and prepare yourself to lead and be business savvy in running entire operations that can range from handling cleanliness and safety issues to controlling cost and quality. Bachelor in Patisserie Arts at Management and Science University will prepare you for these challenges and the pace of the baking industry. Experience working abroad under the guidance of international pastry chefs when you embark on the MSU Global Internship Programme, giving you a competitive edge in the food and beverage industry.
You need to pass STPM/A-Level/equivalent with at least a C (2.00 CGPA) in two (2) subjects or STAM with Jayyid or Matriculation/Foundation with 2.00 CGPA or MSU Foundation with 2.00 CGPA or UEC with a B in at least five (5) subjects or SAM with 65%-70% score or CPU with 80% score or Diploma (MQF Level 4) with 2.00 CGPA or others recognized as equivalent by the Government of Malaysia.
- Fundamentals of Pastry and Bakery
- Bread Making and Technique
- Accounting Principles for Service Industry
- Cake Making
- Chocolate and Petit Four
- Restaurant Planning and Design
- Patisserie Artistry
- OSHA Management
- Advanced Pastry and Confectionery Techniques
- Industrial Training
- Pastry Sous Chef
- Boulangerie Owner