This course is ideal for anyone with a flair for baking and enjoys working in the kitchen. The course caters to those who are eager to learn new skills related to baking and design as well as those who value merging creative endeavors with practical applications for an exciting career.

This program 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 an internship, which rounds off your culinary training and readies you for the career route or further study in patisserie arts.

Through this extensive hands-on course, the participants would be:

• Be introduced to the following: commercial baking equipment, quantity baking, and speciality ingredients, bread, laminated doughs, quick bread, cakes, creams & mousses, meringue, dessert buffet, custards, dessert soufflés, dessert sauces, frozen desserts, plated desserts, confections, candy and sugar work, chocolate desserts, and candies, holiday desserts
• Prepare the above-listed baking and pastry items for various foods production events
• Plating and presentation will be emphasized in baking productions
• Introduce careers in the culinary and hospitality fields through research, visits from professional chefs and other food professionals
• Learn about the history and background of international desserts and baked foods

Participants refine their artistry and explore the artistry of plated desserts and the theory behind building edible art for a-la-carte service, competition and banquet functions. Through hands-on training, they study the creation of wedding cakes, chocolates, confections, tortes, European cakes, and centerpieces.

This course would cover the following:

• Introduction to Baking
• Patisserie
• Baking Theory
• Table Service and Mixology
• Cake Decoration and Design
• Individual Pastries and Plated Desserts
• Planning the Production
• Preparing Some Items in Advance
• Departmental Structure and Coordination