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Programme Description

The Diploma in Pastry Arts focuses on principles of bakery and pastry operation, practical hands-on and theoretical training in all areas of bakery and pastry production. This programme is designed to equip students with essential skills in making desserts, cakes, tarts, pies, artisan bread, chocolates and confectioneries.

Programme Aims

This programme is catered with the aim to provide students with the experience in basic bakery, pastry operations, food handling and kitchen operations as it also grooms them to be professional food handlers in specialised bakery and pastry operation.

Career Prospects

Upon completion of this programme, graduates can work in hotels, restaurants, catering services, retailing, food industries and entrepreneurship as a baker/pastry cook or commis, artisan bread baker, baker or cafe owner, caterer or cafe planner, chocolatier pastry chef or baker manager.

Entry Requirements

(Programme only at CC-KK Wisma Times)

Semester Duration

8 Semester

Key Subject

Bahasa Kebangsaan

Artisan Bread Baking

Bakery & Fermentation Products

Bakery & Pastry Operation

Basic Academic Reading & Writing

Chocolate & Confectionary Making

Classical Pastry & Desserts

Confectionery Arts & Special Occasion Cakes

Drama & Roleplay in English

Effective Communication Skills / Principles of Moral & Ethics/

Essential Business Communication Skills

Family Institution / The Precepts of Islam / Creative & Problem Solving

Financial Accounting

Food & Beverage Management

Food Sanitation

Hospitality Cost Control

Human Resource Management

Industrial Training

Introduction to Bakery & Pastry Skills

Introduction to Entrepreneurship

Kitchen Organisation


PC Competency

Pengajian Malaysia 2 (For Malaysian) / Bahasa Melayu Komunikasi 2 (For International)

Principle of Marketing

Principles of Management

Reading, Vocabulary & Grammar

Restaurant & Production Desserts

Social & Human Skills Project

Theory of Baking & Pastry Goods

Traditional Malaysian Kueh & Desserts

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