Patisserie Full Time Baking Course - English

FULL TIME DIPLOMA PATISSERIE COURSE

Diploma course:

• Award London TQUK international patisserie diploma - External
• Award PASTRY ART ACADEMY in baking science & technology certificate
• Award in advance baking from Taiwan University - optional

Course fee:

• RM 18,500.00, including ingredients, uniform, apron, cap, test file and exam fee. 
• including England Diploma TQUK exam fee one time

Requirements:

• Minimum admission age of 16
• No education qualification
• Ability to listen, write and read Basic English
• Outsider provide dormitory

Class schedule:

• Full time shift. Bilingual teaching and explaining
• Semester 12 months course
• 4 months in college
• 8 months collage arrange for internship training at bakery or hotel (paid salary)
• Lesson day Monday to Friday
• Time 9 to 5 pm, (Theory & practical), 20% Theory, 80% Practical, 100% hands-on
• Make 3-4 products every day, student taken home own product

Teacher:

• Graduation from the baking university of Taiwan and obtain the Taiwan baking certificate
• More than 20 years of baking experience and more than 10 years of teaching experience
• Qualification of Malaysia SKM baking certificate
• Have received TV2 video programs, media interview and invited to promote products for mercantile

Course Content : Theory & Practical Operation

The first semester:

• Work safety and food hygiene quality management (HACCP)
• Baking machine functions and operations
• Calculation of baking cost
• Calculation of baking formula materials
• Calculation of baking percentage

• Dough mixing technology and knowledge of yeast dough
• Dough divided, filling and shaping techniques
• Making of Taiwan style bread and toast
• Students learning ability assessment test

The second semester:

• Baking formula design and mix
• Understanding and analysis of baking materials
• Type of bread and difference knowledge
• Dough temperature control and calculation
• Type and function of yeast dough analysis
• Cultivation and preservation of natural yeast
• Understanding and classification tart and pie
• Product development and creative training
• Interpersonal relationship and customer commination training

• Continental bread making = Soft Europe bread, feel bread, leaning bread
• Hard bread making = French bread, Vienna bread, Italian bread, Arabic bread
• Lamination dough making = Danish bread, Croissant, Puff pastry
• Cultivation and production of natural yeast = Apple bread, Cranberry bread, Grain bread
• Tart and Pie making = Chicken mushroom pie, Tuna pie, Quiche Lorrain, Royal peach pie
• Student operation ability and bread production assessment test

The third semester:

• Type of cake knowledge, difference and mixing method
• Cake mixing process point
• Cake batter blending
• Cake baking tips and controls
• Bakery shop management
• Bakery shop operating cost and profit analysis
• Market survey and elements of shop selection

• Making of batter type cake = Butter cake, Browne, American muffin, Red velvet cake
• Making of foam type cake = Traditional cake, Sponge cake, meringue cake
• Making of chiffon type cake = Pandan chiffon, Cheese chiffon, Walnut pudding chiffon
• Making of cheese type cake = New York cheese, Toffee cheese, Milky cheese, Japanese cheese
• Making of mousse type cake = Caramel mousse, Chocolate mousse, Tiramisu mousse
• Making of cupcake and Swiss roll = Hokkaido milk cake, Green tea roll, Yam roll
• Student operation ability and cake production evaluation test

The four semester:

• The difference and application of cake decoration
• Understanding and application of frosting materials
• Understanding of colour science and colour matching
• Chocolate decoration application
• Formulations for French desserts
• Understanding and difference between biscuit and cookies
• Preparation of sauce (Cold and Hot)
• Understanding coffee machine and analysis
• Understanding of coffee beans and coffee art
• Understanding of sugar art

• Preparation and making of cake frosting
• Practice and matching of frosting materials
• Korean style flower practice and matching
• Production and application of chocolate decoration
• Design and production of 3D cake
• Design and production of fondant wedding cake
• Design and production Ginger bread
• Making French dessert = Cream bulee, Macaroon, Cream puff, Crepes, Rice pudding
• The final operation technical examination of the student
• Diploma theory and practical operation technology simulation test