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DIPLOMA KEMAHIRAN MALAYSIA
PATISSERIE

Course code: JPK/701/22 Jld.20 (42)/HT-013-4:2012
Take a breath and a proud step forward towards your pastry and baking education. You are about to become part of a tradition that will set you on the road to success.

Riam Institute of Technology School of Patisserie programme delivers an amazing wealth of skills and knowledge. Whether it is an insatiable sweet tooth or a love of warm, home baked bread, all students will share a passion for the pastry and dessert field.

Practical training covers the basics of fine dessert and pastry making. The Pastry Curriculum introduces classic creams, custards, and other fillings, as well as methods for making mousses, tarts, and cakes.

Students are also acquainted with creative decorating and plating techniques. Bring out the best of your artistic self. Sprinkle your desserts with authenticity and love!
ENTRY REQUIREMENTS
Completed SPM / 17 years old and above
DURATION
2 Years 3 months (including 3 months on job training)
INTAKES
April / August
PROGRAMME STRUCTURE

SIJIL KEMAHIRAN MALAYSIA (SKM)

LEVEL 2
PRACTICAL COURSE MODULE

• COCU 1 Safety, Health and Hygiene Practise
• COCU 2 Dough and Batter Preparation
• COCU 3 Filling and Cream Preparation
• COCU 4 Puddings
• COCU 5 Cookies
• COCU 6 Malaysian Dessert and Kuih Preparation
• COCU 7 Cake Preparation
• COCU 8 Material and Product Handling
• COCU 9 Pastry Product Sales & Marketing
• COCU 10 Soft and Hard Roll Preparation
• COCU E3 Basic Kitchen Equipment Maintenance


CORE ABILITY COURSE MODULE

• Basic Working Communication
• Interpersonal Behaviour Skill
• Work place ethics awareness
• Health, Safety and Environmental Awareness
• Communication Application
• Interpersonal Behaviour
• Workplace Culture Behaviour
• Health, Safety and Environment Adaptation
LEVEL 3
PRACTICAL COURSE MODULE
• COCU 1 Confectionery Preparation
• COCU 2 Frozen Desserts Preparation
• COCU 3 Chocolate Product Preparation
• COCU 4 Special Pastry Product Decoration
• COCU 5 Pastry Product Innovation
• COCU 6 Pastry Stock Control
• COCU 7 Pastry Production Control
• COCU 8 Pastry Administrative Function
• COCU 9 Pastry Product Costing

CORE ABILITY COURSE MODULE

• Effective Communication
• Information Technology Awareness
• Leadership Skills
• Workplace ethics
• Administrative Skill
• Health, Safety and Environmental Consciousness

DIPLOMA KEMAHIRAN MALAYSIA (DKM)

LEVEL 4
COCU 1 Pastry & Bakery Hygiene, Safety and Health Administration
COCU 2 Pastry & Bakery Production Management
COCU 3 Pastry & Bakery Quality Assurance Monitoring
COCU 4 Pastry & Bakery Staff Development
COCU 5 Pastry & Bakery Food Cost
COCU 6 Pastry & Bakery Equipment Maintenance Monitoring
COCU E1 Pastry & Bakery Special Products
 

CORE ABILITY COURSE MODULE

• Organisational Behaviour Awareness
• Health, Safety and Environment (HSE) Monitoring
• Relationship Management
• Etiquette Practices
• Strategic Thinking Skill
• Effective Communication Collaboration
• Change Management Awareness
• System Technology Application
EXTERNAL EXAMINATION

City & Guilds Examination Board United Kingdom

• Diploma in Food Preparation & Cooking* (Pâtisserie) (8065-03)
• Advanced Diploma in Food Preparation & Cookery Supervision (8065-04)
 
 
 
Office Operating Hours
Monday - Friday
8:00am - 4:30pm

Saturday
8:00am - 12:00pm

Sunday and Public Holiday
Close


Location
Riam Institute of Technology
Lot 1305, Mile 3.5,
Riam Road,
98000 Miri, Sarawak, Malaysia.

Contact us
Tel: +60 85-613371
Fax: +60 85-612944