Diploma in Pastry Arts

7 Semesters / 2 Years 4 Months
Petaling Jaya (Main)
100% PTPTN Available
RM 857.00per
RM 24,000.00 total fee

Why this course

The diploma programme in pastry 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. You will be guided in the baking and pastry operations, practical hands-on and theoretical training in the areas of pastry, bakery, and confectionery production.

The programme begins with a series of foundation courses where you start off with topics such as Principle of Baking, Foundation in Baking Skills, Foodservice Sanitation, Management of Kitchen Organisation and etc.

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 baking & pastry skills.

[N/811/4/0389 (MQA/PA 10812) 08/24]

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Course information

Programme Entry Requirements

You must meet the following requirements in order to be considered for entry to the UNITAR Diploma Programme:

  • A pass in SPM with a minimum of three (3) credits in any subject, or its equivalent; OR
  • A Certificate (Level 3, MQF) in a related field or its equivalent; OR
  • A pass in SKM level 3 in a related field subject to Senate approval and MUST attend bridging courses; OR
  • Any other equivalent qualifications recognized by the Malaysian Government
  • Entry requirements for admission into the Diploma’s program (level 5, MQF) through APEL as approved by the Ministry of Education (MOHE). Applicants must be/have:​
    •  A Malaysian citizen; and
    • The candidate should be more than 20
      years of age in the year of application​ 
    • Relevant work experience / prior experiential learning; and
    • Pass the APEL Assessment​​  

English Requirements

International Students

  • Minimum score of 4.0 for IELTS OR its equivalent.

Programme Core Modules

  • Foodservice Sanitation
  • Management of Kitchen Organisation
  • Introduction to Hospitality Industry
  • Principle of Baking
  • Foundation in Baking Skills
  • Introduction to Accounting
  • Advance Pastry and Dessert
  • Commercial and Artisan Bread
  • Arts of Chocolate and Confections
  • Traditional Malaysian Dessert
  • Cake Production and Design
  • Purchasing and Cost Control
  • Restaurant Management
  • Hospitality Management Accounting
  • Entrepreneurship in Bakery Operation
  • Sugarcraft Artistry
  • Industrial Training

University Core Modules

  • English 1
  • English 2
  • English 3
  • Introduction to Management
  • Introduction to Human Resource
  • Community Service
  • Introduction to Marketing

MPU Modules

  • Skills Enhancement / Bahasa Kebangsaan A
  • Pengajian Malaysia 2 / Bahasa Melayu Komunikasi 1 (Int)
  • Culture and Society
  • Commis and Pastry Chef 
  • Cake Decorator and Designer 
  • Chef Patisserie 
  • Pastry Sales Professional 
  • Pastry Factory Manager 
  • Pastry Lecturer 
  • Bakery Manager 
  • Kitchen Artist 
  • Sugar Artist 
  • Homebase Entrepreneur 
  • Chocolatier 

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Terms and conditions apply.
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