About the Course

A career in patisserie arts calls for a mastery of techniques fused with artistic finesse. It requires individuals with attention to detail, precision and patience; traits needed to be a successful patissier. The diploma programme in patisserie arts will equip you with the fundamentals of pastry making, right up to creating complex confectioneries, preparing you well for a career in the baking industry. Our industry-standard on-campus kitchens will provide you with an authentic feel of working in a real kitchen, and the guidance by our lecturers, who are seasoned professionals, will enhance your patisserie skills. In your final year of studies, you will try your hand at entrepreneurship and be placed in internship, which rounds off your culinary training and readies you for the career route or further study in patisserie arts.

Entry Requirements

You need to pass SPM or equivalent with at least a Credit in three (3) subjects or equivalent OR obtain one (1) Credit at SPM level plus a Level-3 Skills Certificate OR obtain a recognized MQF Level-3 certificate in a related field OR pass UEC with a B in three (3) subjects OR pass O-Level with a C in three (3) subjects OR pass Malaysia Skills Certificate (SKM) / Community College Certificate (both MQF Level 3) in a related field and pass SPM with one (1) OR pass STPM or equivalent with at least a C (2.00 CGPA) in one (1) subject or pass STAM with Maqbul OR obtain other equivalent qualifications recognized by the Government of Malaysia. 

Duration of Study

2 ½ years


 (R/811/4/0251) (05/25) (MQA/FA4895)

RM35,000 - RM40,000
*The stated fees are estimation on overall completion of the program. In any cases where there are credit exemptions, offered rebates or approval of scholarship applications, there will be considerable reduction in the fees
The fees stated here are for Malaysians or local students only. Kindly refer to MSU regarding the fees for international students
Among the Courses Offered
Year One
  • Pastry Making
  • Cake Decorating
  • Catering System Management
  • Food Safety and Sanitation
Year Two
  • Purchasing and Procurement
  • Art of Dessert Presentation
  • Food and Beverage Cost Control
  • Industrial Training
Year Three
  • Chocolate and Confectionery
  • Pastry Artistry
  • Customer Service and Etiquette
Career Prospects
  • Patissier
  • Cake Designer
  • Boulangerie Owner
Want to Know More?

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