Our course includes over 120 technical lessons, covering:
' Toast Bread Making
' French Bread
' Taiwanese Bread
' Birthday Cake Design
' French Pastries
' Elegant French Plating
' Large-Scale Gingerbread Architecture
' Artistic Cake Creations
' Cost Control
' Baking Theory
Class Schedule:
Days: Thursday, Friday, Saturday, Sunday
The course runs for 6 months + 6 months of internship, with an average of 4 class days per week.
As part of the SPM program, the starting date is March 1st.
Course Fee: RM28.8K
Now only: RM26.6K
