Best Culinary Arts & Patisserie Courses in Malaysia at BERJAYA University College

Best Culinary Arts & Patisserie Diploma & Degree Programmes at BERJAYA University College

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Careers in the culinary arts and patisserie (baking) are exciting, dynamic and can be prestigious. With the increase in popularity of the charismatic television cooking personalities over the last several years, careers in culinary arts & patisserie have become increasingly popular in Malaysia.

Working in culinary arts and baking can be exceedingly enjoyable for those who choose the profession. Professionals in the field use their creativity in experimenting with food, learning to create delicious food dishes and developing unique recipes.

Professionals in the field are also charged with important responsibilities. The responsibilities associated with the culinary arts can be immense; especially for individuals holding higher level positions. Additional responsibilities may include planning menus, determining food serving sizes and ordering supplies. Those in supervisory positions may also be charged with overseeing food preparation and presentation. Therefore, a diploma or degree in culinary arts or patisserie can help you pursue high paying careers in the field. In order to be the best, students must choose the best university in Malaysia to study culinary arts or patisserie.

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The Best Culinary Arts & Patisserie Diploma & Degree Programmes offered at BERJAYA University College of Hospitality

Students after SPM or O-Levels who are sure that they want a career in culinary arts or baking can choose to study the Diploma at BERJAYA University College of Hospitality in Kuala Lumpur, Malaysia. Students will need at least 3 credits in SPM or O-Levels to join the 2-year diploma. Upon completion of the Diploma, students can continue on to theBachelor of Culinary Arts Management (Honours) Degree entering into Year 2 for another 2 years.

If you are still unsure of what to study, then you can go for the 1-year Foundation in Hospitality course at BERJAYA University College of Hospitality with 5 credits and then enter into the Degree programme for 3 years. Students with UEC, A-Levels, Foundation, STPM or external Pre-University programme with relevant results may enter directly into the Bachelor of Culinary Arts Management (Honours).

Berjaya University College of Hospitality offers the following top culinary arts programmes in Malaysia.

• Diploma in Culinary Arts
• Diploma in Heritage Cuisine
• Diploma in Patisserie
• Foundation in Hospitality
• Bachelor of Culinary Arts Management (Honours)

Diploma in Culinary Arts Programme at Berjaya University College of Hospitality

The Diploma in Culinary Arts programme at Berjaya University College of Hospitality is designed for those who have chosen to pursue an exciting career in culinary arts.

This unique skills-driven programme takes you through key stages of classical and international cuisine preparation, garde manger, butchery, patisserie and bakery.

At the same time, you will learn to develop your professionalism in producing world class cuisine.

Why Choose the Diploma in Culinary Arts programme at Berjaya University College of Hospitality?

You will gain valuable insights into the industry’s latest trends and skills to create consumable masterpieces. This combination will make you a much sought-after professional in this industry. Furthermore, the strong networks garnered by the school will also give you an extra edge in your future career.

While mastering the culinary techniques, you will also learn entrepreneurial concepts to help you launch your own business, explore career options and participate in work-based learning experiences (internships).

What to expect from the Diploma in Culinary Arts programme at Berjaya University College of Hospitality?

The Diploma in Culinary Arts programme at Berjaya University College of Hospitality will enhance your supervisory, technical and personal skills. It will also broaden your mind-set to ‘think out of the box’, as communication and problem-solving skills are essential in the culinary arts industry.

The culinary arts programme begins with an orientation level course where you are introduced to topics such as basic culinary, kitchen hygiene, nutrition, baking, pastry, kitchen layout and design. After mastering the basics, the programme will then focus on advanced-level food preparation which includes, cooking and plating whole dishes and pastries to perfection.

Year 1 Subjects for the Diploma in Culinary Arts programme at Berjaya University College of Hospitality

• Basic Food and Beverage Services
• Pastry and Baking
• Food Commodities
• Basic Culinary
• Cuisine and Restaurant Operations
• Advanced Pastry and Baking
• Kitchen and Hygiene Management
• Butchery
• Advanced Cuisine and Restaurant Operations
• Catering Services
• Nutrition and Sensory Analysis
• Food and Beverage Cost Control
• English for Academic Purpose
• Personal Development Skills 1
• Personal Development Skills 2
• Personal Development Skills 3

Year 2 Subjects for the Diploma in Culinary Arts programme at Berjaya University College of Hospitality

• Garde Manger
• Malaysian Cuisine
• Menu Planning and Development
• Introduction to Business
• Kitchen Layout and Design
• Asean Cuisine
• Entrepreneurship Development
• Business Ethics and Corporate Citizenship
• Internship

Elective Subject

• Pastry Artistry or Vegetables and Fruit Carving

Professional Work Placement Programme

You will undergo a semester of comprehensive training in the internship programme. It has been specially designed to give you an intensive hands-on learning experience within a challenging work environment.

