Pastry Production

The standard for pastry industry has been increasing each year. The demand for qualified and experienced pastry chef is on the rise too.

This field requires competency to execute various tasks in different settings. Most of the activities are complex and not routine. The job involves responsibility, autonomy, control and guidance towards other people.

Pastry Production Level 2

HT-014-2:2011

Programme Description

C01   Safety, Health and Hygiene Parctices

C02   Batter and Dough Preparation

C03   Filling and Creams Preparation 

C04   Pudding Preparation

C05   Cookies Preparation

C06   Malaysian Desserts and Kuih Preparation

C07   Cake Preparation

C08   Pastry Product and Material Handling

E01   Pastry Production Sales & Marketing 

E02   Soft and Hard Roll Preparation

Details

-PMR / PT3 / SPM / SPMV and high school leavers

-OR age 15-45 years (must complete Form 3)

-Good vision

January, April, July, October

6 Months (Level 2)

Pastry Production Level 3

HT-014-3:2011

Programme Description

C01   Confectionery Preparation

C02   Frozen Dessert Item Preparation 

C03   Chocolate Product Preparation

C04   Special Pastry Product Decoration

C05   Pastry Product Innovation 

C06   Pastry Production Stock Control

C07   Pastry Production Control

E01  Pastry Administrative Function

E02  Pastry Product Costing

Details

-PMR / PT3 / SPM / SPMV and high school leavers

-OR age 15-45 years (must complete Form 3)

-Good vision

January, April, July, October

6 Months (Level 3)