Career Opportunities for Culinary Arts Graduates in Malaysia

• Commis Cook
• Chef de Cuisine
• Chef de Partie
• Sous Chef
• Celebrity Chef
• Executive Chef
• Executive Sous Chef
• Catering Chef
• Cruise Line Chef
• Food Critic
• Area/ Group Chef
• Business Analyst
• Food Photographer
• Food Promoter
• Food Research Specialist
• Food Scientist
• Food Stylist
• Food Writer
• Michelin Star Chef
• Nutritionist

Diploma in Heritage Cuisine at Berjaya University College of Hospitality

The Diploma in Heritage Cuisine offered by school of Culinary Arts at Berjaya University College of Hospitality is designed for those whose interest reside in the understanding and appreciation for Malaysian Heritage Cuisines.

Beyond the basic culinary techniques and Theories, the course extends its modules to analysing the fundamentals of 13 states’ cuisines through history and cultural influences with the hopes of contributing towards the preservation of Malaysian Culinary Masterpieces.

Why Choose the Diploma in Heritage Cuisine at Berjaya University College of Hospitality?

You will sharpen your culinary skills bu understanding the nature and impact of heritage cuisines on hospitality industry and/or food industry. Furthermore, with the combination of fundamental modules in business and management subjects, students will be equipped to launch their careers either in the private sector or entrepreneur ventures.

What to expect from the Diploma in Heritage Cuisine at Berjaya University College of Hospitality?

Through the Diploma in Heritage Cuisine Programme at Berjaya University College of Hospitality, students can demonstrate effective principles in heritage cookery and application of basic modern cooking methods of heritage cuisines. the programme enables students to discuss the various elements of heritage basic knowledge and different types of cooking techniques, which also include an understanding of the HALAL food preparation.

Berjaya UCH students will also master their communicative, leadership and teamwork skills in any situations to realize their full potential while studying or when they join the working environment. Berjaya UCH students have the opportunity to continue pursuing their degree studies into Year 2 of the Bachelor in Culinary Arts Management (Honours) of upon completion of Diploma in Heritage Cuisine.

Year 1 & 2 Subjects for theDiploma in Heritage Cuisine at Berjaya University College of Hospitality

• Introduction to Heritage, Food and Commodities
• Fundamental Heritage Cuisine
• Malaysian Ethnic Cuisine
• Constitution and Society of Malaysia
• Aseana Cuisine
• Heritage Cuisine – Research and Innovation
• Menu Planning and Development
• Advanced Heritage Cuisine
• Catering Service Operations
• Entrepreneurship Development

Students will be required to take four (4) general subjects (Mata Pelajaran Umum)

• Pengajian Malaysia / Communication Malay Language 1
• Moral Education
• Thinking Skills
• Community Services

Internship

As an integral part of the programme, students will undergo a semester of internship. It has been specially designed to give you an industrial learning experience within a challenging work environment.

Diploma in Patisserie at Berjaya University College of Hospitality

The Diploma in Patisserie programme at Berjaya University College of Hospitality is designed especially for those with a passion for creating gourmet pastries, signature breads, cakes and specialty desserts. The course will offer you a broad overview and introduction to these culinary arts and it is an absolute essential for any aspiring pastry chef or baker.

Why choose the Diploma in Patisserie at Berjaya University College of Hospitality?

You will gain valuable insights into the industry’s latest trends and the skills to create consumable masterpieces. This combination will make you a much sought-after professional in this industry.

Furthermore, the strong networks garnered by the School of Culinary Arts at Berjaya University College of Hospitality will also give you an extra edge in your future career. While mastering the pastry and baking techniques, you will also learn entrepreneurial concepts that will help you to launch your own business career options and participate in work-based learning experiences (internship).

What to expect from the Diploma in Patisserie at Berjaya University College of Hospitality?

The Diploma in Patisserie programme at Berjaya University College of Hospitality teaches you the principles of bakery and pastry operation, practical hands-on and theoretical training in all areas of bakery and pastry production. At the same time, you will learn to develop your professionalism and proficiency in producing cuisines of world class standards.

The Diploma in Patisserie programme begins with an orientation-level course where you are introduced to the topics such as Foundation in Pastry and Baking Technology, bread Making Technology, Asian Kuih and Desserts, Kitchen Hygiene and Nutrition. After mastering the basics, the programme will then focus on advanced-level baking and pastry technology which includes Chocolate Confectionary and Sugar Craft.

Year 1 Subjects for the Diploma in Patisserie at Berjaya University College of Hospitality

• Foundation in Baking
• Food Commodities
• Kitchen and Hygiene Management • Bread Making Technology
• Cake Making Technology
• Basic Pastry Technology
• Nutrition and Sensory Analysis
• Computer Application in Hospitality
• Advanced Pastry Technology
• Continental Cakes and Desserts
• Introduction to Business
• English for Academic Purpose
• Personal Development Skills 1
• Personal Development Skills 2
• Personal Development Skills 3

Year 2 Subjects for the Diploma in Patisserie at Berjaya University College of Hospitality

• Design and Sugarcraft
• Asian Kuih and Desserts
• Kitchen Layout and Design
• Food and Beverage Cost Control
• Chocolate and Confectionary Arts
• Menu Planning and Development
• Bakery and Pastry Production and Operations
• Entrepreneurship Development
• Business Ethics and Corporate Citizenship
• Catering Services
• Heritage Cuisine Research and Innovation
• Internship

Professional Work Placement Programme

You will undergo a semester of comprehensive training in the internship programme. It has been specially designed to give you an intensive hands-on learning experience within a challenging work environment.

Career Opportunities for Diploma in Patisserie Graduates in Malaysia

• Commis patisserie
• Demi chef de party patisserie
• Chef de party patisserie
• Boulanger
• Chocolatier
• Glacier
• Pastry chef
• Chef Patisserie
• Pastry Sales Professional
• Pastry Factory Manager
• Sugar artist
• Cake designer

Bachelor of Culinary Arts Management (Honours) at Berjaya University College of Hospitality

The Bachelor in Culinary Arts Management (Honours) programme at Berjaya University College of Hospitality is designed to develop those who have chosen to pursue and further their career in culinary arts.

The Culinary Management degree course focuses on a range of administrative, operational and management areas in the culinary industry.

In order to refine the practical skills they have learned to enable them to perform effectively in compliance with the operational industry standards.

Why choose the Bachelor of Culinary Arts Management (Honours) at Berjaya University College of Hospitality?

Culinary Arts is part of food service industries and this industry requires daily contacts and interaction with customers by serving the needs of the public. Therefore good social and communication skills are important assets to acquire when planning a career in the culinary arts.

What to expect from the Bachelor of Culinary Arts Management (Honours) at Berjaya University College of Hospitality?

The Bachelor of Culinary Arts Management (Honours) programme at Berjaya University College of Hospitality covers a wide range of areas related to the competency requirements of your future workplace. It enables you to gather critical knowledge and acquire essentials skills required in the Culinary Industry.

The culinary industry involves multifaceted forms of businesses. Therefore, the business and management modules cater to the needs of developing competency levels in relation to business. The business modules cover aspects like customer relationship management, human resource issues, IT, accounting, management and marketing as well as communication. These constituents will equip you with the necessary skills in relation to leading, managing, customer relationship and soft skills.

Year 1 Subjects for the Bachelor of Culinary Arts Management (Honours) at Berjaya University College of Hospitality

• Professional Culinary Studies I
• Professional Culinary Studies II
• Professional Culinary Studies III
• Professional Pastry I
• Professional Pastry II
• IT Application in the Service Industry
• Nutrition
• Commercial Kitchen Layout and Design
• Menu Creation and Development
• Cost Control for Culinary
• Academic Writing Skills
• Personal Development Skills 1
• Personal Development Skills 2
• Personal Development Skills 3

Year 2 Subjects for the Bachelor of Culinary Arts Management (Honours) at Berjaya University College of Hospitality

• Kitchen Operations and Management
• Purchasing for Chefs
• Food Preservation
• Principles and Practices of Management
• Marketing for the Service Industry
• Restaurant Operations and Management
• Accounting for the Service Industry
• Economics for the Service Industry
• Managing People in the Service Industry
• Beverage Operations and Management
• Gastronomy
• Statistics for the Service Industry
• Revenue and Profit Management

Year 3 Subjects for the Bachelor of Culinary Arts Management (Honours) at Berjaya University College of Hospitality

• Law for Hospitality and Tourism
• Research Methods for the Service Industry
• Internship
• Entrepreneurship
• Research Project
• Internship

Electives

• French Language
• Japanese Language
• Gastronomic Tourism

Professional Work Placement Programme

You will undergo a semester of comprehensive training in the internship programme. It has been specially designed to give you an intensive hands-on learning experience within a challenging work environment.

Career Opportunities for graduates of the Bachelor of Culinary Arts Management (Honours) at Berjaya University College of Hospitality

• Commis Cook

  

• Chef de Cuisine
• Chef de Partie
• Sous Chef
• Celebrity Chef
• Executive Chef
• Executive Sous Chef
• Catering Chef
• Cruise Line Chef
• Food Critic
• Area/ Group Chef
• Business Analyst
• Food Photographer
• Food Promoter
• Food Research Specialist
• Food Scientist
• Food Stylist
• Food Writer
• Michelin Star Chef
• Nutritionist
• Culinary Lecturer
• Academic Programme Leader
• Restaurant Owner
• Kitchen Director
• WACS Certified Master Chef
• Director School of Culinary Art